Nanjing fragrant belly [Jiangsu Nanjing specialty]

What is Nanjing fragrant belly? Authentic Jiangsu Nanjing specialty: Nanjing fragrant belly

Content summary:Do you want to know what Nanjing fragrant belly is? This article is a detailed introduction to the special product of Nanjing, Jiangsu Province - Nanjing fragrant belly. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanjing fragrant belly. The full text takes about 8 minutes to read, mainly including the basic introduction of Nanjing fragrant belly and the product characteristics of Nanjing fragrant belly? How did the history of Nanjing fragrant belly come about? The production method of Nanjing fragrant belly, etc

Basic introduction of Nanjing fragrant belly

Nanjing fragrant belly is a traditional Han name in the Nanjing area of Jiangsu Province, with a long history. In the Qing Dynasty, Yuan Mei's "Suiyuan Shidan" recorded that "Zhou Yixing sold small bellies on Caixia Street for more than 80 years, and became famous throughout the country. The characteristics of this dish are: rosy color, mellow and tender aroma, oily but not greasy, suitable for pairing with food and wine

Method of making Nanjing fragrant tripe

Ingredients: 100 kg of pork, 4-4.5 kg of refined salt, 6 kg of white sugar, 50 g of spices

Spices: Add 5 kg of star anise and cinnamon to every 100 kg of Sichuan peppercorns, stir fry in an iron pot until yellow and crispy, crush and sieve into powder.

Production of fragrant belly skin

Squeeze out the urine from fresh pig bladder, soak it in warm water, and cut off the fat and oil veins. The two ureters on both sides of the bladder neck cannot be cut off for inflation. Soak in caustic soda water (sodium hydroxide solution). In summer, for every 100 kilograms of repaired bladder, use 6 kilograms of caustic soda water and add about 180 kilograms of clean water. In other seasons, use 9 kilograms of caustic soda and add about 180 kilograms of water. First, prepare the solution in a tank, stir evenly, and then place the bladder into the tank and stir thoroughly. Soaking time: five or six hours in summer, 10 hours in spring and autumn, and about 18 hours in winter. When the bladder turns purple, remove it, drain the caustic soda water, and soak it in clean water for about 10 days. Change the water once a day and stir it three or four times until the belly turns white. Remove the water from the belly, inflate it with an air compressor to make the bladder balloon shaped, and clamp the bladder neck tightly to prevent air leakage. Hang it up to dry. Cut off the bladder neck, fold the dry bladder skin flat, and cut them into large and small fragrant belly model boards respectively. Use a sewing machine to sew them. Its specifications are: the height of the large leather is 18 centimeters, the caliber is 9.5 centimeters, and the widest part of the lower arc is 12.5 centimeters; The height of the small leather is 16.5 centimeters, the caliber is 9.8 centimeters, and the widest point of the lower arc is 12 centimeters. Soak in warm water before use, then rinse in alum to remove dust, mucus, and impurities. After removing it, flip the cleaned side (edge) inside. Wash again until the belly color is white and take it out for later use

Raw material sorting and mixing

Select fresh pork slaughtered on the same day, take clean meat from the front and back legs, remove skin, bones, fascia, tendons, internal injuries, lymph nodes, etc. The ratio of fat to lean meat is 20% fat and 80% lean meat. Cut the selected raw materials into meat strips, which are as thick as chopsticks and about 3.8 centimeters long. Add the spices to the salt, mix thoroughly, then pour them into the ingredients, mix well, add sugar and mix again, let it stand for 15 minutes, and wait for the sugar and salt to dissolve before serving

Pack Belly

Each large fragrant belly contains 250 grams of meat and 175 grams of small fragrant belly. After weighing the meat, use a special funnel to pour it into the stomach. Use a needle plate to cut the hole and exhaust the air. Hold the upper part of the belly tightly with your right hand and gently rub it on the table until the fragrant belly meat is tightly packed and apple shaped. Then tie it tightly with a fine hemp rope

Sun exposure and hanging

Hang the filled fragrant belly in sunlight. In winter, it should be exposed to 3-4 sunny days. If there is insufficient sunlight, the hanging time should be appropriately extended until the outside of the fragrant belly is dry. Then move it to a ventilated and dry warehouse for hanging. Hanging fragrant tripes, each 10 centimeters apart, with the lowest one 80 centimeters above the ground. After hanging for a month, it becomes a finished product

Storage

Xiangdu can be stored by hanging before May in the lunar calendar and kept in a ventilated and dry warehouse. By May, the tied string of fragrant tripes will be stacked layer by layer inside the vat. The vat should be tilted and a bowl sized circular hole should be left from the bottom to the mouth of the vat. Then, for every 100 fragrant tripes, 500 grams of sesame oil will be poured onto the top layer. Every other day, a long handled spoon will be used to scoop up the bottom layer of sesame oil and then pour it onto the top layer of fragrant tripes, so that each one is coated with sesame oil to prevent bacterial growth and oxidation. The storage period of fragrant stomach can generally reach 6 months