How to make sour rotten meat 20, how to make sour rotten meat

Is it "sour meat"? Or "sour rotten meat"? On the streets of central Gansu Province, such as **, Jingyuan, Lanzhou, and Yuzhong, you can see restaurants with "sour rotten meat" signboards from time to time.

When people eat this dish, they often discuss: "sour lan meat", which word is it?

First of all, what is "sour pork"? It is to put the pork in a pot to cook or basically cook, take it out and cut it into slices, then put sauerkraut in a clean pot and add a certain amount of vinegar, and then put the large meat that has been cut into slices into the pot, add various seasonings, and cook for a few minutes before eating. In addition to pork, other meats are also fine, and vermicelli can also be added.

The resulting meat is fatty but not greasy, and the taste is sour and delicious. Nowadays, the most typical "sour pork" is actually "pork stewed sauerkraut vermicelli with vinegar".

What do you say about lan? In the past, vegetable oil or animal oil was relatively small, and people always had to add some water to "stew" in order to prevent sticking to the pan when cooking. Therefore, some people call the process of "stewing" "lan" or "lan", and some old people even called the process of stir-frying "lan" in the past, and called "stir-frying a dish" "lan-a dish".

It can be seen that lan is a verb and not an adjective here.

In addition, judging from the pronunciation of "sour lan meat", the tone of lan here is Yangping, specifically, the Tiaocheng dialect is 53 flats, the Lanzhou dialect is 31 flats, and Mandarin is 35 sharps; The tone of the adjective "rotten" is to go to the sound, the Tiaocheng dialect is 13 sharps, the Lanzhou dialect is 24 sharps, and the Mandarin is 51 flats.

It can be seen that whether it is the original meaning of lan in "sour lan meat" or the tone of lan, it is not the word "rotten" of adjectives. "Rotten meat" here can only be understood as rotten meat (and some people ridicule it as rotten meat).

So, which LAN character is in line with the original meaning of "sour LAN meat"? Flipping through the dictionary and checking the meaning of the word, it is more accurate to "sour meat". (Zeng Zhenquan.)

The sour rotten meat is the correct home-cooked method, and it is really enjoyable with a bowl of white skin noodles, which is worthy of being a delicacy on the tip of the tongue.

Sour rotten meat: Uses large meat as raw material. First, select the best and fresh meat, put it in a pot of boiling water and boil it, then remove it and cut it into thin pieces, and then pour a certain amount of aged vinegar into another pot, and then pour in the large meat that has been cut into fine pieces, and then add various condiments and mix well.

You can also add vermicelli, sauerkraut, etc. After cooking for two or three minutes, it is ready to serve. Its meat is fat but not greasy, and the taste is sour and spicy.

It is one of the home-cooked dishes in the central region of Gansu.

Ingredients: 300 grams of tomatoes, 150 grams of lean meat.

Seasoning: 100 grams of fresh shiitake mushrooms, 150 grams of baby cabbage, appropriate amount of oil, 1 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of oyster sauce, 35 grams of green onion and ginger water, 10 grams of pickled pepper, 10 grams of garlic, 1 teaspoon cornstarch.

Steps: 1. Wash the baby cabbage and cut it into large pieces, cut the fresh mushrooms into strips, divide the tomatoes into two parts, one cut into slices, and one cut into dices for later use.

2. Slice the lean meat, add green onion and ginger water little by little, so that the meat slices absorb enough water.

3. Add salt, sugar and starch and mix well, then add a little cooking oil to wrap the meat slices.

4. Remove from the pot, stir-fry the minced garlic and stir-fry the tomatoes to bring out the juice.

5. Brew boiling water or broth, add a little pickled pepper to enhance the flavor, and add an appropriate amount of salt, sugar, oyster sauce and other seasonings.

6. After boiling in the pot, put the tomatoes, baby cabbage, and fresh shiitake mushrooms into the pot, cook until ripe, remove them, and put them in a bowl.

7. Leave the soup base with dust, turn off the low heat, and slowly put the meat slices in.

8. Slowly cook the meat slices in the pot over the smallest heat, and then serve.

9. Finished products. <>

Sour rotten meat: Its meat is fat but not greasy, and the taste is sour and spicy. It is one of the home-cooked tomato fingers in the first district of central Gansu. Preparation of sour rotten meat:

1. Use large meat as raw material.

2. Choose the best and fresh meat, put it in a pot of boiling water and cook it, then remove it and cut it into thin pieces.

3. Then, pour a certain amount of aged vinegar into another pot, and then pour in the large meat that has been cut into thin pieces.

4. Then add the vibrillation liquid into various condiments and mix well.

5. You can also add vermicelli, sauerkraut, etc. After cooking for two or three minutes, it is ready to serve.

1. Ingredients: 1500 grams of pork belly, 2 shallots, 2 pieces of ginger, 3 garlic, 30 grams of salt, 15 ml of cooking wine, 500 grams of rice, 2 star anise, 10 grams of Sichuan pepper, 3 bay leaves, 3 grams of cumin.

2. First wash the pork belly and cut it into slices, then cut the ginger and garlic into foam and put it into the pork belly, add salt, cooking wine, and green onion knots to grasp it evenly and put it into the marinade for 30 minutes.

3. Turn on low heat, add rice, star anise, Sichuan pepper, bay leaves, cumin and stir-fry until the rice turns slightly yellow, and then beat it into powder through a flour beater.

4. Prepare a sealed jar, pour the marinated pork belly into the powder, and then evenly coat the pork belly with rice noodles. Then put the pork belly wrapped in rice noodles into an airtight jar one by one, seal it and let it go for 7 days to enjoy, and then the sour fried meat will be good.

Ingredients: Pork (fat) 750g.

Excipients: 25 grams of green garlic.

Seasoning: 15 grams of chili pepper (red, sharp, dry) 50 grams of peanut oil Appropriate amount of each.

The practice of sour meat in Xiangxi:

1.Scrape and wash the fatty pork after branding, strain the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams;

2.marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder for 5 hours;

3.Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork;

4.Mix all the seasonings with the pork and put them in a sealed jar and marinate for 15 days to become sour meat;

5.Place the corn flour chop adhered to the sour meat in a porcelain dish;

6.Sour meat cut into slices 5 cm long, 3 cm wide and cm thick;

7.Finely chop the dried red peppers;

8.Cut the garlic into 3 cm pieces;

9.Put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes;

10.When the sour meat oozes oil, use a hand spoon to the side of the pot, fry the corn flour until yellow, and then merge with the sour meat;

11.Then pour in 200ml of clear meat broth, simmer for 2 minutes, wait for the soup to dry slightly, add green garlic and fry a few times, and put it on a plate.

1. Slaughter or purchase fresh meat, preferably pig's head meat, remove the bones, put the skin on the charcoal fire together, burn the skin, scrape off the scorched black dirt with a knife, the purpose is to remove sweat and dirt, do not scrape with water, the skin of the meat is golden after scraping, and then cut into thin slices and put it in a basin. Then pour the salt, Sichuan peppercorns, fire nitrate, and crispy glutinous rice (or corn) prepared in advance into the basin containing the meat slices in proportion and stir well. The general ratio is 8 yuan of salt, 5 yuan of peppercorns, 2 yuan of fire nitrate, and 2 taels of glutinous rice per catty of fresh pork in the city.

Second, the washed jar is upside down, the mouth of the altar is downward, burn the smoke altar with glutinous straw for 2 to 3 minutes, so that the smoke in the altar is burning, and then put the jar right, when the smoke is overflowing from the altar, timely stuff the prepared pork into the altar, and then press the altar meat and pork with your hands, and then blow a red-hot charcoal fire (large and small) red, put it in the jar on the pressed pork surface, and cover the altar lid at the same time, and put the altar water seal, place it in a cool and dry place and pay attention to keep the altar water sufficient, When it is ripe (usually 10 days in summer and 2 weeks in winter), it can be eaten in an open jar.

3. Precautions:

1) When loading the altar, it is not advisable to stuff the meat too much, and leave a certain amount of space, generally pressing the meat surface 2 to 3 inches away from the mouth of the altar;

2) During the period of pickling and immaturity, the altar shall not be opened and sealed, otherwise the air will enter the altar and make the cured meat mildew;

3) After taking the seal and eating, the altar should be covered in time, keep the pan water, so that it is often in a sealed state, and the maximum storage time of pork in the altar after the lid is generally opened is about 3 months.

Characteristics of Xiangxi sour pork:

This dish is yellow and spicy, slightly sour, fat but not greasy. Thick juice and thick thickness, unique flavor.

Teach you how to make Xiangxi sour meat, how to make Xiangxi sour meat delicious.

1.Scrape and wash the fatty pork after branding, strain the water and cut it into 7

cm long, 15

centimeter-wide chunks, each weighing 100 grams;

2.Marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder5

Hour; 3.Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork;

4.Mix all the seasonings with the pork and put them in a sealed jar and marinate for 15 days to become sour meat;

5.Place the corn flour chop adhered to the sour meat in a porcelain dish;

6.Sour meat cut into 5

cm long, 3 cm wide

centimeter-thick sheets;

7.Finely chop the dried red peppers;

8.Cut the green garlic into 3 pieces

centimeter-long segments;

9.Put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes; 10.

When the sour meat oozes oil, use a hand spoon to the side of the pot, fry the corn flour until yellow, and then merge with the sour meat;

11.Then pour in 200ml of broth and simmer for 2

minutes, wait for the soup to dry slightly, add the green garlic and stir-fry a few times, and put it on a plate.

Tips for making sour meat in Xiangxi:

1.When stir-frying meat, keep turning the spoon and turning the pan. One is to prevent the pot, and the other is to prevent uneven coloring;

2.Do not have too much oil in fried corn foundation, if there is too much oil, you can pour it out;

1. Prepare the ingredients, clean and slice the pork belly, put it in a basin, add green pepper noodles, soybean noodles, cornmeal, eggs and salt.

2. After all the seasonings are put in, stir well with chopsticks, then find a jar with good sealing, and put the stirred pork belly into it.

3. Find some palm bucket yard laughing leaves, put them into the mouth of the altar, cover the lid, and then put the jar upside down and put it on the mold, and fill the lid with water to isolate the air.

4. In this way, the jar can be eaten after being placed in a cool place for a week (the best time is after one month of storage).

5. When the pork belly is taken out and eaten, it needs to be steamed in the pot for 20 minutes before eating, so that a delicious Chongqing sour meat is ready.