Fengjing dingti(feng jing ding ti )

Fengjing dingti method:

Raw materials for making Fengjing Ding hoof:

Pig hind hoof, high quality soy sauce, Shaojiu, rock sugar, cinnamon, clove, MSG, onion, ginger.

Manufacturing steps of Fengjing Ding hoof:

Scrape the pig's hoof with warm water, remove the bone, put it into the boiling water pot, blanch the blood slightly, trim the shape, then put it into the soup pot, add water, clove, cinnamon, Shaojiu, onion, ginger, stew until half cooked, when the soup is tight, add high-quality soy sauce and rock sugar; after the high fire is boiled, stew it in low fire (commonly known as "Sanwei Sanwang", "mainly micro"), to make the pig's hoof crisp outside and cooked inside, and the marinade seeps into the pig In order to keep the soup mellow, remove the oil film and meat crumbs if you add the next year's old gravy. Before leaving the pot, cook it with high heat and add monosodium glutamate to make the gravy thick. When eating, slice it on the table.

The characteristics of Fengjing Ding hoof are as follows

The color is red and bright, the shape is complete, the meat is tender, crisp and fragrant, delicious and delicious.

Shanghai Fengjing dingti

synonym

Fengjing Ding hoof generally refers to Shanghai Fengjing Ding hoof

Fengjing dingti is a famous traditional dish in Shanghai. Shanghai Fengjing Ding is made of pig hind hoof, Shaojiu, rock sugar, cinnamon and clove. It is good at salty, sweet, bad and sour seasoning. The finished product has the unique taste of "cold eating" and "waxy eating" after steaming. It is red and bright in color, thick in gravy and tender in meat quality, so it has a high reputation.

History of dishes

It enjoys the same reputation as Zhenjiang's "delicacy meat" and Wuxi's "Wuxi meat bone".

Fengjing Ding hoof varieties are divided into full hoof, half hoof and tendon. The net weight of whole hoof is 1.4 kg, half hoof is 0.7 kg and tendon is 0.18 kg.

History and culture

1. Fengjing is a small town in Jinshan District of Shanghai, formerly known as Bainiu village. It is said that there was a Jinshi surnamed Chen in the Song Dynasty. He once served as the magistrate of Shanyin county. Later, he was dismissed from office and lived in seclusion here. He was called "Bai Zhong Ju Shi". After his death, people changed the name of Bainiu village to "qingfengjing", and then called it "Fengjing".

2. "Fengjing dingti" is related to "dingyixing Hotel". In 1852 (the second year of Xianfeng in the Qing Dynasty), two brothers surnamed Ding opened a hotel named "Ding Yixing" in zhangjiaqiao of this town. The business was generally good, but they could not satisfy their desire to do big business and make big money. In order to further open up the situation and expand business, the Ding brothers put their ideas on Fengjing pig's feet. Fengjing pig is a famous Taihu Lake breed. It has fine skin and white meat, moderate fat and thin, fine bone, tender meat, and can be cooked as soon as it is cooked. The Ding brothers took the hind hooves and cooked them with Jiashan yaofushun three sets of special soy sauce, Shaoxing Laojiao Huadiao, Suzhou guiyuanzhai rock sugar, and some cloves, cinnamon, ginger and other raw materials. After three rounds of firewood, they stewed them with warm fire. After cooked, it has complete appearance, dark red and bright color, crisp but not rotten when eating hot, fragrant and delicious when eating cold, tender meat, thick but not greasy soup, which is very delicious and can be eaten for a long time, so it is very popular, and people call it "dingti". Dingti. That is, the "braised pig's feet" specially made by "Ding Yixing" Deli. Because the owner's surname is Ding, it is called "Ding ti".

Cuisine

Fengjing dingti's Cuisine: Shanghai cuisine, with Songhu flavor, represented by Shanghai cuisine. Shanghai cuisine, customarily known as "Benbang cuisine", is developed from farmers' convenience dishes. It is relatively simple and affordable. It has a long history of braised and raw food, and has a heavy taste. It is good at thick oil and red sauce, and has a home-made flavor. Shanghai cuisine used to be stewed and raw. Later, by absorbing the characteristics of Wuxi, Suzhou, Ningbo and other local cuisines, referring to the cooking techniques of the 16 groups mentioned above, as well as the methods of Western cuisine and Western cuisine, the variety of styles and colors had a great development. The basic characteristics of dish flavor: the soup is mellow, the thick oil is red sauce, the sugar is heavy, the color is bright, and the saltiness is palatable. It is good at salty, sweet, bad and sour seasoning. Famous dishes such as "braised Ascaris lumbricoides" are well-known for their original flavor, bright red color, thick sauce and tender meat.

"Zaobotou" is the representative of Shanghai local cuisine that is good at adding "Zao" in cooking. It reproduces the aged Xiangzao into Zao Lu, and adds it into the cooking process to make the dishes fragrant and delicious. "Stir fried grass head", picking stems and leaves, cooking wine with heavy oil, soft, fresh and elegant. The local cuisine has gradually adapted to the characteristics of Shanghai, and different changes have taken place. For example, Sichuan cuisine has changed from spicy to light spicy, tin cuisine has changed from sweet to light sweet, and many restaurants have absorbed the advantages of foreign cuisine. After long-term practice, on the basis of learning from each other. With the reform of cooking methods, Shanghai cuisine has achieved a variety and unique style, forming a unique flavor of Shanghai cuisine.

Ingredients needed

Pig hind hoof, high quality soy sauce, Shaojiu, rock sugar, cinnamon, clove, MSG, onion, ginger.

Production method

Fengjing Ding hoof is made of four hooves of local local pig (Fengjing pig). Before and after the hoof, it has to go through eight processes, including hoof shape repair, blanching, plucking, simmering, adding seasoning, and bone extraction.

1. Remove the hair from the hoof (elbow) of Fengjing pig, scrape it clean, remove the bone from the tube, blanch the blood in boiling water, and trim it;

2. Add water or bittern into the pot, add soy sauce, rock sugar, yellow rice wine, clove, cinnamon and ginger slices, first bring to a boil with high heat, and then simmer with low heat, commonly known as "Sanwen Sanwang, mainly based on Wen", to make the pig's hoof crisp outside and cooked inside, and immerse the original bittern in the inner layer of the hoof;

3. When it comes out of the pot, it is boiled over high heat. When the sauce is thick, monosodium glutamate is added to remove the residue of clove, cinnamon and ginger, so that the sauce can be tightly wrapped in pig's hoof and taste;

4. When eating, slice and put on the plate.

Process tips:

1. In the process of cooking, the oil film and debris must be skimmed to keep the hooves clean and avoid scaling at the bottom of the pot;

2. Soup to foot, to have no pig's feet for the degree;

3. Spices can be wrapped in a cloth bag, put into a soup pot, and take out the spice bag before collecting the juice;

4. The brine should be kept for use. During the storage period, it should be boiled frequently to avoid deterioration.

Characteristics of dishes

It is dark red and bright in color, crisp but not rotten when eating hot, fragrant and delicious when eating cold. The meat is tender and the soup is thick but not greasy. It is very delicious and can be eaten for a long time.

dietary nutrition

Pig's elbow: Pig's hoof arm is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, is to make the skin plump, moist, strong body fat diet. Pig elbow is sweet, salty and flat in nature. It has the functions of harmonizing blood, moistening skin, filling kidney essence and strengthening waist and feet.

The recipe is complementary

Pork elbow: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Get honor

From 1852 A.D. (the second year of Xianfeng in the Qing Dynasty) to 1899 A.D. (the 25th year of Guangxu in the Qing Dynasty), Fengjing Ding hoof market spread all over Shanghai and Hangzhou. In 1910 (the second year of Xuantong), dingti won the silver medal of Nanyang Business Association and the governor of Zhejiang Province; later, it won the gold medal of Panama International Exposition and Leipzig exposition.

In 1909, the Qing government approved the opening of the first Nanyang Business promotion meeting held by China, encouraging businesses across the country to "select excellent products and actively go to the competition". Fengjing dingti took part in the meeting. In 1910, he won the silver medal of Nanyang Business Association. In 1915, he participated in Panama International Expo and won the gold medal. In 1926, he won the first prize of Philadelphia World Expo. In 1935, he won the gold medal of Leipzig World Expo. He has participated in more than 20 countries. In 1993, he was awarded the title of "time honored brand of China" by the Ministry of internal trade of the people's Republic of China, and in 1997, he won the silver medal of the 25th Geneva International Invention and new technology exhibition.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Jing Ding Ti