How do you make steamed thousand zhang pork? How do you make steamed thousand zhang pork? What is th

Steamed Chizhang pork is of course a dish made with pork belly and pickled vegetables as the main ingredients.

It is not known when Qianzhang meat originated, Hubei where Yizhou Jun is located. It is also a dish of 1,000 pieces of meat, which is basically similar in practice, based on the "salty and fresh" taste, and pays attention to tenderness, softness, smoothness and coolness.

To make thousands of pieces of meat, choose a large piece of pork belly with skin, at least seven or eight centimeters wide, put the pork belly in boiling water, add ginger and shallots, cooking wine, and a little salt and cook until seven or eight layers are cooked, take out and let it cool slightly, and evenly smear a layer of honey on the surface of the meat.

Put an appropriate amount of oil on the pot on the fire, and when the five layers of oil are hot, the pork belly smeared with honey will become popular in the pot, the key is the control of fire, because the honey is more fire-grabbing, and if you don't pay attention to the high oil temperature, it will make the meat surface black.

After the whole piece of meat is evenly colored, take it out and let it cool, cut it into large slices, and spread it neatly at the bottom of the bowl. Salted roasted white is smeared with soy sauce or sugar coloring, but I think the coloring effect is not as bright as smearing honey red, and the maltose coloring effect should also be good, I haven't tried it yet, and I will try how the maltose coloring effect will be in the future.

Just like Sichuan salted roasted white is made with sprouts as a base, steamed with tempeh and pickled peppers; The coastal button meat is represented by plum cabbage button meat, which is steamed with plum vegetables as the base; Yunnan Qianzhang meat is made by steaming dried sauerkraut.

Senzhang meat base is made of dried sauerkraut, which we call dry pickles.

Dry pickles are most famous for those produced in Tengchong. Take an appropriate amount of dry pickles to soak and clean them with water, squeeze out the excess water, heat the oil on the pot, fry the dry pickles for a while, add sugar, soy sauce, salt to mix and taste, and add a small amount of water to boil after setting the taste. When the water is dry, spread the fried dry pickles on the meat, and steam them on high heat for about 40 minutes, and the meat is ready.

Dry pickled vegetables are sweet and sour, especially can absorb the fat of pork belly, and sour can overcome the fishy meat, thousands of pieces of meat look a lot of fat is a bit scary, in fact, the entrance is slag, not greasy.

In fact, what is even more fascinating is the dry pickled vegetables in the thousand pieces of meat, and the juice that seeps out of the bottom of the thousand pieces of meat is particularly delicious.

Chop the pickled vegetables finely, mix with refined salt, brown sugar (minced) and minced ginger. Fry the pork belly, slice it and put it in a bowl. Stack pickles (grains); Add soy sauce and cooking wine; Steamed in basket and ready.

First of all, chop the pickled vegetables finely, mix with salt, brown sugar, and minced ginger; Then slice the fried pork belly and put it in a bowl; Put sour pickles in a bowl, add soy sauce and cooking wine, and steam them in the basket.

Finely chop the pickles, then add the brown sugar, salt, and minced ginger. Fry the pork belly and slice it in a bowl. Put pickled cabbage cubes under the pork belly, pour in cooking wine, soy sauce, and finally steam in the pot.

Senjo meat is made from pork belly as the main ingredient. Hubei traditional dishes are also one of the "three bowls" of the traditional banquet in Jiangling, Hubei. Condiments:

100 grams of sesame oil (50 grams of consumption), half of red beans, 150 grams of golden sauce (fried in brown sugar), 1 gram of salt, 5 grams of green onions, 25 grams of soy sauce, green onions, 6 slices of Sichuan pepper, 75 grams of black beans, 25 grams of ginger.

<> put the pork belly in a pot, add water, and cook over high heat for half an hour. Remove the pork rind and coat evenly with the golden juice. Put the pan on high heat, add the sesame oil until it is 50% hot, put the meat coated with the golden sauce in the pan while it is hot, fry until golden brown, remove and cool, and cut into 80 long slices of meat (the thinner, the better).

Take a large bowl and add the chili, onion, ginger slices at the bottom, and neatly place the meat slices in the bowl. Then the soy sauce and rotten milk are poured over the meat, black beans and salt are added, steamed over high heat for 4 hours, and then removed to cool. When eating, steam thoroughly in the cage again, take out the buckle and put it on a plate, take out the pepper, shallots, ginger slices, and sprinkle with chopped green onions.

The basis of a thousand pieces of meat is dried pickles, which we call dried pickles. The most famous dried kimchi is the kimchi produced by Tengchong, but there are very few on the market now**. Soak the dried pickles in water and wash them, squeeze out the excess water, heat the pan with hot oil, dry fry the pickles for a while, add sugar, soy sauce and salt to make them consistent in color and taste, add a small amount of water to cook when the taste is good.

Once the water is dry, spread the deep-fried dried kimchi on top of the meat and steam over high heat for about 40 minutes. A thousand pieces of meat are ready.

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First, make the sour pickles into fine cubes, add ginger, brown sugar and salt, stir well, slice the pork belly after frying, and put the sauerkraut and pork belly on the steamer to steam; You can choose to use dry pickled vegetables, which will make the steamed pork more delicious.

You need to chop the sauerkraut, then add salt to it, add minced ginger, fill the fried pork belly, and then put the sauerkraut in, add some cooking wine and soy sauce to steam.

First of all, chop the pickles and mix them with seasonings, fry the pork belly, slice them and put them in a bowl, immediately put the pickles on them, add soy sauce and cooking wine to steam them; I think it's very good to finish it mainly with pork belly and pickles.