[Hui cuisine] - Hui cuisine, No.1, pickled meat(hui cai hui cai zhong xia fan cai xian cai shao rou )

[Hui cuisine] - Hui cuisine, No.1, pickled meat

Introduction:

"Hui Cuisine: in my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, high heat, love of braised, stewed, fried, stuffy and so on. There are few steamed or clear dishes. For example, it's a treat at home. After eating, it seems that the rest of the dishes are very white, very clear and light. Stir frying, steaming and stewing are not so popular. For a long time, local people have been used to accepting the unique "heavy taste" of Hui cuisine. Sauerkraut, pickles: detoxification detumescence, appetizer Xiaoshi, wenzhongliqi. Clear eyes and clear diaphragm. Indications: sore carbuncle swelling pain, chest septum full of stuffy, cough, phlegm, deafness, gingival swelling, constipation and other diseases. Taste: sour, salty and easy to preserve. Sauerkraut is called pickle in Anhui Province. Because it's delicious and everyone loves to eat it, it's well known that pickle is sent by express delivery from her hometown in Anhui Province, because all the products in Shanghai are dyed with industrial magenta. It's not delicious. You can't eat it. The pickles in this restaurant are all handmade and home-made, so they taste the best. "

Production steps:

Materials required:

Pork: 4 liang

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Red pepper: right amount

Sugar: 1 / 4 spoon

Salt: 1 / 4 spoon

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Hui Cai Hui Cai Zhong Xia Fan Cai Xian Cai Shao Rou