Sauce Plum Meat [Shanxi Yanggao Specialty]

What is pickled plum meat? Authentic Shanxi Yanggao specialty: Sauce Plum Meat

Summary:Do you want to know what Sauce Plum Meat is? This article is a detailed introduction to the special product of Shanxi Yanggao - Sauce Plum Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sauce Plum Meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Sauce Plum Meat and the production method of Sauce Plum Meat

Basic Introduction to Preserved Plum Meat. In Datong folk banquets, if there is apricot plum meat, it is steamed with dried apricots, and the cooking method is slightly the same. According to legend, Chang Wei, the founder of the Chang family of Jin merchants, was a scholar who studied business at Duanmu. In the early years of the Qianlong reign, he had accumulated a fortune of 100000 yuan and later entrusted his business to his son for management, while he devoted himself to teaching his grandchildren how to read. Chang Wei found these bookworms annoying and often picked out the white meat from the dishes. Once someone sent him a jar of Fermented bean curd, Chang Wei had a brainwave and ate white meat dipped in Fermented bean curd. It was really salty and delicious. So he asked the kitchen to steam the meat with Fermented bean curd every time it was made, named "soy plum meat", and put it in the steamed bun for these scholars to eat. Over time, sauce plum meat spread in the Jinzhong area and entered the eight bowl and eight plate banquet, becoming a local specialty dish in Shanxi

Sauce plum meat has been improved at the Quanjin Guild Hall in Taiyuan, paired with lotus leaf cakes, crispy formulas, shredded scallions, cucumber shreds, etc., and has won praise from customers, becoming a best-selling dish. The author once accompanied the famous foodie Li Yaoyun to taste this dish, and was inspired by it. Taking inspiration from Bai Pu's "Qinyuan Chun," he slightly revised the poem to say, "The shelves are full of poems and books, descendants can teach, the qin jar is a room for family and friends to enjoy. In front of the sauce plum meat, the taste is comforting, and the fish, bird, and stream mountains are everywhere. Don't forget, visit the hometown of Jin merchants, and the food is passed down through generations." Indeed, famous dishes are full of allusions, and allusions are often polite. The "Jin style Three Steams" have been passed down to this day and satisfy people's cravings. There is also something that is delicious and nourishing to the heart and mind. Although the dishes are varied, this is a living soul

Method of making preserved plum meat

Main ingredient: 500g of pork belly

Seasoning: 1/2 teaspoon of salt, appropriate amount of scallions, 1 piece of ginger, 1 star anise, 1 tablespoon of pepper water, 100g of fermented milk, appropriate amount of shallots

Processing and cleaning of pork belly:

Prepare a piece of pork belly with skin, layered with fat and lean layers

Use a hair clipper to remove the small pig hair remaining on the skin

Gently scrape off the impurities on the skin with the back of the knife

Rinse the processed pork belly with clean water

If the pork belly has ribs on the surface, cut off the rib part with a knife and leave the pork belly pieces

Boiling process of pork belly:

Put an appropriate amount of cold water in the pot, and put in the cut pork belly pieces. Place ginger slices and scallions on the surface of the water until the meat is no more than half cooked. Add 1 tablespoon of homemade Sichuan peppercorn water. Bring to a boil over high heat until foam floats on the surface of the water. Use a spoon to skim off the foam. Continue cooking until the pork belly is six cooked. Use chopsticks to pierce through, but there is some resistance during the process. Remove the pork belly, Immediately flush the impurities on the surface with clean water

Spicy process of streaky pork:

Use a knife to cut a 6cm long and 0.6cm thick slice of streaky pork with a knife

The cut streaky pork with its skin facing down, neatly stacked in a small bowl

Put 100g of rotten milk in a small bowl, add 1 tablespoon of self-made pepper water

Add 1/2 teaspoon of salt, stir it into a sauce

Pour the sauce into a large bowl

Lay shredded ginger, scallion segments and star anise on the meat slices

Steaming process of streaky pork:

cover a large bowl with a layer of preservative film

put an appropriate amount of water in the pot, set up a steaming frame, put the bowl on the steaming frame, cover the pot cover, steam over high heat for 40 minutes until the meat is cooked

, take out the bowl from the steaming pot, drain the soup, leave the meat pieces

and turn them into the plate, decorate the surrounding with cucumber pieces

and pour the decanted soup into the pot, Heat over high heat until the soup thickens