The classic taste of Southern Shaanxi, ten thousand kinds of taste in one pot(shan nan jing dian wei dao wan zhong zi wei hui yu yi pen zi yang zheng pen zi )

The classic taste of Southern Shaanxi, ten thousand kinds of taste in one pot

Introduction:

"Ziyang steamed pot" originated in Hanwang Town, Ziyang County. First, it was a gathering dish for boatmen on Hanjiang River to have a rest and get together. Later, it developed into a final dish for reunion dinner on New Year's Eve. Steaming basin is a valuable dish in Ziyang. It's seldom eaten at ordinary times. It's only necessary for the reunion dinner on the eve of new year's Eve. It's a big dish to celebrate the harvest of the old year, wish the whole family happiness and prosperity in the new year. This dish is only available at banquets when rich people entertain distinguished guests and organize weddings and funerals. Close relatives and friends go out for a long time, return to meet the wind, or go on a long journey, also make this dish. The steaming pot reflects the host's hospitality and kindness. The pot is big, the chicken is complete, the pig's feet are thick, the dumplings are fragrant, the vegetables are abundant, the soup is delicious and mellow. "

Production steps:

Step 1: mince half a catty of pork, finely chop onion and ginger into pieces and place them on the stuffing.

Step 2: according to your own taste, add five spice powder, pepper, a little soy sauce, salt and MSG. Mix well and add flavor in advance.

Step 3: pour the starch into a bowl to set the egg. Mix the eggs well and beat them apart.

Step 4: when the pot is 50% hot, wipe the bottom of the pot with kitchen paper dipped in cooking oil. Remember not to use too much oil. Scoop up a spoonful of egg liquid, pour it in the middle of the bottom of the pot, and wipe the egg liquid evenly with a spoon.

Step 5: put the right amount of meat stuffing on the flat egg skin, and place it slightly up 1 / 2.

Step 6: when the egg skin is not completely solidified, take off one side of the egg skin and wrap it to the other side, cover the meat, and then press the edge of the egg skin together with a spoon.

Step 7: a complete and lovely dumpling is ready.

Step 8: so repeatedly, 4 eggs can basically make 20 small dumplings.

Step 9: cut scallion into sections and ginger into slices. Take a big pot, put the whole chicken into the pot, put onion and ginger into the belly of the chicken, put the rest of onion and ginger on the chicken, pour in 2 tbsp cooking wine and marinate for 10 minutes.

Step 10: put the pig's feet in the cold water and fly into the water. It can remove blood stains, eliminate and reduce odor.

Step 11: burn the remaining pig hair between pig feet and toes with open fire.

Step 12: clean the pig's feet completely.

Step 13: take a piece of clean gauze and wrap all the dry spices tightly.

Step 14: prepare a large pot, put the spice bag on the bottom of the pot, and then put the whole chicken in the middle. Then place the pig's feet around the chicken.

Step 15: pour a small bowl of water. If you feel that the salted chicken is not salty enough, you can sprinkle some more salt at this time. Don't fill the water too much, because there are vegetables in the back. Steam will also turn into soup.

Step 16: put enough cold water into the pot, bring to a boil, and put the steaming basin into it.

Step 17: cover the pot, steam for 30 minutes, then turn to low heat, steam for 2 hours.

Step 18: vegetables are ready in the meantime. Peel lotus, carrot, white radish, asparagus and yam and cut them into hob pieces.

Step 19: continue to lower the heat for one hour. During this time, open the lid and check the water in the pot. Don't dry it, add it appropriately. When the whole chicken and pig's feet are basically cooked (you can prick them with chopsticks), you can put all the vegetables into the steaming basin.

Step 20: order the dumplings.

Step 21: cover the lid and press the lid with a heavy object to prevent steam from escaping.

Step 22: the gorgeous Ziyang steaming basin will be completed in 30 minutes.

Step 23: in a copper pot, the freshness of chicken, the tenderness and smoothness of pig's hoof, and the crispness and sweetness of red and white radish, the lovely dumplings are embellished with the unique classic flavor of Southern Shaanxi, and all kinds of flavors come together in one pot.

Step 24: [Ziyang steamed pot] is the first batch of representative works listed as intangible cultural heritage in Ankang, Shaanxi Province.

Materials required:

Whole chicken: one

Pig's feet: two

Eggs: four

Minced pork: half a Jin

Lotus root: one

Carrot: one

Green shoots: one

Iron Yam: two

Green onion: one

Garlic: 5 petals

Lao Jiang: one

Star anise: two

Cinnamon: one piece

Angelica dahurica: 3 tablets

Tsaoko: 2

Chinese prickly ash: 10

Dried chili peel: 5

Cooking wine: 2 tablespoons

Note: About Ziyang steaming basin, Ziyang steaming basin is quite exquisite. The raw materials must be whole chicken (native chicken), pig's feet, lotus root, red and white radish, yellow flower, fungus, mushroom, egg dumpling, water hairy cuttlefish and other dried vegetables. The seasoning oil includes anise, grass fruit, cinnamon peel, Chinese prickly ash, dried pepper, salt, etc., which are served in a basin and steamed in a large pot over the fire. The raw materials and seasoning oil are as follows The feeding time should not be less than 4 hours. This dish is original, mellow and delicious. Ziyang steaming basin is a traditional dish of Ziyang, which is not suitable for ordinary regions because of the waste of materials, long time, complicated procedures and exquisite workmanship 1. Ziyang steaming basin is very particular in materials. Chickens should be local chickens, and other vegetables and spices should be local products. 2. Ziyang steamed Bonzi soup is delicious in meat, color and flavor. 3. Ziyang steaming basin is the most local dish. 4. Egg dumpling is the egg into a bowl, stir well with chopsticks, and then with a large iron spoon, in the stove above hot, spread lard, in the spoon scoop such as eggs, make dumpling skin, half cooked, wrapped in the prepared fresh meat. Dumplings can be made into "Yuanbao" type, implying "four seasons get rich". "Goldfish" type, meaning "more than a year.". 5. At the beginning of steaming, we should use "armed fire", with strong firepower, high heat efficiency and easy to get gas. After the gas is added to the pot, it can be changed to "slow fire", which is warm and durable, and easy to taste. "Slow fire" steaming is the most time-consuming and laborious process in the whole process, and it is also the key to success. Generally, it takes about six to eight hours for "slow fire" steaming. During this period, first of all, the fire can not be cut off, and the bottom water should be kept dry. Generally, the completion of this process is on the 29th night of the twelfth lunar month, Put out the fire. In the morning, add the gas on the fire again. Half an hour before serving, put the egg dumplings into the pot. After the pot is out, sprinkle the chopped scallion and garlic on the noodles. Thank you for sharing~

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Shan Nan Jing Dian Wei Dao Wan Zhong Zi Wei Hui Yu Yi Pen Zi Yang Zheng Pen Zi