Lotus meat(ma lian rou )

How to make the meat

Raw materials for making meat of Manglietia

Pork (the best is pork and leg meat) 1 kg, 300 grams of pigskin, 30 grams of dry mangliecao, 25 grams of cooking wine, 10 grams of alum, a little MSG, 250 grams of soy sauce, pepper, seasoning, cinnamon, fennel, onion (cut into sections) 25 grams, ginger (cut into pieces) 20 grams.

Processing steps of Malian meat:

1. Soak dry Manglietia in boiling water.

2. Cut the meat into 6-7 cm wide strips along the grain, and then cut it into 3-4 cm pieces across the grain. Then fat, thin each a collocation, with a Manglietia binding good.

3. Put Chinese prickly ash, anise, green onion, ginger and soy sauce in a small cloth bag, and put them into a boiling water pot together with pork skin, cinnamon, green onion, ginger and soy sauce. When the water boils, skim off the floating foam, then put the bound meat (water should be immersed in 3cm of meat surface), add monosodium glutamate and cooking wine, skim off the floating foam again when the water boils.

4. Move the pot to a slow fire and stew until rotten. First remove the meat and then boil the pig skin. After the pot is rotten, remove it with a small cloth bag.

5. Skim off the oil in the pan, add some purified water, add alum, stir and dissolve in water.

6. Bring the soup to a boil, skim the froth and let it dry for 10 minutes

The characteristics of the meat are as follows

First class cold dishes, taste delicious, can be used as wine and vegetables, all seasons.

Lotus meat

Malian meat is a famous traditional dish in Beijing, which belongs to Beijing cuisine. Excellent cold dishes, taste delicious, can be used as wine and vegetables, four seasons should be reduced. This dish is made by binding meat with Manglietia grass, so the meat has the fragrance of Manglietia. It is a cold dish with wine. The meat is rotten and has a strong taste. It is also equipped with crystal clear jelly, which is cool and refreshing.

raw material

Main ingredients: pork (the best is pork and leg meat equivalent) 1 kg, 300 g pigskin.

Seasoning: 30 grams of dry mangliecao, 25 grams of cooking wine, 10 grams of alum, a little MSG, 250 grams of soy sauce, pepper, aniseed, cinnamon, fennel, 25 grams of scallion (cut into sections), 20 grams of ginger (cut into pieces).

practice

1. Soak dried Manglietia in boiling water.

2. Cut the meat into 6-7 cm wide strips along the grain, and then cut it into 3-4 cm pieces across the grain. Then fat, thin each a collocation, with a Manglietia binding good. 3. Use a small cloth bag to put Chinese prickly ash, anise, and pork skin, cinnamon, scallion, ginger, soy sauce into the boiling water pot. When the water is boiling, skim the foam, and then put the bound meat (water should be immersed in the meat surface for 3cm), add monosodium glutamate and cooking wine. Skim the foam again when the water is boiling.

4. Move the pot to a slow fire, stew, first remove the meat and then boil the pig skin, and then remove it with a small cloth bag.

5. Skim off the oil in the pan, add some purified water, add alum, stir and dissolve in water.

6. Boil the soup to remove the froth, leave the fire to air for 10 minutes, and then the meat residue precipitates. Gently pour the soup on the meat to make it congealed (put it in the refrigerator in summer).

7. Take out the meat from the frozen, remove the Manglietia grass, cut it into thin slices across the meat grain, then take out the meat jelly and put it on the plate. The cut meat can be served on the frozen.

characteristic

Excellent cold dishes, taste delicious, can be used as wine and vegetables, four seasons should be reduced.

Another way

[raw materials]

Pork skin 1000g, ginger 15g, pork skin 300g, prickly ash 2G, scallion 20g, star anise 2G, fennel 2G, Shaojiu 20g, cinnamon 2G, monosodium glutamate 1g, soy sauce 30g, dry mangliecao 30g, alum 1g

[cooking method]

1. Soak dry Manglietia in boiling water. Cut the pork into strips 6.6cm wide along the lines, and then cut into pieces about 3.3cm long and 100g heavy (cut short when the meat is thick). Then, pick one piece of fat and one piece of lean meat, and tie them together with a piece of Manglietia.

2. Put Chinese prickly ash, star anise, fennel and cinnamon into a small gauze bag, and put them into a boiling water pot together with the skin of meat, soy sauce, scallion and ginger. When the water is about to boil, skim the foam, then put the bound meat, and add Shaojiu and monosodium glutamate. When the water in the pot is ready to boil again, skim off the floating foam, move it to the low heat and stew for about 1 hour. After the meat is rotten, first put it into the basin, and then continue to boil the skin for 2 hours. Remove the skin together with the gauze bag (the skin can be used for other purposes). Skim off the oil slick in the pot, add some cold water, add alum and stir constantly to make it melt. Then, bring the soup to a boil, skim off the foam, put the pan down, let it dry for 10 minutes (to precipitate the meat dregs, etc.), and slowly pour the soup into the bowl containing the meat pieces to make it freeze

3. When eating, first take out the meat from the "frozen", remove the Manglietia grass, cut it into 0.66 cm thick pieces across the meat grain, then take out the meat jelly and put it on the plate, and then put the cut meat on the "frozen".

[process key]

1. The water in the pot should be more than 4cm immersed in the meat. After boiling, the floating foam must be skimmed, simmered slowly, and crispy.

2. It can be made in summer, and it can be stored in refrigerator to keep fresh and coagulate indoors.

[flavor characteristics]

1. "Malian meat" is a famous dish in Beijing. Duyichu was built in Qing Dynasty. It used to be a tavern, serving both wine and food. It is said that the name of the shop was given by Emperor Qianlong, and it has a good reputation. Li Jingshan in the Qing Dynasty wrote in his supplement to the miscellaneous chants of the Capital Gate: "there is a common paging in Kyoto, and it is true that there is a yuan in the biography. The fine taste of spring wine in wengtou can overwhelm the broken pot house. " Later, the store developed into a specialty pasta restaurant, but it still provides some traditional wine and dishes for diners every new year's festival, "Malian meat" is one of them.

2. When making this dish, the meat is bound with Manglietia grass, so the meat has the fragrance of Manglietia. It is a cold dish with wine. The meat is rotten and has a strong taste, and it is equipped with crystal clear meat jelly. It is cool and refreshing to eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ma Lian Rou