Winter delicacy "old Beijing casserole white meat"(dong ji mei shi lao bei jing sha guo bai rou )

Winter delicacy "old Beijing casserole white meat"

Introduction:

"White meat in casserole" is a traditional food in old Beijing. The best made in Beijing belongs to the time-honored "casserole restaurant" in Beijing. In fact, this dish is very simple to make, but the eating method is very particular. There are some dips on the table with the white meat in casserole. The dip is made of sesame paste, chili oil, bean curd and leek flower. According to the needs of the guests, you can also add some mashed garlic, pepper oil, rice vinegar, etc. according to the preferences of the guests. In a word, Beijing people are very particular about eating. In the past, people used to eat casserole white meat with Beijing style staple food such as Shaobing, but now they usually have more rice. They use casserole white meat as a soup dish. The practice of this "old Beijing casserole white meat" is as follows

Production steps:

Step 1: first wash the pickled cabbage, cut it into shreds, and then spread it in a casserole.

Step 2: spread a layer of foam on it.

Step 3: refrigerate the cooked white meat, and then slice it with a sharp knife.

Step 4: put the sliced white meat into the casserole.

Step 5: add scallion and ginger slices into casserole, then sprinkle a little salt, MSG and pepper.

Step 6: pour in a little Shaojiu, and then pour in the bone soup. The bone soup is no more than white meat.

Step 7: cover the pot and bring to a boil. After the casserole is brought to a boil, simmer for 10-15 minutes.

Step 8: put proper amount of sesame paste in the bowl and boil it with cold boiled water.

Step 9: then put in a teaspoon of leek flowers and stir well.

Step 10: put rotten milk and chili oil into the bowl, mix well, then dip in the ingredients.

Step 11: stew the white meat in casserole and serve it with the dip, and add some mashed garlic and rice vinegar.

Materials required:

Boiled Wuhua white meat: 180g per piece

Old Beijing sauerkraut: 150g

Dry noodles: 150g

Scallion: 20g

Ginger slices: 15g

Salt: 2G

White pepper: 1g

MSG: 2G

Shaojiu: 15g

Pig bone soup: 600ml

Leek flower: appropriate amount

Sesame paste: right amount

Rose Sufu: right amount

Chili oil: right amount

Note: characteristics of white meat in casserole; clear and white soup, smooth and soft meat, fresh but not greasy taste, rich and unique dipping materials. Warm tips: 1. Don't put salt when cooking white meat. Just put star anise, fragrant leaves, cinnamon, scallion, ginger and some water in it. Cook it for 20-30 minutes. Then take it out and cool it. Refrigerate it for three or four hours. The frozen white meat is easy to cut neatly. 2. Just fill the casserole with 60% to 70%, because you need to add bone soup. If you add too much material, it will overflow easily after boiling. 3. Dip according to personal preferences, you can also add some coriander powder, onion, garlic, rice vinegar, pepper oil and fresh soy sauce, etc. This kind of dish with strong Beijing flavor "old Beijing casserole white meat" is ready for your reference!

Production difficulty: simple

Process: casserole

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dong Ji Mei Shi Lao Bei Jing Sha Guo Bai Rou