Shangzhi meat(shang zhi rou )

Method of Shangzhi meat:

Raw materials for making Shangzhi meat:

Pig pork 500g, star anise 3, Shangzhi 50g, vinegar 5g, spread egg skin 15g, Shaojiu 15g, chicken soup 200g, monosodium glutamate 1.5g, cooked lard 2000g, soy sauce 10g, honey 15g, refined salt 1.5g, scallion 10g, sesame oil 10g, ginger 5g.

Processing steps of Shangzhi meat:

1. Scrape and wash the meat, put it into the soup pot and cook it until it is six months old. Remove it and smear the skin with honey and vinegar while it is hot.

2. Put cooked lard in a frying pan and cook it over high heat until it is eight years old. When the meat is deep fried until it is golden, put it into a cold meat soup pot and soak it soft. Then put it on a chopping board and cut it into pieces 10 cm long and 0.7 cm thick. The skin is still facing down and put it into a steaming bowl neatly.

3. Cut 5g scallion into 3cm long segments, and cut 5g scallion into 3cm long diagonal slices. Ginger peeled and washed, 3 G cut into slices, 1 g cut into powder. Spread the egg skin and cut it into 3cm long elephant eye slices.

4. Put Shangzhi into a boiling water pan to cook it soft, remove the old stems and impurities, clean it, cut it into 3cm long sections, put it into the pot, add 5g soy sauce, 1g refined salt and 10g lard, mix well, and cover the meat slices. Another chicken

Characteristics of Shangzhi meat:

Shangzhi, also known as Dicranopteris japonica, is a fern with edible tender leaves. At the beginning of the Western Han Dynasty, Sihao lived in seclusion in Shangshan, Shaanxi Province. He picked ferns and ate them. "Compendium of Materia Medica" said: "four Hao eat Zhi and longevity." Therefore, this product has tonic and anti-aging effects. This dish is ruddy in color, soft and glutinous in texture, fat but not greasy. It can be melted in the mouth and has strong Shangzhi flavor. It is a special flavor dish in Shangxian County, Shaanxi Province.

Attention should be paid to the following points when making Ganoderma lucidum meat:

Pork streaky must be skinned and boneless. After cooking, it is golden in color and soft in texture, so as not to lose its authentic flavor. Steamed for a long time rather than a short time, into a soft waxy vegetables, mouth a little bit that melt, the flavor is good. You can steam the zhirou first, and then steam the zhirou when you are on the table.

Shangzhi meat

Shangzhi meat is red in color, soft and glutinous in texture, fat but not greasy. It can be melted in the mouth and has strong Shangzhi flavor. It is a special flavor dish in Shangluo, Shaanxi Province.

Among the delicacies of mountain delicacies, there must be Shangzhi meat. Shangzhi meat is famous for its long history. Masters who are good at making Shangzhi meat have been called to Beijing to offer Shangzhi meat to the state banquet. The famous Shangzhi meat is mostly attributed to its main ingredient Shangzhi grass, which is rich in the foot of Qinling Mountain in Shangluo. As for the origin of its name, there is also a legend about sihaogong. At the end of the Qin Dynasty and the beginning of the Han Dynasty, there were wars all over the world. Four sages of Zhou, Wu, Cui and Tang lived in seclusion in Shangshan, which is in the shade of the Nandan River in Shangluo Mountain. Later, they refused the Han King's request to become an official. They died in the mountain. Shangluo people respected them as "four haos of Shangshan". Now the tomb of four haos is still in Shangluo, which is a scene of Shangluo. It is said that when sihaogong cut off food in the mountains, he often ate a kind of purple Ganoderma. He really loved him and wrote the famous song of picking Zhi, which was named Shangzhi.

In September 2018, it was rated as one of the top ten classic dishes in Shaanxi Province.

Content introduction

Shangzhi grass is a kind of fern herb, which is often called "Zizhi" and "quanyazi" by local people. Its tender stems are purplish red, and its leaf buds curl like chicken feet. Every spring, it takes out about seven or eight inches of tender stems, which are fat and tender. This tender stem is used for Shangzhi meat. People in Shangluo Mountain area often take advantage of the freshness and freshness to pick it up, dry it directly, or scald it with boiling water to dry it, and store it for years, so that it can be eaten at any time.

Production method

mixed ingredients

Pig pork 500g, star anise 3, Shangzhi 50g, vinegar 5g, spread egg skin 15g, Shaojiu 15g, chicken soup 200g, monosodium glutamate 1.5g, cooked lard 2000g, soy sauce 10g, honey 15g, refined salt 1.5g, scallion 10g, sesame oil 10g, ginger 5g.

technological process

1. Scrape and clean the meat, put it into the soup pot and cook until it is six months old. Remove it and smear the skin with honey and vinegar while it is hot.

2. Put the lard in the frying pan and cook it over high heat until it is mature. When the skin of the meat is put down and deep fried until it is golden, take it into the cold meat soup pot and soak it soft. Then put it on the drill board and cut it into pieces 10 cm long and 0.7 cm thick. The skin is still facing down and put it into the steaming bowl neatly.

3. Cut 5g scallion into 3cm long segments, another 5g into 3cm long diagonal slices; peel and wash ginger, cut 3G into slices, and cut 1g into powder. Spread the egg skin and cut it into 3cm long elephant eye slices.

4. Remove the old stems and impurities, wash them, cut them into 3cm long sections, put them into the pot, add 5g of soy sauce, 1g of refined salt and 10g of lard, mix well and cover the meat slices. In addition, put 100g chicken soup into a small bowl, add 5g soy sauce, 1g refined salt and 15g Shaojiu, mix well and pour into the steaming bowl. Add ginger, scallion and star anise, steam for about half an hour with high heat, then turn to low heat to steam for about 1.5 hours, take them out after they are cooked and rotten, remove the onion, ginger and star anise, decant the juice, and put the meat into the soup plate.

5. Add 100g chicken soup into the frying pan, add the original juice, boil with high heat, add ginger, scallion and monosodium glutamate, stir well with hand spoon, put in the egg skin, pour sesame oil into the soup plate.

be careful

1. Pork streaky must be skinned and boneless. After cooking, it will be golden in color and soft in texture, so as not to lose its authentic flavor.

2. The steaming time should be long rather than short. The finished dish is soft and glutinous, and the taste is good when it melts in the mouth.

3. Steam the sesame meat before serving, and then steam and water the juice.

Flavor characteristics

1. Shangzhi, also known as Dicranopteris japonica, is a fern with edible tender leaves. At the beginning of the Western Han Dynasty, Sihao lived in seclusion in Shangshan, Shaanxi Province. He picked ferns and ate them. "Compendium of Materia Medica" said: "Sihao eat Chi and longevity", so this product has tonic, anti-aging effect.

2. This dish is ruddy in color, soft and glutinous in texture, fat but not greasy. It can be melted in the mouth and has strong Shangzhi flavor. It is a special flavor dish in Shangluo, Shaanxi Province.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shang Zhi Rou