Rotten meat is an authentic traditional dish with Lanzhou flavor, and the fragrance of meat and fermented bean curd lingers on the tip of the tongue. It is one of the hard dishes that can best reflect the taste of Lanzhou. Whether it's New Year's Eve or entertaining friends and relatives, there is bound to be bad meat. Because it is made of pork belly and fermented bean curd (Lanzhou people call it rotten tofu), it has this name. Because rotten meat is fat but not greasy, it melts in the mouth, also known as "rotten bite", so it is also deeply loved by the elderly. Bad meat is bright red in color, full of joy, smelly, delicious and appetizing. If served with freshly baked lotus leaf cake, the taste is simply a must!
According to legend, Lanzhou people began to eat bad meat in the Ming Dynasty. King Su Ming and his family came to Lanzhou from Jiangsu. Jiangsu people like to eat steamed meat with wine during the Spring Festival, but there is no rice around Lanzhou, so there is no wine naturally. So in order to enjoy the taste of my hometown, and more importantly, to express my yearning for my hometown in the south during the Spring Festival, I made steamed meat with Lanzhou wine based on local materials. The rotten meat in Lanzhou has been improved and developed by later generations, forming a unique Lanzhou style, which comes from Jiangnan and Shaanxi with different tastes and similar practices. Because the production is relatively simple, it enters the homes of ordinary people and becomes one of Lanzhou people's favorite meat dishes.
According to legend, in 1953, Peng went to Lanzhou on business. He was very happy after eating the rotten meat in the rotten bite, and left a pair of Mo Bao for the store. "Chen Laosan chews delicious Lanzhou City" is still treasured by the store. This is also a story that adds color to Lanzhou rotten meat.
The practice of bad meat in Lanzhou
1. Put pork belly in a pot, add onion, ginger, spices and a spoonful of salt, and cook the meat until it is medium-cooked;
2. After cooking, take it out to dry for a while and put it in a place that is not hot;
3. Cut the meat into appropriate cubes and then cut into large pieces;
4. Crush the red fermented bean curd with a spoon, press it as delicately as possible, not small pieces, then pour in the fermented bean curd soup and mix well into a paste, and add a little cooking wine (yellow wine is preferred);
5. Wrap the meat slices in the prepared sufu paste;
6. Put it neatly in a bowl, put it away and put 2 spoonfuls of prepared sufu paste;
7. Steam the meat in a pressure cooker for 35-40 minutes, and steam it in an ordinary cooker for more than 1 hour;
8. After steaming, buckle the plate on the bowl, then turn it over, pick up the bowl, and decorate the edge of the plate to eat.