Yipinsu recipe(yi pin su fang )

Yipinsu recipe:

Raw materials for making yipinsu recipe:

About 7.5kg pork with ribs, 750g Shuangma pastry, 15g ginger, 15g scallion, 10g refined salt, 5g prickly ash, 100g Shaojiu, 25g sesame oil, 5g garlic slices, 20g sweet sauce, 10g sugar and 750g clear soup.

Process of yipinsu recipe:

Scrape and clean the pork, trim it, prick a number of pores between the ribs with a bamboo stick, dry the water, and pass through the middle of the square meat with an iron double strand roasting fork. Dry firewood is put into the stove, and the flame is about 30-40 cm out of the stove mouth. Holding the fork handle, the skin of the meat side is burned towards the fire, focusing on the four sides and corners of the meat side, and constantly turning the iron fork left and right. When a thin layer of black scorched skin on the meat side falls off by itself (commonly known as floating side), the meat side is removed from the stove, the tip of the fork is cleaned, the meat side is removed, and the scorched skin is washed in warm water, and the scorched skin is gently scraped off with a knife Dry water, apply ginger, scallion, salt and pepper juice soaked in cooking wine, and cover with clean gauze for half an hour. Put the red charcoal into the fire pool, fork the meat side up, skin up, move left and right, slowly roast the thick part of the back meat until the meat is cooked (commonly known as hanging chamber). Remove the charcoal from the pool to the bottom

Yipinsu recipe

Yipinsufang is a famous traditional dish belonging to Sichuan cuisine. Golden color, beautiful and generous, salty fresh crisp fragrance, refreshing not greasy. The pork should be scraped and cleaned first, and trimmed neatly. A bamboo stick should be used to prick a number of pores between the ribs, dry the water, and use an iron double strand roasting fork to pass through the middle of the square meat. When the dry firewood is put into the stove, the flame is about 30-40 cm out of the stove mouth. Holding the fork handle, the skin of the meat side is toward the flame. Focus on the four sides and corners of the meat side, and constantly turn the iron fork left and right. When a thin layer of black scorched skin on the meat side falls off by itself (commonly known as floating side), then remove the meat side from the stove fire, wipe the tip of the fork, remove the meat side, wash it in warm water, and gently scrape off the scorched skin with a knife, Dry the water, apply ginger, scallion, salt and pepper juice soaked in cooking wine, and cover with gauze for half an hour. Put the red charcoal into the fire pool, fork the meat side up, skin up, move left and right, slowly roast the thick part of the back meat until the meat is cooked (commonly known as hanging chamber). Put the charcoal in the pool to the side of the pool, turn to roast the skin downward, at this time, the fork should rotate quickly, then the meat oil is soaked in the skin, not dripping into the pool. When the square skin is golden, brush sesame oil while baking. When the bamboo chopsticks make a crisp bubble sound, take the fork away from the fire pool, brush sesame oil again, wipe the tip of the fork and take out the iron fork. Take off the whole pastry with a knife, change it into a rectangular strip, place it on the side of the meat as it is, and put the pastry up in the big disc. Cut the scallion into flowers, slice the garlic, mix the sweet sauce with sugar and sesame oil, and serve with high-grade clear soup and Shuangma pastry.

characteristic

Golden color, beautiful and generous, salty fresh crisp fragrance, refreshing not greasy

raw material

A side of pork with ribs (about 7.5 kg) is 750 grams of Shuangma pastry. Ginger 15g, scallion 15g, refined salt 10g, pepper 5g, Shaojiu 100g, sesame oil 25g, garlic 5g, sweet sauce 20g, sugar 10g, clear soup 750g.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yi Pin Su Fang