"Thousands of good luck and thousands of words of meat"(jia yan da cai qian lian fu wan zi kou rou )

"Thousands of good luck and thousands of words of meat"

Introduction:

"In the past, there was a big dish among the official dishes, which was called" qianlianfu button meat "or" Wanzi button meat ". In fact, the meat is cut into hob pieces by the method of continuous knife, and then reduced to meat. This kind of pattern is also called "Wanzi pattern", which is a typical representative of Chinese ancient architectural decoration using Wanzi to decorate the pattern. It is generally used in the architectural lace and fork angle, and the lace calls this kind of pattern "Wanzi does not end", which means longevity and auspiciousness. And this kind of pattern is decorated on the fork angle of the overall pattern, and then combined with the close connection with the lace pattern, which means "eternal life". This kind of pattern can only be used in the imperial house. When decorating, it is usually painted with high specifications of asphalt powder and gold, so that the building highlights the golden and resplendent atmosphere. In the middle and late Qing Dynasty, this pattern was used to make dishes. In the famous "Manchu Han banquet" and later the 70th birthday banquet of Empress Dowager Cixi, there were dishes decorated with this pattern. For example, "qianlianfu braised meat" and "qianlianfu sea cucumber" and so on. Later, the official family also used this pattern to make dishes on New Year's day or birthday, mainly for the sake of good luck! The practice of "qianlianfu sea cucumber" and "qianlianfu meat" is the same, except that "qianlianfu sea cucumber" is meat and sea cucumber, with meat in the middle of the plate and braised sea cucumber around. "Qianlianfu button meat" is mainly button meat, surrounded by vegetable heart, taking the meaning of longevity, which is often used in the general birthday banquet. Today's dish is a big dish in the Spring Festival family banquet. The method is also very simple. The big spoon borrows the method of official dishes, and calls it "thousand even blessings and ten thousand words of meat", which means everything goes well in the coming year and family happiness will last forever! "

Production steps:

Step 1: pork recipe, Shaoxing Huadiao wine, soy sauce, vinegar, oyster sauce, rock sugar, chicken essence, white pepper, scallion, ginger, star anise, cinnamon, dried mushrooms, winter bamboo shoots, vegetable heart, cooking oil, water and lake powder.

Step 2: pour yellow rice wine and soy sauce into the meat, then spread them evenly by hand and marinate them for one hour.

Step 3: pour hot water into the dried mushrooms and set aside.

Step 4: use kitchen paper to absorb the marinade on the marinated meat.

Add a little marinade to the frying pan and fry over medium heat.

Step 6: when frying, cover the pan to prevent splashing. First, fry the skin noodle. After three minutes, turn it over to start frying the meat noodle, and then turn it over to fry the skin noodle.

Step 7: fry the noodles until golden and tiger skin color.

Step 8: start another pot, pour 100g Shaoxing Huadiao wine into the pot, then pour proper amount of water into the pot, then pour the soaked mushrooms and water into the pot, put in the bamboo shoots, then put in the onion, ginger, rock sugar, star anise and cinnamon, finally put in the fried meat.

Step 9: cover the pot and cook over medium heat for 5 minutes, then turn over the meat and cook until 5 minutes mature.

Step 10: air the meat slightly, then stand it up and cut it into a thin and suitable blade with a knife. When it reaches the 90 degree corner of the meat, it will rotate 90 degrees to continue cutting, but do not cut it. Cut the meat from the beginning to the end with a long blade.

Step 11: after cutting, restore the long meat to square shape.

Step 12: then put the leather face down into the bowl.

Step 13: put the boiled bamboo shoots and mushrooms in it, lay flat and put them in order, and pour one third of yellow rice wine into the bowl.

Step 14: remove the scallion and ginger from the soup, then add soy sauce, chicken essence and vinegar to the soup, mix well and bring to a boil. After the soup is boiled, spoon the soup into a bowl.

Step 15: put the bowl in the cage.

Step 16: steam the steamer on the cage over medium heat for two hours and take it out after two hours.

Step 17: decant the soup in the bowl into the pot. After decanting the soup, turn the bowl upside down on the plate.

Step 18: then remove the bowl and surround it with the pre cooked vegetable heart. Then pour oyster sauce into the soup and mix well. Add a little pepper into the soup and stir well. Then thicken it with starch.

Step 19: after the sauce is gelatinized, pour the sauce over the meat.

Step 20: serve with a little embellishment and the dish is finished.

Materials required:

Pork recipe: 500g

Rape heart: 200g

Winter bamboo shoots: 30g

Dried mushrooms: 20g

Cooking oil: 20g

Water: moderate

Starch: appropriate amount

Shaoxing Huadiao wine: 200ml

Soy sauce: 20g

Vinegar: 10g

Oyster sauce: 15g

Rock sugar: 20g

Chicken essence: 2G

White pepper: 1g

Scallion: 40g

Ginger: 20g

Star anise: 3 G

Cinnamon: 2G

Note: the characteristics of this dish: the meat is bright red, red and green, rich aroma, soft and rotten meat, complete shape, instant entry, fresh and fragrant, suitable for all ages. Warm tips: 1. When frying the meat at home, in order to prevent explosion and splash, it's best to cover the pan to fry, but in the hotel, you can directly fry the whole meat in the oil pan, while at home, it's better to fry only a little oil than in the hotel, so as to avoid unnecessary waste. When frying, fry on both sides, so as to maintain the unity of meat contraction. 2. When the meat is cooked, it can be fished out until there is no blood. If it is too hot, the meat will be soft and rotten, so it is not easy to cut, and it will be very easy to cut. When cutting, the meat should be erect, and the skin of the meat should face its own direction, so that it is easy to observe the thickness and tidiness of the meat slices when cutting. 3. When cutting meat, you should use a thinner knife. The thickness of the meat slice should be cut according to your preference, but the thickness should not exceed 3mm. 4. When steaming, use medium heat to steam the meat until it is soft and rotten, but also keep the shape of the meat side intact. When eating, it turns into the best at the mouth. Generally, steaming for about two hours can achieve this effect. The meat tastes delicious but not greasy. Because it uses Shaoxing Huadiao wine, it has the flavor of Dongpo meat.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Yan Da Cai Qian Lian Fu Wan Zi Kou Rou