Xiangxi bandit meat is a signature dish in Xiangxi, and it is also a traditional dish of Bizka. It is made by marinating Xiangxi bacon or fresh pork belly and then frying it to get rid of greasy. Its taste is fragrant but not greasy, slightly spicy and delicious.
Production method
select materials
Ingredients: Xiangxi bacon or fresh pork belly;
Ingredients: marinated soup 1 pot (dried pepper, sugar, salt, chicken essence, star anise, fennel, cooking wine); Dried peppers, ginger and garlic are appropriate.
fabrication sequence
1, wash and cook Xiangxi bacon; Blanch the pork belly, then take it out and rinse the foam.
2. Put it in the marinated soup and simmer for about 30-40 minutes, then turn off the fire, soak it until the soup is slightly cold, and then take out the slices for later use.
3. Stir-fry the meat with a small fire and drain it.
4. Stir-fry dried peppers, ginger and garlic in the pot, stir-fry the meat, and season out of the pot.
matters need attention
1, pork belly is tender, and there are many ways to eat it. Too thin meat is not delicious to make this dish.
2, pork belly can be directly marinated, and the meat in other parts should be cooked first and then marinated.
Characteristics of dishes
The meat slices are large, bright in color, strong in aroma and delicious.
Bandit meat
Melt at the entrance.
Origin of dish name
Before liberation, Xiangxi was a place where bandits were most rampant, with dense local jungles and dangerous mountains and waters. Especially during the warlord melee in the last century, it was the base camp of many bandits. There has been a "bandit cuisine" culture, including bandit duck, bandit chicken and bandit pig liver, and so on. And "Xiangxi bandit meat" is one of the most representative dishes.