What is the "water bladder" of Fukou? Authentic Hunan Lianyuan specialty: Fukou "Water bladder"
Content summary:Do you want to know what Fukou "Water bladder" is? This article is a detailed introduction to the special product of Lianyuan, Hunan Province - Fukou "Water Bags". It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fukou "Water Bags". The full text takes about 5 minutes to read, mainly including the basic introduction of Fukou "Water Bags", the production method of Fukou "Water Bags", and the awards and honors of Fukou "Water Bags"
Basic introduction of "Shuibao" in Fukou
Fukou belongs to the ancient Meishan area with a strong cultural heritage. It still inherits various Meishan characteristic cultures, and "Shuibao" in Fukou is a part of Meishan's culinary culture.
The origin of Fukou's "Shuibai" (pronounced as "bao" in dialect) is unknown. According to legend, during the early Song Dynasty of the Five Dynasties, when the leader of the Left Jia tribe in Meishan, Fu Hanyang, held a wedding banquet, he would place chicken, fish, and pig "three livestock" on each table. When preparing for the wedding banquet, the chef found that the small size of the whole chicken and fish could be placed on the table, while the large size of the whole pig could not be placed on the table. So the chef chose the best tasting hind legs from the pig as a substitute, commonly known as the "hind legs". There is a strict standard for the hind thighs of pigs, which must weigh nine pounds and nine taels, symbolizing eternal love. Later generations called it the "Nine Water Bags" The most primitive Fushou "Shuibai" is relatively simple. First, wash and remove the fur from the pig leg, then put it in a pot, boil it on high heat for one hour, then add salt and simmer slowly on low heat for two hours to remove the fishy smell and aroma; Then take out the pig legs and let them cool for an hour, which can make the pig skin shrink and give the pig feet a more elastic texture; Finally, stew over high heat until the soup can no longer cover the meat. When it comes out of the pot, pour the already stir fried chili over it. The "water bladder" stewed in this way will have a fragrant aroma when served on the dining table. The skin of the meat is very tough and chewy, and the flesh is soft and tender. With just a gentle pinch with chopsticks, it can be separated During the entire production process of Fu Kou "Shui Ba", the first thing to do is to add enough water, and no water should be added in the middle. Before stewing twice, it is very important to control the heat. If the heat is too high, it is easy to dry the soup, and if the heat is too low, the pork feet will not be fully cooked and bitten. Secondly, the selection of raw materials is also very important. Pigs should choose locally cooked pigs, and the fresher the pig legs, the betterThe production method of Fushou "Shuibai"