Spicy steamed buns: After warming the stomach, dispelling cold and nourishing blood in winter, a spicy and appetizing steamed bun is an indispensable traditional dish in Lianzhou people's winter dinner menu.
The ingredients of traditional spicy pork belly chicken pot are pork belly and Qingyuan chicken, and the auxiliary materials are ginger and garlic, especially without Lianzhou spicy sauce. This kind of sauce is an authentic handmade seasoning in Lianzhou. Chopped red pepper is mixed with fragrant fermented bean curd, douban and sesame oil. Activate taste buds and dissolve the fishy smell of meat, which is a perfect match with pork belly.
Before making, clean the pork belly with raw flour and mature vinegar, put it in a pot, add onion, ginger slices and cooking wine at the same time, cook it, blanch it until the pork belly becomes firm, and take it out and control the water for later use. Then put it into the pot with the fried Qingyuan chicken pieces, inject a proper amount of water and cook it with the seasoning. The key to this dish is to master the time of stewing pork belly, preferably about 20 minutes, so that the pork belly is just elastic and not too tough to chew. When tasting, it is spicy, cool, mellow, fat but not greasy, with the flavor of Hunan and Guangdong, and it is also the food memory of Lianzhou ancient city, which is unforgettable.
Pickled pork belly soup: smell the taste of home. Pickled pork belly soup is a favorite dish of Chaoshan people. The local people think that pork tripe is a beneficial ingredient to strengthen the spleen and stomach, dispel cold and warm up. For Chaoshan wanderers who have left their hometown, they can smell the taste of home with a sip of pickles and Wuhua soup.
The method of pickling pork tripe soup is not complicated. First, wash the pork belly repeatedly with salt, oil and alkali powder to remove mucus, grind the pepper particles into the pork belly, put them in a pot for about 1 hour, then take them out, rinse off the white pepper particles on the pork belly with clear water, and then cut them into strips. Finally, put the diced pickles and pork belly into the cooked soup and cook for 10 minutes, sprinkle with a little salt.
The pickled pork tripe soup is milky white, which is a bowl of nutritious diet soup and delicious for people with spleen and stomach deficiency and cold.
Peace-brewed pork belly: rich in flavor and endless in aftertaste. In Heyuan Hakka area, peaceful stuffed pork belly is a traditional Hakka dish, especially the cooked pork belly can be eaten after refrigeration, which can make diners feel the richness of taste buds.
There are many ways to brew pork belly. Some chefs fill the washed pork belly with various fillings, then tie up the entrance of pork belly with thread, cook or steam it in an iron pot, and then compact and refrigerate it. After that, take out the frozen pork belly and slice it and heat it at any time.
Some chefs blanch the washed pork belly once and draw it into triangles piece by piece, then turn the pork belly upside down and fill it with stuffing, sew the pork belly and stuffing together with toothpicks or pins, put it in a steamer or iron pan and add water, and steam it with slow fire. Steamed pork belly can be eaten directly or refrigerated for half a day. Take it out and heat it for more than 10 minutes before eating. After steaming and cold storage, the fermented pork belly is rich in flavor, which really makes diners memorable.