pork pieces simmered in an earthenware jar(tan zi rou )

How to make pot meat:

Raw materials for making jar meat:

Pork with skin 1000g, cabbage heart 150g, oil 25g, soy sauce 50g, scallion 100g, ginger 50g, cooking wine 30g, sugar 15g, meat package 1, soup amount.

Steps of making jar meat:

1. Scrape and clean the pork skin, cut it into 3 cm square pieces, soak it thoroughly in a boiling water pan, and remove the foam.

2. Put the oil in the bottom of the frying spoon, add sugar, stir fry out the sugar color, put in the thoroughly cooked meat, add the scallion, ginger slices and meat package, stir fry for about 10 minutes, then add soy sauce, cooking wine and soup, bring to a boil to remove the foam, pour into the special jar, seal the mouth of the jar tightly with kraft paper and paper rope, and stew in low heat.

3. Blanch the cabbage heart with boiling water and put it in the bottom of the jar.

Characteristics of Tanzi meat:

The color is ruddy and glossy, the meat is soft, rotten and mellow, and most of them are seasonal vegetables in autumn.

pork pieces simmered in an earthenware jar

Tanzi meat is a traditional special dish, a famous dish in Jinan, which began in Qing Dynasty.

It is said that fengjilou hotel in Jinan was the first to create this dish. About one hundred years ago, the chef of the shop cooked pork ribs with seasoning and spices in a magnetic jar. This dish is famous for its ruddy color, thick soup, rotten meat, fat but not greasy, and delicate taste. Because the meat is stewed in a magnetic jar, it is called "jar meat". It is a private dish with pork as the main ingredient. Rich raw materials, plump shape, fat but not greasy, brown color, strong taste, delicious, soup strong flavor, ruddy color, meat rotten not greasy.

Origin of dishes

1. Jinan traditional snacks. It began in the Qing Dynasty, it is said that the product was created by Jinan fengjilou hotel. The chef put the pork ribs meat with condiments and fragrant rice into a small jar with black glaze and simmered it with charcoal. Dangtui tongyuanlou, a famous restaurant in Jinan in the late Qing Dynasty, opened in the Guangxu period of the Qing Dynasty. It was in Houzaimen street of the city. It had strong meat flavor and strong sauce flavor, and enjoyed a high reputation at that time. Because the meat is stewed in a porcelain jar, it is called jar meat.

2. Sichuan Traditional "Tanzi meat" is full of local flavor. It is said that this dish originated in rural Sichuan. Because there are many ways for farmers to live, more grain, more pigs and more meat. In the planting and harvesting season, there are few busy farmers. They want to eat meat and are afraid of cooking meat for farming. So in his busy life, he replaced the pot with the jar. He put large pieces of pork into the jar in a hurry, added salt and water, added some scallion and ginger seasoning, sealed the mouth of the jar, and simmered it with "child mother fire" (firewood ash fire). When he came home from work, he opened the mouth of the jar, and the fragrance overflowed. This method of eating also spread into the market.

3. During the Three Kingdoms period, Zhao Zilong led the army to pacify Guiyang County. Because of the poverty of local farmers caused by years of war, Zhao Zilong reduced rent and tax, and called on farmers to raise pigs for farming. Since then, every year farmers have a fat pig for the Spring Festival. Farmers who have lived in poverty for a long time are not willing to eat, Before the Ming Dynasty, it was made of Bashu prickly ash and chopped ginger and garlic. After the Ming Dynasty, pepper was introduced into southern Hunan from the outside. Later, the jar meat was used to dip into pepper, and it was found that the taste was better. Later, pepper was used for pickling. During the Zhengde period of the Ming Dynasty, it was handed down to the imperial court.

Characteristics of dishes

Pork is crisp but not out of shape. It tastes fat but not greasy. Its color is ruddy and bright. It has a unique flavor.

This kind of meat and vegetable is rich in raw materials, beautiful in appearance, salty and fresh in taste, and suitable for both wine and rice.

practice

Make food

Pork with skin 500g, fried pork balls 75g, eggs 200g, chicken 50g, ham 25g, cuttlefish 50g, winter bamboo shoots 25g. Mushroom 25g, golden hook 10g, ginger 10g, onion 15g, pepper 2G, fresh soup 500g, lard 250g, dried bean powder 25g, refined salt 3G, soy sauce 15g, mash juice 20g, rock sugar juice 25g.

Practice 1

Production process

1. Put the pork, chicken and pig bone into the boiling water for a few minutes, remove them, cut the pork into 7cm square pieces, and cut the chicken into pieces. Boiled eggs, shelled, wrapped in fine bean flour, deep fried into yellow pig oil pan, remove. Cut the bamboo shoots into hob pieces. Cut the ham into thick strips. Rinse the golden hook and cuttlefish after the hair is swollen.

2. Put pig bones in the pottery jar, put pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs and pork balls into the jar, add refined salt, soy sauce, xingzao juice, ice sugar juice and gauze bags of ginger (smashed), green onion (tied), pepper (smashed), Tricholoma (puffed), and mix with fresh soup, then seal the jar with paper (wet), and put the jar on chaff shell fire After simmering for about five or six hours, remove the sealing paper, take out the gauze bag containing ginger, scallion and mushroom, and put it into the plate.

Practice 2

Make food

5000 grams of pork ribs, 15 grams of rock sugar, 5 grams of cinnamon, 10 grams of green onion, 10 grams of ginger, 100 grams of soy sauce.

Production process

1. Wash the pork ribs, cut them into 2 cm square pieces, blanch them in boiling water for 5 minutes, remove them and rinse them with clean water. Cut the scallion into 4cm long sections, cut the ginger into large pieces, and bind them with hemp rope.

2. Put the meat into a porcelain jar, add 1 000 grams of rock sugar, cinnamon, scallion, ginger, soy sauce and water to soak the meat. Cover the mouth of the jar tightly with a plate, bring to a boil over medium heat for 5 minutes, and simmer for 3 hours until the soup is thick and the meat is rotten. Air for 10 minutes, put the meat and soup into the soup bowl, or hold it on a plate at the bottom of the jar and put it on the table together.

Production essentials

1. Before entering the porcelain jar, the square meat should be blanched with boiling water to remove blood stains;

2. Simmer and stew with low heat, and cover the mouth of the jar tightly.

Practice 3

Make food

500g pork rib. Soy sauce 15g, rock sugar 10g, cinnamon 10g, scallion 5g, ginger 5g.

Production process

Cut the pork ribs into 2 cm square pieces, put them into a boiling water pot, and wash them with clean water. Put the meat into the jar, add soy sauce, rock sugar, cinnamon, scallion, ginger and water (it's better to immerse the meat). Cover the jar with a plate, boil it with high heat, and then move it to low heat to stew until the soup is thick and the meat is crisp.

Practice 4

Make food

500g pork with skin, 4 fried pork balls (about 250g). 500g chicken, 250g ham, 250g cuttlefish, 50g big golden hook, 250g winter bamboo shoot tip, 50g mushroom, 4 eggs, 1500g fresh soup and several pig bones. Ginger 25g, scallion 50g, refined salt 5g, pepper 10, soy sauce 10g, mash juice 30g, rock sugar juice 20g, dried soybean powder 20g, cooked lard 250g.

Production process

1. Put the pork, chicken and pig bone with skin into the boiling water for a few minutes and remove them. Boiled eggs, shelled, wrapped in dried bean powder, deep fried into yellow pig oil pan, remove.

2. Break the ginger, tie the onion, break the pepper, and put the mushroom into the gauze bag.

3. Cut ham into strips 5cm long and 1.5cm thick. Gold hook with clear water up hair. Soak cuttlefish in clean water, remove bone and impurities, and cut each cuttlefish into 2 pieces. The tips of winter shoots were cut into 4 pieces. Cut the cooked chicken into 2 large pieces.

4. In an aluminum pot, put pig bones on the bottom of the pot, add fresh soup, add refined salt, xingzao juice, soy sauce, rock sugar juice, bags with ginger, onion and mushroom, ink, ham, pork, chicken, golden hook and winter bamboo shoots. Seal the mouth with wet thick paper, cover it tightly, and simmer on low heat for about 4 hours. Then put in the fried eggs and meatballs, seal the pot, continue to simmer for about 1 hour, remove the bag of ginger, onion and mushroom, and put them into the plate.

Practice 5

Make food

Eggplant... 400 grams

Tofu... 1 piece

Plain chicken... 1

10 mushrooms

Winter bamboo shoots... 100g

24 yellow flowers

Winter vegetables... 5 grams

Radish... 25g

Red soy sauce 20g

Rice noodles... 250 grams

1 egg

Ginger... 5g

Green onion..... 5g

Salt... 5g

Sugar... 5g

MSG... 2G

Pepper noodles... 1g

Vegetable oil... 1000g (about 100g)

Production process

1. Dry the tofu with water, add salt, monosodium glutamate, pepper, winter vegetables (into grains), radish (into grains), ginger, bean powder, eggs, etc. and mix them into stuffing. Make them into pigeon egg shape, sharp knife round shape, lion head shape respectively. Deep fry them in oil pan until golden.

2. Cut the eggplant into 3 cm thick, 6 cm long equilateral triangular pieces, roll on the rice flour, deep fry in the oil pan until golden, and then embed it in the bowl with the plain chicken (sliced), lion head, pigeon egg, sharp knife round, etc., then put in the mushroom (washed), yellow flower (tied), winter bamboo shoot (cut), ginger (broken), green onion (tied), add flavor, steam in the cage, turn the plate.

3. Thicken the soup, soy sauce, salt, sugar, monosodium glutamate, pepper and water soybean powder, and pour them into a dish.

Production essentials

1. Blanch tofu first

Chinese PinYin : Tan Zi Rou