Steamed deer tail is similar to our usual enema, but it is not pork but pig liver that is poured into the intestine. Fresh pig liver needs to be chopped seven or eight times repeatedly, and then more than 20 kinds of materials such as sesame oil, sesame sauce and peanuts are added, and steamed in the large intestine of pigs, which looks like a deer tail, hence the name. In ancient times, especially in the Qing Dynasty, the status of Luwei was very high and it was regarded as a national dish. Together with bear's paw and humpback camel, it was included in the Eight Treasures, and of course it was also included in the Manchu-Han banquet. At this time, the deer tail is the real deer tail, which is steamed food as the name suggests. But the production process is extremely complicated.
The technology of "steaming" existed as early as the Yanhuang period. Yanhuang and Zan Tao are the best proof, and there are not a few records about steaming food in ancient books. In the eyes of Qing dynasty, steaming is the most primitive and suitable for deer tail. Yuan Mei, a famous gourmet, eats deer tail by "wrapping it in vegetable leaves and steaming it". It is best to put a pulp ear on the tail. " This dish is rich in nutrients, including vitamins A, B2, C, iron, zinc, tin and trace element selenium. Long-term consumption can improve eyesight, eliminate toxins in the body, enrich blood and enhance human immunity.
Speaking of which. Did you suddenly understand something? It turns out that the steamed deer tail is not really steamed deer tail, but pig liver is used instead, but the data show that the real deer tail was used before, and now it is replaced by another one, but when I saw the black mass, I suddenly lost my appetite to try.