Sauce meat(jiang zhi rou )

Sauce meat method:

Raw materials for making sauce meat:

Pork ribs 1000g, pig feet 500g, pig claws 500g, rock sugar 15g, white sugar 15g, sugar color 10g, red koji powder 5g, star anise 5g, Shaojiu 25g, refined salt 10g, monosodium glutamate 12g, soy sauce 20g, onion ginger 15g each.

The steps of making sauce meat are as follows:

Wash and scrape the pork ribs, hooves and claws respectively. Cut the ribs into 100g cubes. Put the pork ribs, hooves and claws into a large pot. Drain the water until the blood is broken. Take them out and wash them. Skim the froth of the original soup, add refined salt, and put it on the bottom of the bamboo grate. First, put the pig's claws and hooves on the bottom, put the skin of the meat on the top, add Shaojiu, onion, ginger, star anise, cover the pot, and cook over medium heat for about 1 hour, then add sugar color and Monascus powder, simmer over low heat until crisp, add rock sugar and white sugar. When the sauce is thick, remove the pot from the heat, take out the sauce meat (hooves and claws are used separately), put it on a large porcelain plate with the skin upward, cut it into pieces and pour the sauce.

Characteristics of sauce meat:

Red and bright color, crisp meat rotten fat alcohol, the entrance first sweet and then salty, rich flavor, unique flavor.

Sauce meat

Sauce meat is a famous traditional dish in Suzhou City, Jiangsu Province. It is characterized by crisp taste, rich flavor, rotten skin and glutinous meat, instant taste, fat but not greasy, and bright color. Pig's tendon is the main material. The cooking skills of sauce meat are mainly pickles, and the taste belongs to five flavors.

History of cuisine

Sauce meat is said to have been in Yingshi more than 200 years ago. At the beginning, it was called wine stewed sauce meat. Red rouge was used as coloring material. Later, red rice was used as coloring material, and it was renamed sauce meat. Suzhou sauce meat, the most famous shop is Lu Jian Deli. The sauce in this shop is very strict in selecting ingredients, exquisite in ingredients and fine in making. The production process is to first fresh, lean and suitable rib pork, remove the bone, remove the breast, cut into cubes. Next, add water to the pot and cook the red rice together, which is called "red water". It usually takes about an hour to make the meat bright. Then pick up the meat, rinse it with clean water, and put it into another empty pot. At this time, there should be a mat around the pot and at the bottom of the pot, and a layer of pork head should be put on the mat. The proportion is 10 jin. A pork head should be used as a mat in the direction of ribs, and pig tongue and ribs should be put around the edge of the mat. After the spices such as cinnamon, fennel, ginger, scallion and salt are also put on the mat, the "red water" meat can be put in the middle of the pot.

After putting it, pour the "red water" soup into the pot until the meat is immersed in the soup. Cover the pot tightly and boil it for 20 minutes. Then put the soy sauce and Shaoxing wine in the pot and cook it for 1 hour and 40 minutes. Take out two bowls of bittern from the pot, add the sugar into the pot and cook it for 30 minutes. After cooking, use bamboo tips to cook the meat piece by piece. Pay attention to the pot, the pot can not cut off the fire, it is appropriate to use a small fire until the end of the fire, otherwise the meat to oil. After the meat is steeled, add red rice water and white sugar to the remaining soup in the pot, and boil it into paste water. When customers come to buy, they can pour the red marinade on the meat and pour it as they buy, so as to keep the characteristics of "pink color, sweet but not greasy, crisp but not rotten, and melting at the entrance".

Materials required

Procedure

Put the red rice flour into a tea bag, put it in a pot, and pour in boiling water. When it is covered and not hot, gently knead it to make the pigment dissolve completely until the red rice flour in the bag becomes dregs and the water thickens;

Wash the whole pork and put it into the pot, add water and red rice water to mix it, then remove the froth, add ginger and scallion, cover and cook for half an hour to color the meat, which is called "red water";

Take out the colored meat, wash it with clean water, change the knife into 4cm square pieces, and then prepare another pot (preferably non stick pot), put a flat plate on the bottom of the pot (with bamboo mat is best), put the meat vertically in the middle of the pot with the skin facing;

Add soy sauce, Shaoxing wine and "hongshuishui" soup to soak the meat completely, bring to a boil over high heat, and continue to cook over medium heat for about 1 hour; add rock sugar and appropriate amount of salt, and then cook for another half an hour. At this time, the meat is cherry colored, and the juice can be collected to a thick jelly.

Suitable for people

Pork ribs

It can be eaten by ordinary people; people with damp heat and phlegm stagnation should take it with caution; people with obesity and high blood lipid should not eat more.

Pork tendon

It is suitable for all ages, especially for young people, middle-aged and old people, people with weak waist and knees, and people with thin body.

pig 's trotters

1. It is suitable for the people with blood deficiency, the old and the weak, the postpartum lack of milk, the weak waist and feet, and the carbuncle;

2. The elderly with weakened gastrointestinal digestive function should not eat too much at a time; the patients with hepatitis, cholecystitis, gallstones, arteriosclerosis and hypertension should eat less or not; the children with exogenous fever and all heat syndromes should not eat more; the children with weakened gastrointestinal digestive function should not eat too much at a time.

Dietotherapy

Pork rib with sauce

It is sweet and salty in taste, flat in nature, and enters the spleen, stomach and kidney meridians;

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

① Yinshan: sweet, flat and nontoxic.

② Compendium: sweet, warm, non-toxic.

③ Ben Jing Feng Yuan: Gan Wei, Ku Xin, Ping.

Meridian tropism

It enters the liver, spleen and large intestine meridians.

① "Herbal classic solution": into the foot Jueyin liver meridian, foot Taiyin spleen meridian.

② "Depei Materia Medica": enter the Foot Yangming and Taiyin meridians.

③ Yao Yao Fen Ji: entering the spleen, stomach and large intestine.

Pork tendon

Pig's hoof tendon can nourish blood and liver, strengthen tendon and bone.

pig 's trotters

It has the functions of tonifying weakness, filling kidney essence and strengthening waist and knee.

Sauce meat

Practice guidance

Pork rib with sauce

1. Streaky pork can be cut into small cubes or thick slices, suitable for burning, stewing, stewing, etc., and also suitable for meatballs;

2. The pork should be cut obliquely. The meat quality of the pork is relatively fine and has few tendons. If the pork is cut crosswise, it will become messy and scattered after frying. If the pork is cut obliquely, it will not be broken and will not be stuffed. The pork should not be soaked in water for a long time;

3. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients and taste bad;

4. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully prepared, there may be hookworms in the liver or brain.

Pork tendon

Pig's hoof tendons are mostly used for cooking and brewing.

pig 's trotters

1. Pig's feet are generally used for stewing, stewing and stewing;

2. Before production, check whether the pig hoof has local ulceration, so as to prevent foot-and-mouth disease from spreading to the consumers, then pull out the hair or scrape it clean, chop or chop it into large pieces of bone, and mix the ingredients into the pot together with the meat and bone;

3. Pig's hoof can also be made into wrapped hoof, boiled, sliced and cold mixed. The method is: after the fresh pig's hoof is depilated and scraped, the inner bone is cut and taken out, and salted. When it is ready to use, roll it into a round stick shape, wrap it with a clean cloth, then wrap it tightly with a long and thin straw rope from the beginning to the end, put it into a pot and cook it, remove the rope and wrapping cloth, and then cut it into pieces for cold mixing;

4. Don't waste the soup of pig's hoof with skin. You can cook noodles, which is delicious and rich in colloid beneficial to skin;

5. Less salt and no monosodium glutamate should be put into the diet.

The recipe is complementary

Pork rib

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

pig 's trotters

Pig hoof can't eat with licorice, otherwise it will cause poisoning, can be treated with mung bean.

Nutrients

·Calorie (41478.50 kcal) · vitamin B6 (0.22 mg) · protein (974.95 g) · fat (3828.80 g) · pantothenic acid (0.80 mg) · carbohydrate (808.75 g) · folic acid (112.00 μ g) · dietary fiber (26.80 g) · cholesterol (9578.00 mg) · vitamin A (696.50 μ G) · vitamin K (14.00 μ g) · carotene (310.00 μ g) · thiamine (6.54 mg) ·Riboflavin (4.58 mg) · nicotinic acid (174.55 mg) · vitamin C (38.00 mg) · vitamin E (5.86 mg) · calcium (1275.40 mg) · phosphorus (6468.16 mg) · potassium

Chinese PinYin : Jiang Zhi Rou