Sliced pheasant? Chicken wire? Hehe, I'm sorry, I think too much. There is no pheasant, only silk: shredded melon, shredded lean meat and shredded fresh ginger.
Don't pout, don't roll your eyes. How does it taste? Listen to me slowly.
First of all, you are not completely wrong. Hundreds of years ago, Nantong, a water town, was a godsend food with dense beaches and flocks of pheasants among large reeds. Playing a few games to pay homage to the "five zang-organs temple", the ancients were much more convenient and casual than today. A large family can never get tired of eating delicious food, but they are tired of eating and have no appetite. The master and son have nothing to do, so they work hard at eating and play with recipes in various ways. No, one day, the pheasant made shredded pork with shredded white gourd and shredded ginger, and found that the "adults" who were tired of eating delicacies had a great appetite, so the news spread and the recipes spread all over. Because the price of ingredients is simple and close to the people, the people also like it and become the annual dish of every household.
However, with the increase of population and the reclamation of beaches, a large area of reeds has been eradicated, and pheasants have nowhere to live and disappear. The pheasant is gone, and the pheasant still needs to be eaten. People who are good at innovation use shredded pork instead of shredded chicken, feeling that the taste will not be too much. The practice has been passed down to this day, and the name of the dish has been used to this day.
There is also a saying that "chicken" should be "horseshoe crab", which refers to shredded ginger, garlic and leek, and is extended to "finely chopped". In Qihai dialect, "pickles" are called "wild horseshoe crabs". It seems so, but the hand-pulled pheasant is a Nantong dish, and the "pickles" in Nantong dialect are pronounced as "aviation dishes", so this explanation is not recognized by Nantong people.
Anyway, let's talk about how the hand-torn pheasant became the "sweeping monk" in food.
First of all, the ingredients, good taste must be selected ingredients, good ingredients are really good.
Bagged melons must be sweet bagged melons pickled that year. In the dog days and hot summer days, choose a good local horn melon in Nantong-a melon with white veins standing out, more than a foot long and thick arms. Picking on the same day, pickling on the same day, practical in that year. Choose a sharp shiny white knife, split the melon in two, wipe off the melon seeds, slice them obliquely, and then shred them. Wash it and soak it. Soaking time depends on experience. When the salt is moderate, scoop up, drain and squeeze it out.
Choose fresh and good tenderloin, preferably prune strips, slice and shred. Friendly reminder, don't be lazy to shred with a pulverizer. The shredded pork cut by the machine is thin and chewy, and the taste is too bad.
Choose big tender ginger, which is slightly spicy but not spicy, crisp and tender, and shred it with the same knife method for later use.
Pour the oil over the fire, fry the shredded pork first, add cooking wine, remove the fishy smell from onion and ginger, and color the soy sauce. This tender shredded pork can be cooked quickly without pre-sizing, and can also be taken out to wash the pot.
Remind that the pan should be cleaned and don't give up the oil in the pan, otherwise the fried pheasant shreds will not look refreshing.
Pour the oil again and stir-fry the shredded ginger. When the shredded ginger becomes soft, pour in the shredded wax gourd and shredded pork. The fire rises, the three lines converge, and the golden wind meets the dew, winning countless people. Shovel handle flying, hot fragrance filled. Sprinkle with onions and serve in two or three minutes.
The shredded pheasant out of the pot is ginger, melon golden yellow and pork red. The whole dish is bright and attractive in color. Take a bite, it is moderately sweet and salty, cool but not greasy, and it is more brittle after cooling.
By the way, the proportion of three silk is generally one and a half times that of melon silk. 1.5: 1: 1. Of course, you can put more shredded pork if you like, and less if you don't like it. It's up to you.
In the past, when I was poor, I would only fry pheasant shreds during the New Year, otherwise it would lose its flavor. But frying shredded pheasant looks simple, and it is not easy to fry it. After all, even a simple dish needs a good one. Therefore, usually relatives and friends will stir-fry a big pot with the one with good hands, and other families will also enjoy one of its ingredients. Now that the conditions are good, you can eat it at any time when it is cold. Warm weather is not good, and it is easy to deteriorate. If you put it in the refrigerator, the taste will be different, and the dishes in season have to be eaten in season.
It's cold and I'm tired. I go home with a bowl of white rice porridge, a pot of shredded pheasant, take a hot bath and sleep until dawn. Especially when you are sick and have a bad appetite, or when you are tired of eating big fish and meat, take a bite of shredded pheasant. Hey, the taste buds on the tip of your tongue wake up instantly, which stimulates all the digestive glands from your mouth to your stomach to come out immediately, making your appetite wide open and full of energy. What kind of food can take effect so quickly at once and is suitable for all ages? Of course, it is the humble sweeping monk-Luo Si that I created in Nantong.
? When can you go back to your old age?
? Tonight, the purple post on the moon shines on the silk.
? Tabailou bearded Xu Jun's Sliced Pheasant
In this way, under the wonderful combination of Nantong people, the ordinary "San Si" has become the sweeping monk of the food industry and the unique lovesickness of Nantong people.