First, wash the pork belly with skin, cut it into large pieces, put it in a big pot (pay attention to put the pigskin up), then add some aniseed such as pepper to boil it, and let the soup boil all the time, without turning it in the middle or adding water, until the meat is cooked to a ripe state, that is, when it can be penetrated with chopsticks and the skin can be pinched with hands, it is considered as the meat. Cut into transparent thin pieces of meat (this will test the knife work, and it must be thin and big), and dip it in the sauce mixed with soy sauce, garlic paste, chopped green onion, Chili oil and sesame oil. The taste is really unforgettable!
I believe that people who have been to the Forbidden City and visited the Palace of Kunning will never forget the three large iron pots there. Are you curious about the use of these pots? But friends here should probably know that these pots must be related to Bai cook the meat. Right, because according to the rules of the Qing Dynasty, the Palace of Kunning is an important place for shamanism to sacrifice, because every big sacrifice has to be served with a lot of meat, and the meat is not easy to waste after the sacrifice, so I set up these pots in cook the meat after the sacrifice, and these meats are sometimes distributed to the guards in the palace, and sometimes ministers and Baylor are invited to eat together. At first, white cook the meat was without seasoning (which is why it was called "white cook the meat"), but the taste of white cook the meat without seasoning was really lacking. Later, I don't know who found that dipping this white cook the meat in soy sauce was delicious, so I began to dip it in soy sauce. However, things are constantly changing and developing, and so is white cook the meat. Up to now, the eating methods of white cook the meat are becoming more and more diverse, and some even treat white cook the meat's meat slices as patties with dishes inside!
Text /GSN
How to make the famous Beijing dish Bai cook the meat more authentic and delicious?
Hello, I'm a great official Lin, and my answer is: "White cook the meat" is a famous dish in Beijing, and there has been a great controversy about its authentic method. Some people think that white cook the meat must first put the pork belly in a casserole and then boil it and slice it, while others think that white cook the meat must be roasted with charcoal fire and then boiled. At present, the most common white cook the meat method is to directly boil the pork belly and slice it in a pot. The three methods have their own tastes, but the overall difference is not very big, and what is certain is that white cook the meat mainly eats the original and delicious meat.
"White cook the meat", also known as Baishui cook the meat, is a traditional famous dish in Beijing. It is mainly made of pork belly with scallion and ginger, boiled in water, sliced and dipped in sauce. Because of its mellow flavor, fat but not greasy, delicious flavor and endless aftertaste, it is popular among the public. At present, White cook the meat is also a home-cooked food in Beijing. Let's enter the teaching time of Lin Daguan, everyone's favorite.
the correct way to make white cook the meat delicious-characteristics: rich flavor, fresh and sweet, fat but not greasy, detailed method, easy to read.
Ingredients: 6g of fresh pork belly with skin (the ratio of fat to thin is 1:1)
Ingredients: 2 sections of big green onion, 1 small piece of ginger, 2 star anise, 5 cloves of garlic, 2 shallots, 1 small handful of parsley, and appropriate amount of pickled leek flowers
Seasonings: water, soy sauce, Chili oil, sesame oil and red rot milk < Then scrape and wash it back and forth several times with a knife, and clean the dirt on the pigskin surface (note that this step must not be omitted here). Wash and slice ginger, peel garlic and cut into powder, remove the roots of chives and wash and cut into powder, and remove the roots of coriander and wash and chop it for later use.
step 2: take out the pot, add enough water (note that the water amount must not be at least half a finger deep), then add 2 pieces of onion, 3 pieces of ginger and 2 pieces of star anise, put the pork belly in the pot with the skin facing upwards, boil it with high fire, turn the meat pieces while cooking until the water boils, and then beat off all the floating foam on the water surface, then continue to turn and cook for about 3 minutes.
Step 3: After stewing, take out the pork belly pieces and let them cool naturally. After completely cooling to room temperature, cut the pork belly into pieces about half a centimeter and put them in a bowl for later use (note that the meat pieces here must be naturally cooled before slicing).
Step 4: Take another bowl, add 1 tablespoon of pickled leek flower, 2 tablespoons of fermented milk, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, all minced garlic, minced chives and chopped coriander, and finally add 1 tablespoon of Chili oil, stir well, make a sauce, and pour it in a meat dish. You can also dip the meat slices separately.
production picture: such a white cook the meat with rich meat flavor, delicious taste and fat but not greasy is ready. Does it look appetizing?
-"You ask me and answer me" in the summary-
1. Why does pork belly have to be singed and scraped first? -(a key step for pork belly to be clean and fresh enough)
A: ..........'s step is a key step for making a good white cook the meat. First of all, pork belly with skin must be the first choice to make white cook the meat, because the white cook the meat made of pork belly with skin tastes more gluten. Secondly, pork belly must be singed and scraped before cooking, because this can effectively remove the "mud dirt" accumulated after months of residue on pigs, which is similar to the mud rubbed out from our baths and is the main source of bacteria and foul smell, so it must be cleaned and cooked and eaten with clean pork belly.
2. Why does the amount of water for cooking pork belly have to be at least half a finger deep? -(the key detail of pork belly being heated evenly)
Answer: .......... is actually a detailed operation here, which has two purposes. One is that the pork belly is heated completely during the cooking process with more water, and the other is that the pork belly will not surface when it is turned over during the cooking process, and the pork belly will be cooked in the water all the time.
3. Why do you need to turn the pork belly all the time? -(the key step of pork belly with even taste)
A: ..........'s step is the key step of cooking cook the meat. When cooking cook the meat, you must not let it stand and cook, and you need to keep turning it while cooking. Why? Because pork belly itself is a fat and thin piece of meat with skin, the heating capacity of the three is different, especially the lean meat part, which has the worst heat resistance. If the pork skin is cooked in a normal pot, the lean meat part of pork belly will be easily cooked until it becomes firewood. Therefore, in order to ensure the overall taste of pork belly, you must keep turning this white cook the meat when cooking it, and it will last until the lid needs to be closed about 3 minutes after the water is boiled.
4. why do you have to cover and stew for an hour after cooking the pork belly? -(the key step for pork belly to be full of flavor)
A: Here in .......... is the key step for white cook the meat to be full of flavor. First of all, the pork belly that has just been boiled with clear water for about 3 minutes is still not fully cooked, and if it is directly taken out, it will definitely not be eaten. Therefore, it can be ensured that the meat is fully cooked by stewing for 1 hour. Secondly, the cooked pork belly is directly taken out, and the meat flavor is relatively low. A lot of flavor may be left in the soup and pot. If it is cooked, it will be kept stewing for 1 hour, which can effectively make the meat pieces soak again, and the meat pieces finally fished out can be more delicious.
5. Why do cooked meat slices need to be naturally cooled before slicing? -(The key step for pork belly to taste delicious)
A: It is also a very important step here in ........... Cooked pork slices must be naturally cooled before slicing. First, the meat slices after natural cooling can keep the original taste, and they will be more refreshing when eaten. Second, the meat slices after cooling will be more compact and more convenient to slice. However, it is worth noting that the meat pieces must not be fished out of cold water to cool down, because this will cause the meat pieces to shrink when they are cold, and the fragrance will be diluted a lot, which will make them dry and firewood.
—— "Technical Tips of Bai cook the meat":
(1) When making white cook the meat, pork belly with skin is the first choice, which makes it taste better.
(2) Boiled cook the meat must be cooked in cold water, so that the meat pieces can be heated evenly and the cooked taste is moderate without burning wood.
(3) When boiling cook the meat, the excess floating foam on the water surface must be removed after the water boils, which can effectively remove the blood in the meat and ensure the tenderness of the meat. (4) It is not necessary to cook the boiled cook the meat for too long. It is enough to continue cooking for 3 minutes after the water is boiled, mainly for an hour later.
(5) Boiled, braised and cooled pork belly, and sliced into half a centimeter or so has the best taste.
(6) The sauce is not the only one. You can add and subtract it according to your personal preference.
Conclusion
Actually, it's not difficult to make a delicious white cook the meat. Besides seasonings, it can be prepared according to personal preference. The process of meat processing in cook the meat is the key. I hope everyone can make a delicious white cook the meat after reading this article! I am "Master Lin", a relatively wordy but tireless food blogger. If you find this article more helpful, I hope you can give a compliment to Master Lin or pay attention to "Master Lin", and I will share more food knowledge and skills for you every day. Master Lin thanks you for watching. See you tomorrow!
Bai cook the meat is a traditional dish in Beijing. This dish originated in Manchu in the late Ming Dynasty, and was introduced to the people from the palace after the Qing army entered the customs. Beijing's time-honored "Casserole House" is the most famous in cook the meat.
The dietary customs of old Beijingers are deeply influenced by Manchu and Banners. Eating white cook the meat is the custom of Manchu. It is said that sacrifices and ornaments in the court and on the palace, as well as the popular white-cooked banquets among the people, are all related to "eating white meat".
The casserole house is the only restaurant in old Beijing that deals in Manchu cuisine, which profoundly explains the diet culture of eating white meat in old Beijing. When the casserole house was first built, with a cauldron of cook the meat, only one pig was killed every day, and only white cook the meat was sold. The business was booming, and it was sold out before noon every day, so the casserole house took off the cover of propaganda. There is a two-part allegorical saying: "The cover of the casserole house-not waiting after noon".
In the past, there were two ways to do it in White cook the meat. One is to directly boil the meat in white water without barbecue, which is called "white meat"; One is to roast the meat slightly with charcoal fire first, and then boil it in water. The cooked meat is called "stubborn meat". Then cut "white meat" or "stubborn meat" into thin slices and eat it cold without any seasoning. Manchu people worship and eat meat by "burning, burning and boiling". Yuan Mei, a gourmet in Qing Dynasty, said: "This is a dish that northerners are good at, but southerners can't do it.".
At present, our common practice is to cook cook the meat directly in the pot, take a big casserole, put pepper and aniseed in the soup, cool the meat out of the pot, slice it, put it on a plate and dip it in seasoning.
Later, the development of Bai cook the meat changed, and the cooked white meat was processed into a special dish called "Shaoshao", which was put in a roast dish with fried pork ribs, fried pork intestines, fried kidney flowers, etc., and made into various roast dishes.
have you ever eaten white cook the meat? Do you think white cook the meat is delicious?
do you have any different views on this issue? Please leave a message below to discuss. If you think the answer is not bad, please like it and forward it ~
White cook the meat is a traditional dish in Beijing, but it is loved by southerners. It is rare and rare. Supposedly, the heavy taste of northern cuisine is the most taboo for southerners, but they will fall in love with white cook the meat and glistening fat slices. It may be that the simple and primitive practices and tastes are similar to those in the south.
In a word, white cook the meat is not necessarily a traditional dish in Beijing, it existed before the capital was first established in Beijing, and it is a food only available in the political and cultural center, which originated from sacrificial offerings.
China belongs to farming culture, and its cultural characteristics are reverence for heaven, relying on heaven for food and offering sacrifices to gods. It has existed since ancient times and continues to this day. By the time of Confucius, sacrifice had already become an important political activity of the royal family. A large amount of cattle, sheep and pork used in the sacrifice will be eaten by people who participate in the sacrifice activities after the day's activities.
Because the sacrificial activities are not banquets, it is impossible to fry, stew, steam and eat them. Besides, eating sacrificial meat is still an integral part of sacrificial activities. It is cooked in white water, distributed in large pieces, and then divided and eaten by itself. It is precisely because of the fear of the gods that this practice and eating method can continue without distortion.
once you know the origin of white cook the meat, you can understand how to make it delicious. It's very simple. A large piece of pork belly has been burned. It's best not to give seasoning, but to give onion and ginger at most. Boil until chopsticks can be easily inserted, turn off the fire, take them out, let them cool and cut into large pieces. Then mix a bowl of juice and eat it one by one, looking fat, and eating it is refreshing and not greasy. According to the family kitchen materials, there are generally chopped green onion, coriander, chives, Chili oil, soy sauce, fermented bean curd, garlic, etc. In short, how to adjust it is delicious.
3g pork belly with appropriate amount of soy sauce, garlic paste, pickled leek flower, soy bean curd juice and Chili oil.
Wash the pork belly repeatedly and remove the white tendons.
1. Cut the pork belly into three or four strips horizontally, cut into long pieces, put the skin of the pork belly up into the pot, pour in clear water, and add less white wine to deodorize it. Cover the pot, boil it on high fire, and then turn to low heat for cooking.
2. Cook until it is thoroughly penetrated with chopsticks, air-cool, tear off the skin, cut it into thin slices, and arrange it neatly in a plate. Sauce, garlic paste, pickled leek flower, soy bean curd juice and Chili oil are put in a small bowl and served together with the sliced meat. Stir up the sliced meat and eat it with seasoning.
"White cook the meat" is a famous local dish in Beijing. The so-called white cook the meat is to put pork in a clear water casserole and stew it with low fire to make the fat of the meat dissolve in the soup. The cooked meat is delicious, soft but not greasy, and it is a favorite dish of Beijingers.
After the capital of Beijing was established in the Qing Dynasty, the royal family and the palace used boiled whole pigs to offer sacrifices to their ancestors every year according to the custom of Manchu people. At the royal wedding banquet, the royal family must also enjoy the royal family and the country with boiled whole pigs. In this way, the "white cook the meat" in Beijing is even more popular.
In the sixth year of Qing Qianlong (1741), after the opening of the famous "Shaguoju" restaurant in Beijing, the cooked "White cook the meat" was even better. Its ingredients are carefully selected, and its production is exquisite. White meat is cooked in white soup, and the special fragrance is tangy. The royal family and relatives often come to this store to taste this meat, and the store also wants to send it to the palace. In this way, the "White cook the meat" in the "Shaguoju" is famous in the capital, and many literati have also gone to taste delicious food, and wrote a poem for the shop: "It has been famous in Kyoto for 3 years, and Weizhuang is fragrant in North China".