"Crispy Whistle", a semi-finished food fried by pork, originated in Guiyang City, Guizhou Province. Generally, fat pork is fried and fried with soy sauce, salt, aged vinegar, white wine and other seasonings. Because the finished crisp whistle has many tastes such as sour, sweet, salty, fragrant and crisp, it can be used for nutrition and appetizing, so it has become one of the crisp whistles at present.
Ingredients: fresh pork belly1500g (three-line pork belly is needed, if you can't buy it, you can add 30% fat to the front meat to make it).
Ingredients: appropriate amount of distiller's grains (that is, sweet wine, also called rice wine and distiller's grains, which are called differently in different places, this is indispensable)
Seasoning: water, soy sauce (or 4: 1 light soy sauce), sugar, aged vinegar and salt.
Start making—
①: Cut the fresh pork belly into cubes, boil it in cold water, continue to cook for about 3 minutes after boiling, remove the cold water, let it cool, drain the water, cut the slightly fat half and the slightly thin half in half, then change the knife and cut it into small pieces of about 65,438+0 cm, and put them out for use respectively. -(Note that the meat with crispy whistle must be fat, thin, cut and packaged separately, because it needs to be cooked separately later).
②: Take a clean small bowl, add 1 tbsp soy sauce, 2 tbsp aged vinegar, 1 tbsp salt and a little sugar in turn, and mix well to form a black sauce. (Note that all seasonings except distiller's grains should be mixed in advance, which will be explained later).
③: Put a small amount of oil into the pot to moisten the pot. First, put some fat particles cut before into the pot, stir-fry slowly with medium and small fire, and stir-fry as much excess oil as possible. (Note, fry the fat one first, then the thin one, and stir fry slowly over medium and small fire, so that the oil can be produced just right).
④ Stir-fry for about 3 minutes until the whole fat meat begins to shrink into a Q-shaped state, put a slightly thinner half of the meat into the pot and stir-fry for about 2 minutes until the fat meat and lean meat begin to shrink evenly, and then dump all the excess lard. —— (Note, always pay attention to the change of lean meat quality when frying, don't fry too hard, and pour out the fried oil when it shrinks slightly but still smells).
⑤: After all the lard is poured out, the first step of seasoning is started below. Pour half of the prepared black sauce into the pot, stir-fry the meat slowly with low fire, and mix the meat and sauce evenly.
⑥: When the sauce in the pot is fried with a strong fragrance and the juice begins to dry, the second step of coloring is carried out, and the remaining half of the sauce is poured into the pot, and it is continuously stirred slowly with low fire. When the second wave of sauce is about to dry up again, pour 1.5 tbsp of distiller's grains to enhance the flavor and taste. When the bubbling is about to disappear completely, turn off the fire and leave the pot, and quickly stir the pot several times to make the meat out of the pot and put it on the plate. (Note that distiller's grains must be placed behind the sauce, and then explained later).
Making a picture: such a crisp whistle in Guizhou, which is delicious, sweet and sour, nutritious and appetizing, is ready. Do you really want to eat?
-Summary of the content in You Ask Me and Answer-
1. Why do you have to use pork belly with even fat to make a crispy whistle? Can't there be no fat?
A: ... Strictly speaking, local crispy whistles in Guizhou are generally made of fat and thin pork necks, which have the best taste and the most appropriate price. However, pig neck meat itself is pig neck meat, and it will contain some lymph meat from pigs. Therefore, if such meat is eaten in our own home, it is not good meat, so it is not the first choice. Therefore, in order to achieve meat with almost the same taste but more comfortable to eat, it is suggested that there are three lines and five kinds. As for why the crispy whistle must be made of fat, it is because the crispy whistle mainly pays attention to the "crisp" taste, and "crisp before taste" is the key. Therefore, if it is made of pure lean meat, the crispy whistle will be softer when fried short, and it will be too hard and not brittle when fried long, while the pure fat meat will be directly made into oil residue, which is brittle but easy to get greasy, so it is good to combine the two, which is crispy and delicious.
2. Besides distiller's grains, why should seasonings be mixed together before use? What's the point?
Answer: ... This is also very important here, because the main function of distiller's grains in crispy whistle is to make crispy whistle more brittle, and distiller's grains are volatile, especially at high temperature. Therefore, if the distiller's grains are mixed with other seasonings too early, they will volatilize too early in the seasoning process, resulting in the taste of the final product is not crisp. Second, it will prematurely dilute the seasoning effect of other ingredients. To sum up, it is suggested that distiller's grains are the best.
3. Why should the fat meat and lean meat be fried separately when frying the crisp whistle?
Answer: ... this point has been analyzed before, because the crispy whistle itself mainly pays attention to the "crisp" taste, while the lean meat itself has higher density and lower moisture than the fat meat, so it will be less resistant to frying than the fat meat. Therefore, if it is fried with fat meat, the fat meat will not be completely cooked, but the lean meat will be cooked in advance, resulting in greasy taste, hard meat and poor eating experience.
4. Why do you want to add distiller's grains after the sauce? Can't you add it first?
Answer: ... As explained earlier, distiller's grains are not heat-resistant and volatile, so if they are added to the sauce, the fragrance of distiller's grains will evaporate prematurely, resulting in poor addition effect, and the sauce itself contains more water. If they are added too late, it will take a long time to fry, which will make the crispy whistle taste hard; Moreover, the sauce is added before, and the crisp whistle can ensure that the seasoning is eaten evenly first. To sum up, it is best to add distiller's grains after the sauce, and it is best to add them last.
(1) Before making a crispy whistle in Guizhou, it is the key to choose meat, preferably fat and thin meat, which is the key prerequisite for frying and eating crispy but not hard. (2) Before making Guizhou crispy whistle, pork must be blanched once. This kind of blanching has two key purposes: one is to remove the blood and fishy smell from the meat, so that the crispy whistle can keep fresh and fragrant even without adding any onion, ginger, garlic and spices; The other is that the pork cooked once during blanching can effectively eat enough water to ensure that the whole pork is heated more evenly in the subsequent frying process to avoid being fried.
(3) Don't add onions, ginger and garlic in the process of making crisp whistle in Guizhou! Remember! Because this is a semi-finished product with extremely low moisture content, if ingredients such as onion, ginger and garlic are added in the processing process, the crispy whistle can be more delicious and attractive, but the storage time will be greatly reduced, and it is very easy to deteriorate and taste. Therefore, if you don't need to mix flour and powder immediately or eat it as cooking, it is recommended to store it in a sealed container without onion, ginger and garlic.
(4) Besides the important proportion of seasonings, it is also important to know the cooking methods. The reason why seasonings other than distiller's grains should be mixed well in advance is to facilitate the subsequent seasoning to taste faster, because the temperature is very high in the process of frying crispy whistle, and if the seasoning step is too slow, the taste effect will be inconsistent and the taste will be different; In addition, it must be remembered that the sauce needs to be mixed twice, the first time to "season" and the second time to "color". Only when the division of labor is clear and the essence of the steps is understood can each dish be cooked easily.
(5) The crispy whistle can not only be eaten directly, but also be mixed with other ingredients to make various stir-fried dishes, with unique taste and attractive fragrance. (Students who like strong fragrance can mix thirteen fragrances in the sauce first. ).
In fact, it is quite simple to make an authentic crispy whistle in Guizhou. Mainly, everyone must choose meat, adjust seasonings, master the cooking order and be willing to do more practical production. Then I believe that even the kitchen white can quickly make a "delicious crispy whistle" that the whole family loves!