Linyi Yimeng Black Pig [Shandong Linyi Specialty]

What is Linyi Yimeng Black Pig? Authentic Shandong Linyi specialty: Linyi Yimeng Black Pig

Summary:Do you want to know what Linyi Yimeng Black Pig is? This article is a detailed introduction toShandong Linyi specialty - Linyi Yimeng Black Pig. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Linyi Yimeng Black Pig. The full text takes about 6 minutes to read, mainly including the basic introduction of Linyi Yimeng Black Pig and its nutritional value? What are the product characteristics of Linyi Yimeng Black Pig? The production method of Linyi Yimeng black pig, etc

Basic Introduction of Linyi Yimeng Black Pig

Yimeng Black Pig is produced in the border areas of Yinan, Yishui, and Juxian counties in the northern part of Linyi, Shandong Province, with Sucun, Zhangjiashao, Puwang, Tongjing, Yaojiadianzi, Shili, Shilipu, Yuandongtou, Zhuangchang, Liuguanzhuang, Aiguo, Xiazhuang and other central production areas. The production area is located in the hilly area of Yimeng Mountain. In history, there were many people but few, and the cultivation was extensive. The crops were harvested twice a year or three times a year, mainly producing wheat, corn, peanuts, sweet potatoes, etc. There are abundant sources of feed and good grazing conditions. For many years, the public has formed the habit of buying piglets in spring, hanging them in summer, fattening them in autumn, and selling them in winter

Yimeng black pigs have a medium body size. The head size is moderate, the forehead is wide, with money shaped wrinkles, the ears are medium-sized, the ear roots are hard, the ear tips are tilted forward, the mouth is short and slightly puckered, and the neck is wide and short. The chest is wide and deep, the back and waist are straight and wide, and the limbs are strong. Leather gray, hair black. 7-9 pairs of nipples. According to body size and early maturity, pigs can be divided into three types: large, medium, and small: large pigs, with a large body, loose structure, thick limbs, large and square heads, and short and slightly pouting mouths. The wrinkles on the forehead are deeper, mature later, and the weight of fattening pigs is generally above 150 kilograms. Small pigs have a small body, thin and fine skin, compact structure, slender limbs, small head, shallow wrinkles on the forehead, early maturity, and a weight of 80-90 kilograms for fattening pigs. Medium sized pigs, between large and small pigs. The body is slightly longer, with sparse gray fur and fast growth and development. The meat quality is good, and the weight of the fattening pig is 100-120 kilograms. Medium sized pigs are the most popular among the masses and have developed rapidly, making them a key focus of breeding

Method of making Linyi Yimeng black pig

Braised pork

Ingredients

2 pounds of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anises, 3-5 cloves, 3 fragrant leaves, 1 small piece of cinnamon, 1 small piece of ginger, and a few dried chili peppers

Method

1. Wash the pork, put it in a container, add cooking wine, and then add enough water to cover the pork. Soak for half an hour to one hour to remove blood<2. Bring a pot of water to a boil, put all the ingredients except for salt and meat together, bring to a boil over high heat, turn to low heat, slowly marinate for about half an hour, then add the appropriate salt and continue to marinate until the desired softness and hardness is achieved. You can adjust the marinating time according to your preference<3. Turn off the heat, remove the braised meat into a container, remove the spices and other ingredients from the sauce, pour the sauce into the container containing the braised meat, and soak it. Wait for it to cool down and store it in the refrigerator. When needed, take out an appropriate amount of braised meat and sauce and heat them up