Bad meat is an authentic traditional dish with Lanzhou flavor, and the fragrance of meat and fermented bean curd lingers on the tip of the tongue. It is one of the hard dishes that can best reflect the taste of Lanzhou. Whether it's a New Year's Eve dinner or entertaining friends and relatives, there is bound to be unpalatable meat. Because it is made of pork belly and fermented bean curd (Lanzhou people call it rotten tofu), it has this name. Because rotten meat is fat but not greasy, it melts in the mouth and is also called "rotten in one bite", so it is also deeply loved by the elderly. Bad meat is bright red in color, full of joy, strong in odor, delicious in meat, appetizing and increasing appetite. If served with freshly baked lotus leaf cake, the taste is simply a must!
According to legend, Lanzhou people began to eat bad meat in the Ming Dynasty. King Su Ming came to Lanzhou with his family from Jiangsu. Jiangsu people like to eat steamed meat with wine during the New Year, but there is no rice around Lanzhou, so naturally there is no wine. Therefore, in order to enjoy the taste of my hometown, and more importantly, to express my yearning for my hometown in the south during the Spring Festival, I made steamed meat with Lanzhou wine based on local materials. After the improvement and development of later generations, the bad meat in Lanzhou has formed a unique Lanzhou style with different tastes but similar practices from Jiangnan and Shaanxi. Because the production is relatively simple, it has entered the homes of ordinary people and become one of Lanzhou people's favorite meat dishes.
According to legend, in 1953, Peng went to Lanzhou on business. After eating the bad meat in the rotten bite, he was very happy, and left a pair of Mo Bao, "Chen Laosan's rotten bite and delicious Lanzhou City" to the store, which is still treasured by the store. This is also a much-told story, adding a lot of color to the rotten meat in Lanzhou.
The practice of bad meat in Lanzhou
1. Put pork belly in a pot, add onion, ginger, spices and a spoonful of salt, and cook the meat until it is half cooked;
2. After cooking, take it out to dry for a while and put it in a place that is not hot;
3. Cut the meat into appropriate cubes and then cut into large pieces;
4. Crush the red fermented bean curd with a spoon, press it as finely as possible without small pieces, then pour in the fermented bean curd soup and mix well into a paste, and add a little cooking wine (yellow wine is preferred);
5. Wrap the meat slices in the prepared sufu paste;
6. Put it neatly in a bowl, put it in place, and then add 2 spoonfuls of prepared sufu paste;
7. Steam the meat in a pressure cooker for 35-40 minutes, and steam it in an ordinary cooker for more than one hour;
8. After steaming, buckle the plate on the bowl, then turn it over, pick up the bowl, and decorate the edge of the plate to eat.