Lingchuan Sichuan Pepper [Shanxi Lingchuan Specialty]

What is Lingchuan Sichuan pepper? Authentic Shanxi Lingchuan specialty: Lingchuan Sichuan pepper

Content summary:Do you want to know what Lingchuan Sichuan pepper is? This article is a detailed introduction to the special product of Lingchuan, Shanxi Province - Lingchuan Sichuan Pepper. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Lingchuan Sichuan Pepper. The full text takes about 6 minutes to read, mainly including the basic introduction of Lingchuan Sichuan Pepper and its nutritional value? What are the product characteristics of Lingchuan Sichuan pepper? How did the history of Lingchuan Sichuan pepper come about? The production method of Lingchuan Sichuan pepper, etc

Basic introduction of Lingchuan Sichuan pepper

When the fruit of Sichuan pepper is ripe, the red or purple skin is called Jiaohong, and the seed is called Jiaomu, both of which are Chinese medicinal materials and commonly used household seasonings

Magadang Township has a warm and cool climate, abundant sunshine, and an annual rainfall of about 500 millimeters. The natural conditions are very suitable for the growth of Sichuan peppercorns. Since ancient times, Sichuan peppercorns here have been famous for their red color, thick flesh, large grains, strong taste, and excellent quality

The name Sichuan pepper was first recorded in the Book of Songs. The Book of Songs is a collection of folk poems in the Western Zhou Dynasty, which shows that the Chinese people have used pepper more than 2000 to 3000 years ago. Ancient people believed that the aroma of Sichuan peppercorns could ward off evil spirits. In some dynasties, the imperial court used Sichuan peppercorns to infiltrate paint and paste walls. This type of house was called a "pepper house" and was intended for palace maids to live in. Later, the pepper house was used as a metaphor for palace maids and concubines. In the "Collected Works of Cao Cao" and the sixteenth chapter of "Dream of the Red Chamber", there is a sentence that says "On the second and sixth day of each month, the families of the pepper house are allowed to enter the palace and wait", which is sufficient evidence

The Sichuan pepper tree is sturdy and abundant, symbolizing the reproduction of offspring. Therefore, the Book of Songs - Tang Feng states: "The truth of pepper conversation leads to the prosperity of the clan." In addition, Ban Gu's "Ode to the Western Capital" records that "there are pepper rooms in the imperial harem, and the rooms of concubines." This means that the emperor's wives and concubines use Sichuan pepper mud to paint the walls, which is called pepper rooms, hoping that the princes can thrive like Sichuan pepper trees

Method of making Lingchuan Sichuan pepper

Sichuan pepper drunken chicken

Ingredients

2 chicken legs, 2 bowls of Shaoxing wine (500ml), 1 tablespoon of Sichuan pepper (15g), 2 tablespoons of salt (30g), 4 slices of ginger, and 1 teaspoon of cilantro (5g)

Method

1. Heat the wok over high heat until it turns red hot, add salt and stir fry continuously until the color darkens (be careful not to scald your hands with hot salt), then add Sichuan pepper and stir fry together until the fragrance and color of the Sichuan pepper float out, and let it cool for later use

2. Wash the chicken legs, spread them evenly with stir fried Sichuan peppercorns salt, wrap them in plastic wrap, and marinate them in the refrigerator for 3-4 hours to enhance their flavor

3. Before cooking, take out the chicken legs and place them slightly to bring them close to room temperature. Rinse off the Sichuan peppercorns salt on the surface with water

4. Put an appropriate amount of water into a boiling pot, bring it to a boil over high heat, then add the chicken legs. Reduce the heat and simmer slowly for 20 minutes, then take them out and place them in ice water that has been prepared beforehand to cool (after cooling, the outer skin is crispy)<5. Drain the chicken legs from the water, chop them into palatable pieces, add Shaoxing wine, let the wine completely submerge the chicken, soak for 8-12 hours, sprinkle with cilantro before consumption