At home: a woman's barbecue(jia you a po zha rou )

At home: a woman's barbecue

Introduction:

"Zha Rou" is a traditional dish of Shaoxing. It is popular among the people that during the Jiajing period of the Ming Dynasty, the people were in dire need of livelihood because of the treacherous party and power. In Shanyin, there is Tian's ancestral hall, and Xiang has a family rule that every year when he worships his ancestors at the winter solstice, he gives each ethnic group a jin of meat. In this year, when there was a severe drought, the income from farm production was greatly reduced. Those who were on duty were unable to act according to the clan rules, so they bought a small amount of pork, cut it into small pieces, and tied the belt bone tightly with bamboo shells. After cooking, they gave it to the clansmen. Although they were very dissatisfied with the fact that they were on duty, they had a good taste. In addition, they acquiesced. After competing to emulate, because the pieces of meat are tied with Ruo shell, known as "Zha Rou". After improvement, Zha Rou has become a delicacy with bright red color, crisp and tough meat, fat but not greasy, crisp but not broken. Zha Rou is also a famous specialty of Zhujiajiao ancient town in Qingpu, Shanghai. You can see old women sitting in front of a small coal stove in front of their house, cooking and selling delicious Zha rou. In restaurants, it's a must order dish

Production steps:

Step 1: a piece of pork, soak in water for more than 2 hours (change the water several times in the middle) out of blood.

Step 2: cut the pork into pieces after controlling the water.

Step 3: seasoned wine, soy sauce, salt, salting.

Step 4: clean the fresh brown leaves and blanch them.

Step 5: wrap the streaky pork with brown leaves and tie it tightly with zongzong rope.

Step 6: bring to a boil and set.

Step 7: spread rice dumpling leaves on the casserole.

Step 8: put in the meat, add star anise, cinnamon, ginger and pepper.

Step 9: pour in the original soup, a little soy sauce, salt and sugar.

Step 10: bring to a boil, cover and simmer for several hours until the meat is crisp.

Step 11: add a little msg to the table.

Materials required:

Pork: moderate amount (or leg meat)

Fresh Zongye: appropriate amount

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Ginger: moderate

Dry pepper: right amount

Moderate: Cinnamon

Star anise: right amount

Note: it must be stewed for a long time until the meat is crisp, delicious and fragrant. This dish is bright, fragrant, smooth, fat but not greasy, crisp but not rotten. Although it is red soup, it is not turbid and clear. Peel the rice dumpling leaves, the meat is complete, but crisp enough to shake on the chopsticks. Can be used to suck straw or even toothless old lady can eat to simmer and cook in place.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jia You A Po Zha Rou