Analysis:

Pearl is one of the eight treasures in ancient times, and it has been a long-standing treasure and delicacy in Gong Yan. "Palm" refers to the palm of the northeast specialty black bear. Bears have the habit of hibernating. During hibernation, they lick their palms for a living. One of the reasons why the bear's paw is rich in nutrition is that the body fluids and colloid in its palm penetrate into the palm, and its right front paw is particularly fat because of frequent licking, so it is called "Zuo You Ya Yu". Although bear's paw is a good product, it will be difficult to swallow if it is not properly processed. If you want to eat its delicious food, you need to work hard on making it. The traditional way of eating in Jilin is mostly cooked with other local products, and the cooking method is unique. It needs to be boiled for three times, stewed for three times, then simmered in the soup with seasoning, and finally served with color and thickening. Among many ways to eat, the most delicious ones are red roasted bear's paw, babao bear's paw, orchid bear's paw and "pearl in the palm", among which "pearl in the palm" is the most, and fish, ham slices and rape heart with bear's paw are as white as jade, delicious as soup, fresh and light, and worthy of being a treasure. Stewed bear paw

First, raw materials:

1. Ingredients: Give a pair of paws (one in front of the other). Scallop 15g, winter bamboo shoots 60g, dried seaweed 15g, ham 60g, clean old hen 1000g and clean duck 500g.

2. Seasoning: chicken soup, refined salt, cooking wine, sugar, monosodium glutamate, onion and ginger.

Second, the method:

1. Cut the winter bamboo shoots and ham. Wash the dried rice gently with water. The old hen and duck are chopped into large pieces, the onion is cut into sections, and the ginger is sliced.

2. Boil the paws in boiling water for about 10 minute and take them out. Boil water in the pot, add onion, ginger and cooking wine, then add bear's paw and cook for 10 minute, then take it out to remove the fishy smell of bear's paw.

3. Blanch the chickens and ducks with boiling water, wash off the blood foam, and blanch the winter bamboo shoots with clear water. Scallops are washed with sediment and injected with a small amount of chicken soup.

4. In a big casserole, put bear's paw, chicken, duck, dried rice, winter bamboo shoots, onions and ginger, pour chicken soup, boil it with high fire, and then stew it with low fire.

5. When the bear's paw is 60% to 70% rotten, remove the casserole from the fire, take out the chicken, duck, dried rice, winter bamboo shoots and onion ginger, take out the bear's paw, gently remove the bone, cut it into cubes and connect the skins below.

6. Filter the soup from the big casserole into another casserole, put it in the bear's paw, put the picked winter bamboo shoots, cooking wine, salt and sugar into it, boil it with high fire, and then stew it with low fire. Put the scallop soup and ham slices into the casserole and continue to stew until the bear's paw is completely cooked and delicious. Serve.

Reporter: Bear's paw is rich in nutrition and can be called the first of delicacies. It is sweet, salty and warm, and has the effects of invigorating qi and nourishing blood, expelling wind and removing dampness, strengthening spleen and stomach, and continuing bones and muscles. Adding materials such as hens for tonifying deficiency and qi and blood, duck meat for nourishing yin and blood for fatigue, scallops for tonifying kidney deficiency, winter bamboo shoots, ham, shrimp skin, etc. This soup has the effects of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is suitable for patients with anemia, trauma and emaciation in recovery period. Eating by healthy people can strengthen the body, prevent diseases and prolong life.

History: Bear's paw has a long history as a first-class food in China. The book Mencius Liang Wang Hui in the Spring and Autumn Period and the Warring States Period records: "Fish is what I want; Bear's paw is what I want Fish and bear's paw can't have both, but bear's paw can be used instead of fish. " Later Qin, Han, Wei, Jin, Sui, Tang, Song, Yuan, Ming and Qing dynasties, emperors and princes were all addicted to food. No wonder "the princes and ministers of Chu surrounded the king with palace armor, and the king invited him to eat bear webbed and died." Especially in the Song and Yuan Dynasties, among the "Eight Treasures", bear's paw was juxtaposed with leopard fetus, scarlet lips, dragon liver, phoenix marrow, carp tail and crispy cicada, which was a precious food for the court. Since the reign of Emperor Kangxi in the Qing Dynasty, there has been a dish of "white roasted bear's paw" at the famous "Man-Han banquet", which is delicious, crisp and smooth, and its color is as white as jade, and all eaters appreciate it. Nowadays, people describe the banquet of "Four Treasures of Longjiang" (bear's paw, flying dragon, stubborn nose and monkey head) with the words "exotic, fresh, clear and nourishing". Foreign tourists took photos of almost every dish, enjoyed themselves and applauded while eating. Bear's paw contains a lot of gum, which is difficult to cook in a short time. To this end, many chefs in history have been destroyed. It is recorded in "Wrapped Child" that in Zhou Wang, "a bear killed a person without taking care of anyone" is an example. "Zuo Zhuan" records that Jin Linggong killed her husband for "killing him without paying attention to the bear", which is another example. According to Records of the Historian, Zhao Dun, an aristocrat in the Jin Dynasty, "ate bears and dragged people". These are three cases.

It is true that the cruelty of the ruling class is self-evident, but bear's paw is hard to do.

However, in the end, chefs of past dynasties explored many ways to cook bear's paw in practice. In the book "The Secret of Eating Fairy Red" written by Wang Shizhen during the reign of Emperor Kangxi of the Qing Dynasty, there is a "method of eating bear's paw": "If it is hairy, dig a hole, put half lime in it, put the palm in it, add lime on it and water it with cold water. Wait for the hair, stop cooling, pick it up, the hair will be gone and the hair roots will come out. Wash and soak in rice for a day or two. Boil lard, then remove the oil. A needle and a thread, pork with rice. " Therefore, this dish must be depilated with lime, soaked in rice and cooked before it looks crisp and delicious.

Zhang Yu Qianshou

Raw materials:

1 fresh paw (about 1750g), 250g cooked ham, 1kg hind leg of lean pig, 1 hen, 1 apple, 150g minced fish.

Accessories:

40g of cooking wine, 2g of refined salt, ginger onion 100g, 20g of wet corn flour, 500g of clear soup, and chicken oil 15g.

Exercise:

1. Pour clear water into the pot, add bear's paw, boil it for five or six hours on low heat, take it out, tear off the hair and palm skin by hand while it is hot, then remove the fine hair with tweezers and wash it. Cut the hen's abdomen, take out the five internal organs and wash them. Cut the onion and mash the ginger. 2. Pour water into the pot, add bear's paw, add 50g of onion and 50g of ginger, cook for 5min on high fire, and take out. Pour water into the pot, add the mother meat, pork, ham, onion, ginger and bear's paw, add 20g cooking wine, and stew for two or three hours on low heat until the bear's paw can be boned and the bones of the back can be removed. 3. Season the minced fish and make it into a peach shape. After the cage is steamed, the yard is around the market. Add 150g clear soup, cooking wine and refined salt into the enlarged bear's paw bowl, cut the apple into two pieces, put it on the bear's paw, steam it in a drawer for 30 minutes, take it out, pour the soup, pick up the apple and buckle it in the middle of the big plate. 4. Pour 350g clear soup into the pot, add cooking wine and refined salt, bring to a boil with high fire, skim off the floating foam, add corn flour diluted with water to make a thick juice, and pour chicken oil on bear's paw and jade peach.