The meat is and braised meat practice is almost a meat dish, are with fat and lean meat plus a variety of spices brined and become , but the difference is the shape of the meat is a long slice. The origin of the name: Liu Bei, Guan Yu and Zhang Fei ate this meat during the period of their friendship and worship, so it was called "putzi meat". The meat is fat but not greasy, soft and flavorful. It is an excellent dish for drinking and serving with rice. You can also add meatballs, dried beans, eggs and other ingredients into the soup and marinate together to enrich the dish. The following practice is shared for your reference.
Jinan handle meat practice:First we prepare the ingredients: five pounds of meat, cooking oil, Shaoxing wine 1 tablespoon,crystal sugar 1, salt 1 small tablespoon, 1 tablespoon of soy sauce, 3 grams of chicken, a number of green onions,ginger 5, 6 pieces of spices (peppercorns, star anise, gui Xiang Ye, Bai Zhi, Cao Guo) mixed about 30 grams on average.
The first step is to cut the pork into slices about 15 centimeters long and 1 centimeter thick. Cut the scallions into pieces and slice the ginger and set aside.
The second step: blanching, the meat in cold water in a pot, add wine, ginger, water blanching for half a minute to wash the foam.
Step 3: Sugar color, another pot of boiling oil (and the usual frying oil the same amount can be.) Into the rock sugar, medium-low heat will rock sugar simmering melting, continue to simmer its large bubbles, into small bubbles and then simmer for half a minute into amber, and then continue to simmer for another half a minute into the date red, you can under the pork, quickly stir fry, so that each piece of meat are evenly colored. (Sugar color simmering into jujube red is the key to make the meat red and bright)
Step 4: Put in the green onion, ginger, all the spices (peppercorns, star anise, cinnamon, sesame seeds, Angelica dahurica, grass berries). Continue to small fire stir fry spices out of flavor. (Try to stir-fry for a while, it will be more fragrant)
Step 5: Pour in the water that has not exceeded the pork, add salt, soy sauce and soy sauce, and then put two or three rock sugar to refresh. After the water boils, transfer to a casserole (no can not convert) simmer for about 40 minutes.
Step 6: If there is still more soup in the pot, open high heat and start to collect the juice, when the juice becomes thick, the color will come out, add chicken essence to refresh, and then pour a stream of raw oil to brighten up the color, plate that is completed.
Need to pay attention toMaybe a little friend will ask repeatedly put so much rock sugar, will not be too sweet, the answer is certainly not. Because in the process of simmering sugar color, when it becomes date red the sweetness of sugar is basically gone. Therefore, later to add a few more rock sugar used to enhance the sweet and fresh flavor, because the spices have a certain bitter taste, so later to add sugar is also neutralize the bitter taste, otherwise the overall taste will be very inferior.
Conclusion: the entire production process down is not to feel and braised meat is very similar to it, in fact, no matter what cuisine dishes as long as they are delicious, will be received by the people around the country, respected, and then brought to the study to improve and eventually become a local specialty food. We enjoy these delicious dishes at the same time, do not forget to save food, cherish the hard-won good life.