Shredded pork with bottom
This is a traditional home-cooked dish in Changyuan County, which enjoys the reputation of "hometown of cooking" (it was not built blindly, when Liu Sen, secretary of Changyuan County Party Committee, accepted a plaque in the Great Hall of the People, and the 2005 International Food Festival was also held in Changyuan).
[Edit this paragraph] Tradition
This kind of appellation often appears in traditional Henan cuisine, such as "shrimp with bottom" and "shredded pork with bottom", which is actually another name for one dish and two meals.
"Shredded pork with bottom" is a famous dish in Changyuan, the hometown of chefs in China. In 2005, it was rated as "Henan Famous Cuisine". Choose mung bean powder skin from Gaochun village in Changyuan, soak it, shred it, put it in a bowl, and eat it with fried pork. Pour it on the vermicelli in front of the guests and mix it. It is a classic dish that is hot, cold, fresh and salty, smooth and delicious, and it is matched with vegetarian dishes. It is said that Wang Quanshu, deputy secretary of Henan Provincial Party Committee, has a special liking for this dish.
Fried shredded pork with pot bottom is a traditional dish in Henan Province. In the past, there were many such dishes with a bottom, such as braised belly with a bottom, grilled shark fin with a bottom, hot and sour sea cucumber with a bottom and so on. The so-called ×× with a bottom is usually a combination of two dishes, one is a supporting role and the other is the protagonist, just like acting and making a movie. The supporting role should be the foil of the protagonist. As the "bottom layer", dishes are placed at the bottom of the plate, which is covered with the dishes of the protagonist. Generally, fried yellow vegetables are used at the bottom of belly, fried hibiscus or fried silver needles are used at the bottom of shark fin, and fried wonton is used at the bottom of hot and sour sea cucumber ... Fried shredded pork is a very common dish, so it is used as the bottom to mix vermicelli.
The combination of shredded pork and vermicelli is usually understood as shredded pork mixed with vermicelli. In fact, shredded pork with vermicelli and fried shredded pork are two different dishes. Shredded pork mixed with vermicelli means cold vermicelli with a little shredded pork (shredded chicken is also acceptable, called shredded chicken mixed with vermicelli). The taste is mainly garlic and mustard. Fried shredded pork at the bottom of the pot is a combination of two dishes, namely fried shredded pork and vermicelli. The vermicelli here is also a little different from the vermicelli here. The mixed vermicelli can be completely cold or warm, but the mixed vermicelli in fried pork with bottom should be completely warm. If it is cooking, it is not allowed to add ingredients after sizing the shredded pork.
There are two ways to eat fried shredded pork with a bottom. One way is to eat the fried pork on the surface first. This fried shredded pork can best test the chef's cooking skills. A good fried shredded pork can not only fully reflect the umami flavor of the meat, but also make it very tender and refreshing, with a little elasticity of muscle fibers. In the process of chewing, you will feel the chef's exquisite skills! After eating a few mouthfuls of shredded pork, you mix the remaining shredded pork with the fans at the bottom, and then gulp down the fans. The soup of fried shredded pork was absorbed by warm vermicelli. Meat, vegetables and vermicelli are all soft, and garlic tastes just right. You will unconsciously sweep away the residual clouds and turn this dish upside down. When you look up, you will see that the others on the table are still there.
[Edit this paragraph] Traditional practice
Ingredients: 4 Liang of lean pork, half bowl of vermicelli (Henan vermicelli) (soaked hair), 2 Liang of garlic moss.
Seasoning oil, salt, soy sauce, vinegar, monosodium glutamate, starch (or eggs), Jiang Mo, garlic juice, mustard (or mustard oil) and sesame paste.
manufacturing process
1. Put the vermicelli in water, cut it into strips as wide as leek leaves, add salt, vinegar, monosodium glutamate, garlic juice, Jiang Mo and mustard, and put it in a deep dish (bowl) with half as the bottom.
2. Shred lean meat, add salt, soy sauce and water starch (or eggs) and mix well. Stir-fry in hot oil until 80% done. Add chopped garlic moss, stir-fry until cooked, put it in a plate (bowl) with vermicelli, and pour sesame sauce according to your personal preference. Mix well when eating (when someone eats it for the first time, finish the shredded garlic and shredded pork on it first, leaving the fans at the bottom).
[Edit this paragraph] Other practices
Raw pork, celery, vermicelli (mung bean vermicelli and sweet potato vermicelli can be used, and sweet potato vermicelli is used here).
Seasoning onion, garlic, salt, cooking wine, soy sauce, balsamic vinegar and sesame oil.
manufacturing process
1. Shred pork and cut celery.
2. Soak the vermicelli in water and soften it and cut it into strips.
3. Boil the vermicelli with water.
4. Add salt, mashed garlic, balsamic vinegar and sesame oil and mix well.
5, vermicelli plate
6. Stir-fry shredded pork in warm oil.
7. Add shredded onion, celery, salt, cooking wine, soy sauce and monosodium glutamate and stir fry quickly.
8. Serve on vermicelli.
According to this dish, it is cold, hot, meat and vegetarian, fragrant, tender and refreshing, harmonious in taste, and easy to make, especially suitable for family banquets.