Jun 'an steamed pig is called "noble" in several famous dishes in Shunde. Recently, in the documentary "China on the Tip of the Tongue" broadcast by CCTV, Ouyang Guangye, a local village banquet chef in Jun 'an, introduced the production process of steamed pigs in Jun 'an in just a few minutes, which immediately made him an instant hit on the Internet. Ouyang Guangye believes that Jun 'an steamed pig, a famous dish, came out of Shunde in recent years. As the birthplace of this kind of food, it is suggested that everyone start this golden signboard to attract diners at home and abroad. Ouyang Guangye, 4 1 year-old, is a local village banquet chef in Jun 'an. According to his memory, the most difficult thing to learn to steam pigs is not the temperature and skills, but killing pigs. "I didn't have much strength at the time. I am very scared to kill a 50-pound pig. " It was not until he was 26 that he began to cook steamed pigs. When you come to the restaurant on the street of Shunde, you can taste authentic double skin milk, Lunjiao cake and Chencun powder. Jun' an steamed pig is hard for people in the town streets to taste. The ingredient of this dish is a whole pig of about 50 kilograms. It takes six hours to marinate alone, which is more expensive. The biggest feature of Jun 'an steamed pig is to steam the whole pig at once, instead of cooking different parts of pork separately like other dishes. Therefore, only at the local weddings and funerals in Jun 'an can we have a chance to eat this famous dish.

Take large pieces of fresh pork, first smear the whole body with Qu liquor to remove the fishy smell of the pig, and then pickle it with spiced powder, ginger powder, Siraitia grosvenorii and refined salt. In order to taste it, the pickling time is as long as 6 hours. Steaming pigs requires fierce fire. Ouyang Guangye still chooses the brick stove and keeps adding firewood to the fire. When the stainless steel steamer spews white smoke, he will lift the steamer and stick a steel needle into the pork. "It will be more refreshing and not greasy to let the lard under the pigskin flow out." After putting the pork all over the floor, he scooped up ice water and drenched the steamed pig. The extreme mixing of hot and cold makes pork tighten rapidly. At this time, he put it back on the furnace and steamed it for 15 to 20 minutes, which was a complete success. The pork steamed from the oven is full of fragrance. When the blades touch, pork should be separated. Ouyang Guangye sprinkled a handful of sesame seeds and mixed well, then served.

Jun 'an Steamed Pig [2]

Practice at home: Improve the practice of China on the Tip of the Tongue by Ouyang Guangye-buy a piece of fresh pork, wash it, cut it into half-flavored pieces, marinate it with Daqu liquor, spiced powder, sugar salt and sesame seeds for 3 hours, put it in a steamer, put it on the fire, boil water, smear it with Daqu liquor for 35 minutes, take it out, and prick the pigskin with a toothpick to make excess oil.

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