Modified Knife Meat [Hebei Pingquan Specialty]

What is modified knife meat? Authentic Hebei Pingquan specialty: Modified Knife Meat

Summary:Do you want to know what modified knife meat is? This article is a detailed introduction to the special product of Pingquan, Hebei Province - Modified Knife Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on modified knife meat. The full text takes about 4 minutes to read, mainly including the basic introduction of modified knife meat and the product characteristics of modified knife meat? How did the history of cutting meat come about? The production method of modified knife meat, etc

Basic Introduction to Modified Knife Meat

In Pingquan, an ancient city in northern China, there is a traditional snack called Modified Knife Meat. Gaidao Rou is a famous Han Chinese dish with a perfect combination of color, aroma, and taste, belonging to the Northeastern cuisine

What are the characteristics of modified meat products

The finished product is transformed into knife meat, which looks like a pyramid in shape. The bamboo shoots are flexible, the meat strands are hard, and the taste is delicious, refreshing and not cloying

Modified knife meat also has the advantage of storage resistance. In winter, it can be stored in baskets for three months, and in hot summer, it can be stored for about a week. Just heat it up when you want to eat, and its taste will remain unchanged

How did the history of modified knife meat come about

Legend has it that the skill of transforming blade meat was passed down from the Qing Palace. During the reign of Emperor Qianlong in the Qing Dynasty, there was a master surnamed Liu in the imperial kitchen who had the skill of making modified knife meat and served the emperor for decades. The emperor was very satisfied with his craftsmanship. Later, as Master Liu grew older, he retired and returned to his hometown of Pingquan, where he opened a restaurant. Master Liu took in five disciples in Pingquan and generously passed on the skill of transforming knife meat to them without reservation. When Master Liu was critically ill, he earnestly instructed his five disciples to work together and pass on the skill of changing knife meat. Following his master's last wish, the five disciples renamed the restaurant "Wukui Garden", indicating that everyone would promote and develop the skill of changing knife meat together. The five disciples were skilled in their management, and the reputation of modified knife meat spread everywhere. At that time, the 48 princes of the Mongolian ethnic group outside Zhangjiakou came to the capital for pilgrimage. When passing by Pingquan, they not only stopped to taste it for a quick taste, but also took modified knife meat as a high-end gift and brought it into the capital to give to relatives and friends. From then on, "Wukui Garden" and modified knife meat became famous throughout the country

Method for making sliced pork

Ingredients

200g of pork butt, 200g of water boiled orchid slices, 40g of soy sauce, 3g of monosodium glutamate, 25g of mushroom, 25g of chicken and duck soup, 10g of cooking wine, 10g of vinegar, 5g of sesame oil, 50g of large oil, 5g of scallions, 5g of ginger, 5g of garlic, and 10g of wet starch

Cooking method

1. Slice the pork into large thin slices and cut them into matchstick thick shreds. Cut the magnolia slices into thin strips and blanch them in boiling water. Cut scallions, ginger, and garlic into thin strips and set aside<2. Add base oil to a spoon, heat to 40% heat, add shredded meat and stir fry, while pouring in a little oil. When the shredded meat is about to dry, add scallions, ginger, garlic, and winter bamboo shoots and stir fry briefly. Add soy sauce and stir fry quickly until it turns dark red. Then add mushroom soup and chicken and duck soup and simmer for a while. Add monosodium glutamate and wet starch and stir fry. Drain the remaining oil, cook cooking wine and vinegar, drizzle with sesame oil and remove from the pot