Qianzhangrou is made with pork belly as the main ingredient.

A famous traditional dish in Hubei Province, it is also one of the "three bowls" served at traditional banquets in Jiangling area, Hubei Province.

According to legend, there was a prime minister in the Tang Dynasty named Duan Wenchang, who was a famous gourmet.

He often tastes various foods and has extensive research on Chinese food culture.

At the same time, he is also a master of cooking. His dishes are easy to prepare, use common ingredients, are bright in color and delicious.

After years of practice, he compiled several volumes of recipes.

The famous dish "Qianzhangrou" was invented by him.

During the reign of Muzong of the Tang Dynasty, Duan Wenchang returned to his hometown to visit his relatives. When he entertained relatives and friends, the chef cooked many dishes. Among them was a dish shaped like a hair comb, which was called "comb meat".

, almost no one eats it.

After the banquet, Duan Wenchang found the chef who made this dish and suggested improved techniques to him.

He asked the chef to replace the fatty meat with pork belly ribs, replace the fried pepper with black beans, and add onions, ginger and other seasonings. Then Duan Wenchang performed the demonstration himself.

A few days later, Duan Wenchang was leaving his hometown and entertaining his fellow villagers again. The chef remade the "comb meat" according to his instructions.

This dish is golden in color, soft in texture, fresh in flavor, fat but not greasy, which is very different from the "comb meat" last time. As soon as it was served, the guests rushed to taste it, and it was all eaten up in a short time.

People asked, what kind of dish is this?

Duan Wenchang saw that the meat of this dish was as thin as paper, so he casually named it: "Qianzhangrou".

As a result, this dish gradually entered the dining tables of thousands of households and restaurants, and was continuously improved by professionals and has been passed down to this day.

Ingredients: 450g pork belly, 10g five-spice tempeh, 1000g vegetable oil (approximately 50g consumption), 1g refined salt, 10g golden sauce, 20g soy sauce, 20g red bean curd juice, 2g MSG, 2 pepper

grams, 3 grams of chopped green onion, 0.5 grams of Sichuan peppercorns, 3 grams of ginger slices, and 5 grams of green onion segments.

Preparation method: Clean the pork belly, put it into the pot with the skin side up and cook until it is cooked. Apply golden sauce evenly on the pig skin.

Put the meat into the oil pan and fry until golden brown, take it out and let it cool, then cut it into 5 cm long slices, the thinner the better.

Put peppercorns, scallions and ginger slices in a bowl, put the cut meat into the bowl (skin side down), pour in soy sauce, fermented bean curd juice, five-spice tempeh, and refined salt.

Steam it in a basket for 4 hours, take it out and let it cool thoroughly. When it is time to eat, steam it in a basket again. Take it out and place it on another plate. Remove the peppercorns, scallions and ginger slices that were originally padded at the bottom of the bowl. Sprinkle with chopped green onion and pepper. Serve.

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Features: Golden color, delicious taste, soft meat, fat but not greasy, easy to make, it is a popular delicacy.