Jar meat is a delicacy originating from, and jar meat is a specialty of where

Jar meat is a private dish with pork belly as the main ingredient, and it is available in Shandong cuisine, Sichuan cuisine, and Hunan cuisine. The raw materials are abundant, the form is plump, fat but not greasy, the color is brown and red, the taste is thick, the fresh fragrance is delicious, the soup is thick and fragrant, the color is ruddy, and the meat is not greasy.

Basic introduction. 1.Jinan traditional snacks.

It began in the Qing Dynasty, and it is rumored that it was the Fengjilou Hotel in Jinan that created the product. The chef of the restaurant uses pork ribs with condiments and fragrant rice, puts them in a small jar with black porcelain glaze, and simmers them over a slight fire with charcoal. At the end of the Qing Dynasty, Jinan operated a famous shop for jar meat, when pushing the same Yuan Building, opened in the Guangxu period of the Qing Dynasty, in the city of Houzaimun Street, at that time enjoyed a high reputation.

Because the meat is stewed in a porcelain jar, it is called jar meat.

2."Jar meat" was originally a traditional Sichuan famous dish, rich in local flavor. It is said that this dish originated in the rural countryside of Sichuan.

Because there are many ways for farmers to live, there are more grains, more pigs, and more meat. During the planting and harvesting season, there are few busy farmers, who not only want to eat meat "tooth sacrifice", but also are afraid of cooking meat and mistaking farm work. So in the busy, with the altar instead of the pot, hurriedly put a large piece of pork into the altar, add salt and water and add some green onion and ginger seasoning, seal the mouth of the altar, simmer with the "son and mother fire" (wood ash fire), and when you go home from work, open the mouth of the altar, and the fragrance is overflowing.

This method of eating has also spread to the market.

Method: Ingredients: 500 grams of pork belly with skin, 75 grams of fried pork balls, 200 grams of eggs, 50 grams of chicken, 25 grams of ham, 50 grams of cuttlefish, 25 grams of winter bamboo shoots.

25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onions, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of fine dried bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of mash juice, 25 grams of rock sugar juice.

Production process: 1Pork, chicken, pork bones in a pot of boiling water boil for a few minutes, remove the pork, cut the pork into 7 cm square pieces, and cut the chicken into cubes.

The eggs are boiled, shelled, coated in soybean flour, fried in a lard pan until yellow, and removed. Cut the bamboo shoots into hob pieces. Cut the ham into thick strips, and wash the golden hook and cuttlefish essence after the water rises.

2.Put the pork bones in the small ceramic jar, put the pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork balls, etc. into the jar, add refined salt, soy sauce, wake up juice, rock sugar juice and gauze bags of ginger (pat broken), green onion (pat knot)) pepper (pat broken), mushroom (swelling), and mix into fresh soup, and then seal the mouth of the altar with paper (wet), simmer the bran shell of the altar for about five or six hours and then remove the sealing paper, take out the gauze bag containing ginger, green onions, and mushrooms, and put it on a plate.

Jar meat is a specialty of Jinan, Sichuan, Hunan Guiyang, and Hunan Chenzhou. China's famous jar meat includes: Hanyuan jar meat, Guiyang jar meat, Jinan jar meat, Juan Tong jar meat, Zilong County jar meat, Anyue jar meat.

Hanyuan jar meat is a special product of Hanyuan County, Sichuan Province, which is generally preserved in clay pots fired by Hanyuan soil method, and has the characteristics of "storage for one year will not deteriorate". Hanyuan jar meat is moderately salty, crispy on the outside and tender on the inside, fat but not greasy, fragrant and glutinous, delicious and fragrant, and is a delicacy loved by consumers.

Data development. Guiyang jar meat is the traditional famous dish of Guiyang, Hunan, a private dish with pork belly as the main ingredient, rich in raw materials, plump in form, fat but not greasy, brown and red in color, strong in taste, fresh and fragrant, fragrant and fragrant in soup, ruddy in color, and not greasy in meat. Legend has it that it originated from Guiyang jar meat, a Hunan specialty snack during the Three Kingdoms period.

Jinan jar meat is a traditional famous dish that began in the Qing Dynasty, which is characterized by ruddy color, thick soup and rotten meat, fat but not greasy, and fragrant taste, which is famous for this dish. Because the meat is stewed in a magnetic jar, it is called "jar meat". It is rumored that the first to create this dish was the Fengjilou Hotel in Jinan.

About 100 years ago, the chef of the restaurant used pork ribs with seasoning and spices and simmered them in a porcelain jar.

Zilong County jar meat is a traditional famous dish in Chenzhou, Hunan, which belongs to Hunan cuisine. According to legend, General Zhao Zilong, a famous general of the Three Kingdoms, planned to take Guiyang County, and during the period of garrisoning Guiyang County, he managed the army and cared for the people in a good way, and the army did not disturb the people and was supported by the people, and the people called Guiyang County Zilong County. In order to express their love for General Zhao Zilong, the local people put pork rinds and pork belly into the Fangyuan five-claw chili sauce jar, marinated for several months using traditional folk techniques, and then presented to General Zilong to send wine and rice, its taste is fragrant and spicy, and the aftertaste is long.

General Zilong was reluctant to enjoy it exclusively and gave it to the lord Liu Bei to enjoy, Liu Bei opened his appetite after eating, praised endlessly, and then gave the name "Zilong County Jar Meat".

Sichuan's traditional "jar meat" is rich in local flavor. It is said that this dish originated in the rural countryside of Sichuan. Because there are many ways for farmers to live, there are more grains, more pigs, and more meat.

During the planting and harvesting season, there are few busy farmers, who not only want to eat meat "tooth sacrifice", but also are afraid of cooking meat and mistaking farm work.

So in the busy, with the altar instead of the pot, hurriedly put a large piece of pork into the altar, add salt and water and add some green onion and ginger seasoning, seal the mouth of the altar, simmer with the "son and mother fire" (wood ash fire), and when you go home from work, open the mouth of the altar, and the fragrance is overflowing.

This method of eating has also spread to the market.

Ingredients: Ingredients: 500g of ecological black pork from Linqi soil

How to make jar meat:

1.Split: 2Code Salt:

Take 100g of salt and 50g of Hanyuan peppercorns, put them in a bowl, salt the fresh pork evenly, and then marinate for 2-3 days, this step is especially important.

The amount of salt and the uniformity of the salt directly affect the final taste and texture of the pot meat. Friends who like to eat jar meat must pay attention.

3.Oil: Put the fresh lard in the pot over low heat and cook it, and when the lard is completely oiled, use a colander to filter the lard residue in the pan.

Then put the chopped fresh pork in a pot and cook it over low heat, until the pork is light golden brown, then stop heating.

4.Cooking: When the meat in the pot is fried until golden brown, you can start the pot, use a fork to put the meat in the pot into the prepared jar, and finally seal it with the lard in the pot.

5.Packaging: Finally, after the oil in the jar is dried, the packaging is good, and the Sichuan characteristic jar meat is made, and the jar meat can be placed for a long time.

When the jar meat is fried in the pan, the time must not be too long, otherwise the taste of the jar meat itself will be lost!

The meat in the jar is dried and stored, it is already cooked food, steamed or cooked to eat, depending on everyone's eating habits!

Sichuan Hanyuan jar meat on the tip of the tongue.

1. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system, immune system, kidney and other internal organs.

2.It is rich in fats, maintains body temperature and protects internal organs, provides essential fatty acids, promotes the absorption of these fat-soluble vitamins, and increases satiety.