Thousand pieces of meat(qian zhang rou )

How to make a thousand pieces of meat:

Raw materials for making thousand pieces of meat:

Five hundred grams of pork with skin, 3 grams of refined salt, 25 grams of soy sauce, 2 grams of pepper, 6 pepper, 5 grams of scallion, 5 grams of ginger, 15 grams of golden sauce, 20 grams of red rot milk, 2 grams of monosodium glutamate, 3 grams of scallion, 1000 grams of vegetable oil (about 50 grams), 50 grams of spiced Douchi.

Steps of making thousand pieces of meat:

1. Scrape and clean pork, put the skin upward into the frying pan, add water, cook for half an hour with high heat, remove and coat the skin with gold sauce.

2. Put the frying pan on a high heat, add the vegetable oil and heat it to 60%. Put the meat with golden sauce in the pan while it is hot and fry for about 2 minutes. When it is red, remove it and cool it. Cut it into 5 cm long slices.

3. Take a big bowl, put pepper, scallion and ginger on the bottom first, and then put the meat skin down neatly, 50 pieces on the front and 15 pieces on both sides. Then pour sauce red and red Sufu juice on the meat, add spiced Douchi, refined salt and monosodium glutamate, put into the cage in a bowl, and steam for 4 hours with high heat.

Characteristics of Qianzhang meat:

It's a famous folk dish in Hubei Province. It's made of fine knives. The meat is as thin as paper. Dozens of pieces are stacked together, so it's named. The color of the dish is bright red, the meat is soft, tender and not greasy, the taste is not erosive, salty, sweet and fragrant.

Thousand pieces of meat

Thousand pieces of meat, is a dish, with pork as the main material. This dish is a famous traditional dish in Hubei Province and one of the "three bowls" at the traditional banquet in Jiangling, Hubei Province.

name

Qianzhang cuisine

Hubei cuisine

type

meat

allusion

fact

It is said that there was a prime minister in Tang Dynasty named Duan Wenchang, who was a famous gourmet. He often tasted all kinds of food and studied Chinese food culture. At the same time, he is also a good cook. His dishes are easy to cook, common in materials, gorgeous in color and delicious. After years of practice, he has compiled a number of volumes of recipes. The famous dish of "thousand pieces of meat" was initiated by him. During the reign of emperor Mu Zong of the Tang Dynasty, Duan Wenchang went back to his hometown to visit his relatives. When he entertained his relatives and friends, the chef cooked many dishes. One of them was shaped like a hairbrush, and was called "comb meat". A big piece of fat meat made people bored and almost no one ate it. After the banquet, Duan Wenchang found the cook who made the dish and put forward some improved techniques for him. He asked the chef to replace the fat meat with pork ribs, the fried pepper with black soybeans, and add some seasonings such as green onion and ginger. Then Duan Wenchang made a demonstration himself. A few days later, Duan Wenchang wanted to leave his hometown for another dinner. The chef redone the "comb meat" according to his instructions. This dish is golden in color, soft in texture, delicious, fat but not greasy. It's very different from the last "comb meat". When it's served at one end, the guests vie to taste it, and soon it's eaten up. People asked, what is this dish? Duan Wenchang saw that the meat was as thin as paper, so he casually named it "thousand pieces of meat". As a result, this dish has gradually entered the dining tables and restaurants of thousands of households, and has been continuously improved by professionals, and has been handed down to the present day.

present situation

During the Xianfeng Period of Qing Dynasty, general en, a Manchu official stationed in Jingzhou. Once opened a shop to manage this dish, but it was not wonderful. The "thousand pieces of meat" was fat and greasy, and customers were gradually ignored. General en took the opportunity to report on his work in Beijing and learned that the Royal chefs Xiao Dai and Zhang Lin were going to return to their hometown of Jingzhou for retirement, so he used his power to hire them as chefs. Xiao and Zhang followed Duan Wenchang's recipe of making this dish. In the original method of making "thousand pieces of meat", they cut 20 pieces of thick meat into 80 pieces. In the ingredients, they changed the bottom of pickle leaves into Liuyang Douchi, added pepper and rotten milk, and mixed with onion, ginger and other seasonings. First, they steamed with high heat, and then they were ready to eat When eating, it was steamed thoroughly, which changed the traditional way of greasy and single ingredients, and made the official restaurant prosperous again.

Characteristics of dishes

"Thousand pieces of meat" is made of pork and streaky pork through three processes of cooking, frying and steaming. The color of the dish is bright red, the meat is soft, tender and not greasy, the taste is not erosive, salty, sweet and fragrant.

practice

raw material

Ingredient: 500g fresh pork ribs.

Seasoning: 100g sesame oil (50g consumption), half red sufu, 150g golden sauce (Sauce Fried with brown sugar), 1g salt, 5g scallion, 25g soy sauce, 2.5G scallion, 6 pepper, 75g Douchi, 25g ginger.

Production process

1. Pork in the pot, add water, simmer for half an hour. Take out and coat the pig skin with gold sauce. 2. Put the pan on a high heat, add sesame oil and heat it to 50%. Put the meat with golden sauce in the pan while it's hot. When it's golden, take it out and cool it. Cut it into 80 pieces of 4.5cm long thin meat (the thinner the better).

3. Take a large bowl, put pepper, scallion, ginger at the bottom, and then put the meat into the bowl neatly. Then pour soy sauce and Sufu juice on the meat, add lobster sauce and salt, steam for 4 hours in a bowl, and take out to cool.

4. Before eating, steam thoroughly in the cage, take out and turn into the plate, remove the pepper, scallion, ginger, sprinkle with scallion.

Key technology

1. When cooking meat, scrape the remaining hair and pollutants, wash the meat, put it in the pot with the skin up, and fry it for 2 minutes while it is hot.

2. The meat should be thin and even.

3. When steaming in a bowl, stick the meat slices to the bottom of the bowl, put 50 pieces on the front, set 15 pieces on both sides, and add other ingredients.

Steamed pork in sour sauce

Making method

(1) Chop the pickles and mix with salt, brown sugar and ginger.

(2) Fry the pork and slice it into a bowl.

(3) Stack pickles (grains); add soy sauce and cooking wine; steam on the cage.

characteristic

Yunnan Qianzhang meat with pickles (Water Pickles) is more sour than dry pickles and sprouts. It can dissolve greasy, appetizer and increase appetite.

nutritive value

Rich in nutrition

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Latitude: 30.65946198

Chinese PinYin : Qian Zhang Rou