Originally from Sichuan

Pork Stewed Vermicelli, a Sichuan and Northeastern dish, originated in Sichuan, where Xue Rengui was very fond of Sichuan cuisine during the Tang Dynasty, and after Xue Rengui was sent to the Northeast by the government, he brought Sichuan cuisine to the Northeast as well, and developed it into the Northeastern cuisine according to the local style. Pork Stew with Vermicelli is made with pancetta, vermicelli, and sauerkraut or cabbage as the main ingredients.

Allusion Legend

Pork Stewed Vermicelli is one of the representatives of Northeastern Cuisine, which originated in Sichuan, and Xue Rengui was very fond of Sichuan Cuisine during the Tang Dynasty, and after Xue Rengui was dispatched to the Northeast by the government, he brought Sichuan Cuisine to the Northeast as well, and developed it into the Northeastern Cuisine according to the local style.

Food Culture

As the saying goes, turnip and cabbage have their own favorites. Pork stewed vermicelli dish due to the different tastes of each family also gave rise to a myriad of different ingredients added to retain the advantages of pork stewed vermicelli dish at the same time also derived from a number of flavor levels richer dishes. For example, cabbage and pork stewed vermicelli, pork and vermicelli stewed with tofu, turnip and cabbage stewed with pork and vermicelli, and so on. Depending on the ingredients added, the seasoning also changes accordingly. More ingredients added also enriches the nutrition, color and flavor of the dish, and it can be adapted to more people's tastes.

Methods

Cut the pork into small squares

Cold water in the pot, add cooking wine, ginger blanching, blanching water out

Pour oil in the pot, put the rock sugar, fried a sugar color

Fried into such a jujube-red color on the

Placed into the meat, frying color

Then add boiling water, ->

Then add boiling water, ->

To the meat, frying color

And then add boiling water, ->

All of these ingredients are added to the meat. p>Then add boiling water, - be sure to add boiling water, not over the pork

Then add the spices in the ingredient list, cinnamon, sesame leaves, star anise, and onion and ginger, add a spoonful of sweet noodle sauce, put the soy sauce

Boiled and then simmered on medium-low heat for forty minutes

Forty minutes later, put in the vermicelli mushrooms, and then simmered for another twenty minutes

Then The fire collects the lower juice, collects until the soup thick can be

Sichuan cuisine concept

The new normal of the modern Sichuan cuisine theoretical system reconstruction, including the division of the three schools of Sichuan cuisine, is in the existing definitive on the basis of the Gang of the River, the Gang of the River, the Gang of the River, standardized complete expression: the Gang of the River that is, the Western Sichuan Chengdu, Leshan as the center of the Rong faction of Sichuan cuisine, the Gang of the River, the Gang of the River is the center of the River, the Gang of the River. Rong faction of the western Sichuan Chengdu, Leshan as the center of Sichuan cuisine, characterized by pro-peace and rich seasoning, relatively light taste, more traditional dishes; small river gang of Sichuan cuisine, that is, Zigong in the south of Sichuan as the center of the Salt Gang dishes, including Yibin dishes, Luzhou dishes and Neijiang dishes, which is characterized by thick taste, heavy taste, taste abundance of its distinctive features; downstream of the river gang of Sichuan cuisine that is, in order to Dazhou dishes, Chongqing dishes, Wanzhou dishes as the representative of the Sichuan cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine school branch cuisine, representing the development of the highest artistic level of Sichuan cuisine.

Flavor Characteristics

Sichuan Cuisine Characteristics

Fresh and mellow, spicy and pungent, a dish of one frame, a hundred dishes of a hundred flavors.

Sichuan cuisine has six kinds of numbness, spiciness, sweetness, salt, sourness and bitterness. On the basis of the six basic flavors, and can be deployed to change for a variety of composite flavors, in the Sichuan cooking process, such as the use of taste of the primary and secondary, thick and thin, more or less, deployment changes, coupled with the selection of materials, cut with and cook properly, you can get a good color, flavor and shape with a special flavor of a variety of delicacies.

Sichuan cuisine is characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" (chili peppers, peppercorns, peppercorns) and fresh ginger. Seasoning methods are dry burning, fish, strange flavor, pepper, red oil, ginger, sweet and sour, lychee, garlic and other composite flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one pattern, one hundred dishes, one hundred flavors".

There are more than 20 kinds of composite flavors in Sichuan cuisine, such as salty and fresh, homemade, hot and spicy, mushy and spicy, fish flavor, ginger flavor, strange flavor, pepper and numbness, hot and sour, red oil, garlic flavor, sesame sauce, soy sauce, smoke flavor, lychee flavor, five flavor, aroma, aroma, sugar and vinegar, sweet flavor, Chenpi, wasabi, salt, pepper and salt, mustard, salt and sweet. The flavor of the mustards, salty and sweet, pepper and salt, spicy lychee, ketchup and so on.