Zhucheng Roasted Meat [Shandong Zhucheng Specialty]

What is Zhucheng roasted meat? Authentic specialty of Zhucheng, Shandong: Zhucheng roasted meat

Summary:Do you want to know what Zhucheng roasted meat is? This article is a detailed introduction to the local specialty of Zhucheng, Shandong Province - Zhucheng Roasted Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhucheng Roasted Meat. The full text takes about 7 minutes to read, mainly including the basic introduction of Zhucheng Roasted Meat and its nutritional value? What are the characteristics of Zhucheng roasted meat products? How did the history of Zhucheng roasted meat come about? The production method of Zhucheng roasted meat, etc

Basic introduction of Zhucheng roasted meat

Zhucheng roasted meat actually refers to "grilled" roasted meat

In Zhucheng, the indigenous people all know that roasted meat specifically refers to "roasted" roasted meat. The raw materials are nothing more than pig heads, pig hooves, pig bellies, large intestines, heart, liver, lungs and other internal organs, which are locally referred to as pig offal or pig sewage. Sometimes there is a round and plump pig tail, which is said to have a special effect on treating children's drooling

It should be said that Zhucheng Pork is not as famous as Twice cooked pork and Kung Pao chicken in Sichuan cuisine, and boiled silk and crystal meat in Huaiyang Cuisine, but it will only be liked if you have eaten it. Where is the ordinary pig stocking? When it reached the hands of people from various cities, they boiled the ingredients like that, roasted them like brown sugar, and brought them to the table. The rich aroma that filled their lips and teeth was so strong that they could never let go of it again

The first step in the production method of Zhucheng roasted meat

is to select materials

The main raw materials are pig heads (including pig ears, mouth strips), pig hooves and pig bellies, pig intestines, hearts, livers, lungs, and pig tails can also be used.

First, clean it thoroughly in the large iron basin. Pig heads and hooves need to be gradually cleaned of residual hair, internal organs need to be turned over for cleaning, and pig intestines are the most difficult to clean, requiring a little rubbing with coarse salt

Step 3, grill

After cooking, wait until it cools completely before placing it on a grate and placing it in a dry pan. Put brown sugar at the bottom of the pot, or it's said to use millet - slowly grill over low heat, smoke and color until the brown sugar turns into wisps of light smoke, smoking the cooked meat into a sauce red color

Step 4, plating

The general plating method is to cut various roasted meats into a "mixed dish": pig ears are thin and transparent, and are arranged around the plate like petals; Cut the pork head into square pieces and occupy the center of the plate with a domineering presence; Cut the pork belly evenly and neatly on one side; And then there are the sauce red and chewy mouthpieces, the round and satisfying large intestine...

Of course, there are also those who eat the "whole pig feast", such as pig ears, pig stomach, pig intestines, pig tongue, pig liver... each cut into a plate and served with a plate of soy sauce and garlic paste. This is a rich and colorful feast, but the high standards of hospitality here are high

Step 5, Eat

Zhucheng roasted meat is fat but not greasy, oily but refreshing, with a faint and unique smoky aroma, which is very satisfying to eat. It is very awesome whether it is served with wine or rolled with pancakes