"Braised" is a special cold dish in Guzhou (Pingding County). Whether it is a wedding, a housewarming banquet or a full moon banquet, "braising in soy sauce" is an essential cold dish. The method of making "stew" is very particular. The main ingredient is meat stuffing, which is steamed with eggs and various seasonings and dried in the sun. Pingding "stew" is characterized by fragrant meat but not greasy, soft and not rotten at the entrance, and garlic vinegar sauce dipped in garlic paste, aged vinegar and sesame oil is full of fragrance and excellent taste. Pacify "stew" is a necessary cold dish for every household in the New Year. Below, Brother Gang will share with you the making method and some skills of this special food stew in Guzhou (Pingding County). If you have the chance, you must come to Guzhou (Pingding County) with a history of thousands of years and try this famous "stew" in Pingding County.

-Calm down and stew-

Ingredients: 1000g minced meat, 6 eggs,10 teaspoon flavored water (pepper aniseed water), 20g chopped green onion,15g Jiang Mo, 4 teaspoons salt, 20g chicken powder,15g pepper, appropriate cooking wine and 400g corn starch.

Practice steps:

1. Break the eggs first, and separate the yolk and egg whites into the basin for later use.

2. Put the meat stuffing into a stainless steel basin, add salt, chicken powder, pepper, two flavors of water, cooking wine, chopped green onion and Jiang Mo, stir and beat in one direction until the meat stuffing thickens, until the two flavors of water and all seasonings are completely blended with the meat stuffing. The most important thing to choose meat stuffing is to choose 1 fat 9 thin meat stuffing. Steamed stew with too much fat will have many small holes, and it will be greasy and sticky. Stews made with whole lean meat are not strong and will be crisp.

3. Stir the egg liquid, add it to the stirred meat stuffing, stir until it is thick and tasty, and continue to stir in one direction. Beat until the meat is thick, add corn starch and stir well in one direction, then add 30 grams of ordinary flour and stir well again. Stewed meat stuffing should not be too thick, and the dosage of1000g meat stuffing is 400g corn starch and 20g common flour.

4. Clean the stainless steel tray and wrap it with special plastic wrap for catering or clean white gauze.

5. Pour the stirred meat stuffing into a stainless steel tray, dip your hand in a little water, pat the meat stuffing until there is no air at all, and finally use a knife to make the meat stuffing with air into a cube with a thickness of about 2 cm. Beating the meat stuffing with a little water can exhaust the air, so that the steamed stew will not have many gaps, which is also the experience gained after many failures.

6. Add a little salt and 10g ordinary flour to the egg yolk paste, pour it into the middle of the formed meat stuffing, scrape the egg yolk paste with a knife or chopsticks, and evenly coat the upper layer of the whole meat with the egg yolk paste.

7. Steam in a steamer for 45 minutes. In order to make the plane look good and smooth, hotels usually press the steam "stew" lightly. After gently pressing, the surface coated with egg yolk paste will be smooth, better blended together, and look particularly neat, paying special attention to dishes, not to mention the appearance. Don't trouble ourselves to do it at home. We can't take it lightly. The food was delicious, the whole family ate well, and we were not busy in vain.