Haining vat meat [Zhejiang Haining specialty]

What is Haining canned meat? Authentic Haining specialty: Haining canned meat

Content summary:Do you want to know what Haining canned meat is? This article is a detailed introduction to the special product of Haining, Zhejiang Province - Haining Jar Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Haining Jar Meat. The full text takes about 7 minutes to read, mainly including the basic introduction of Haining Jar Meat and its nutritional value? What are the product characteristics of Haining canned meat? How did the history of Haining canned meat come about? The production method of Haining canned meat, etc

Basic Introduction to Haining Jar Meat

Haining Jar Meat is a famous local dish that has been passed down in Haining City and surrounding areas of Zhejiang Province. Its essence is braised crispy pork. It has a long history, dating back to ancient times when humans cooked animal meat in pottery jars. With the development of society, humanity has gone through the evolution of pottery jars, iron pots, and electrical appliances, and tradition has gradually disappeared. However, Haining has always preserved the original ecological method of ancestors cooking meat in pottery jars thousands of years ago, and has endowed more traditional cultural connotations in the process of development. The dish is a premium delicacy served at weddings and banquets in the Yan Guan area of Haining, with a color similar to amber, but fades when consumed. It contains a smooth and creamy texture, and is unique and ordinary

The color is bright red, crispy but not rotten, oily but not greasy, the taste is mellow and strong, and it melts in the mouth

How did the history of Haining canned meat come about

Method of making Haining canned pork

Ingredients: 750g of pork belly with thin skin, 100g of red dates, 50g of rice straw, 50g of zongzi leaves

Seasoning: 50g of dark soy sauce, 20g of scallions and ginger each, 10g of salt, 10g of monosodium glutamate, 400g of yellow wine, 100g of white sugar

Method

1. Wash and remove the remaining hair from the pork belly, tie the meat pieces with a cross of rice straw, and set aside. Crush the scallions into several scallion knots, wash the ginger and lightly pat it to pieces with a knife

2. Take a meat pot, lay a straw mat on the bottom of the pot, fill it with fresh zongzi leaves, add ginger chunks, scallions, and red dates, then put the tied meat chunks into the pot, add dark soy sauce, yellow wine, salt, and water to immerse the raw materials. Use a plate to compact the meat chunks so that they do not float up

3. After adding seasoning to the meat chunks, boil them over high heat for about 30 minutes. After the surface of the meat chunks is colored, add white sugar and turn to medium heat for 3-4 hours. Then, use high heat to collect the sauce until the meat is soft, fragrant, mellow, and thick<4. It is recommended to cook 8-10 pieces of meat in one pot each time, using firewood for heating. During cooking, flip the meat pieces 2-3 times