There is a dish called "Su Zao rou" in the Qing court. Aisingiorro? Pu Jie's wife, Hao Zhu's "Eating at the Palace", introduced that in the forty-five years of Qianlong (1780), the emperor visited the south and stayed at Chen Yuanlong's home in An Lan Garden, Yangzhou.
The dishes cooked by Zhang Dongguan, the chef of the Chen family, were very popular with Qianlong. Later, Zhang Dongguan entered the palace with Qianlong, knowing that Qianlong loved thick things, he cooked a meat dish with pork belly and nine spices such as clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon.
These nine spices are prepared in different quantities according to the different solar terms in spring, summer, autumn and winter. Because Zhang Dongguan is from Suzhou, the broth cooked with this kind of spices is called "Su Zao Tang" and its meat is called "Su Zao Meat". Later, it was introduced to the people, and it was cooked with fire baked with flour, which became a popular flavor snack.
Vendors who cooked and sold "Su Zao Meat" set up a stall outside Donghuamen in the morning to make breakfast for officials who entered the Shengping Department. After the Republic of China, restaurants in Shichahai area and Jingquanju in Dongan market were the most famous for selling "Su-made meat".
There is a poem of "Su Zao rou" in "Miscellaneous Poems on Yan Dou Snacks": "Su Zao Fei Xian is full of ambition and greed, and the meat is embedded in the soup. "Even if the gluttons call themselves bored, a cup of ointment is full of clothes." And the note said: "Su meat makers use long strips of fat, and the sauce is very rotten, and its taste is very thick. They burn it in the same pot, and buyers often eat it with meat embedded in the fire."
So how did "Su Zao Meat" evolve into a pot-stewed fire? Chen Zhaoen, the founder of Xiaochangchen, was selling "Suzhou-made meat" at that time. In the old society, the "Suzhou-made pork" cooked with pork belly was too expensive for ordinary people to eat, so he replaced pork belly with cheap pork head and added cheaper pigs to cook it in water. I didn't expect to hit it right, and I created a delicious food handed down from generation to generation out of control.
Main materials: pig intestines and pig lungs.
Ingredients: salt, yellow wine, vinegar, star anise, cinnamon bark, pepper, ginger, fragrant leaves, soy sauce, flour, crystal sugar,
Production step
1, pig intestines should be washed repeatedly with salt, yellow wine and vinegar, and the inner and outer walls should be cleaned, and the washing effect will be better with warm boiled water.
2, put water in the pot, put the pork intestines into the boiling water (cold water in the pot yo ~)
3, another pot, add boiling water, star anise, cinnamon bark, pepper, ginger, onion, fragrant leaves, yellow wine, dried tangerine peel, soy sauce, soy sauce, dried Chili to boil, and marinate sausage with low fire.
4. Knead the flour with water and wake up for a while.
5, will wake up good knead smooth, divided into small flour, knead round.
6. Roll the round flour agent into round pieces.
7. Grease the pan with a little oil and cook the cake (we greased the first pot and never greased it again).
8. Cut the marinated pork intestines into small pieces.
9, put a little oil in the pot, stir-fry Pixian watercress, return the marinated soup to the pot, boil it, add water, add marinated salt, soy sauce, vinegar, rock sugar, yellow wine, south milk, etc.
10, add pig lungs and tofu to stew.
1 1, and finally add pig intestines and boil.
12, cut the sesame seed cake into small pieces, pour the soup and soup on the sesame seed cake, and add Chili oil, garlic juice, chopped shallots and vinegar to taste. The freshly baked cake can be eaten by pouring juice directly, and it is not necessary to put the sesame seed cake into the soup pot to cook, otherwise the sesame seed cake will not be chewed. But the sesame seed cake is overnight, so you have to cook it before eating it.