Hello everyone, my answer is: To be honest, when I first heard about the word "crispy whistle", I really couldn't associate it with food. I even thought it was crispy whistle. It is a kind of musical instrument. It was not until I met a friend from Guizhou that I realized that crispy whistle is actually a kind of food, and it is also a "home-cooked delicacy" that Guizhou people love to eat very much.

"Crispy Whistle" - This is a semi-finished delicacy made of fried pork. It originated in Guiyang, Guizhou. It is usually mainly fried with fattened pork and then added with light soy sauce, salt, It is made by stir-frying with vinegar, white wine and other seasonings until fragrant. Because the finished crispy whistle has multiple tastes such as sour, sweet, salty, fragrant and crispy, it can be nutritious and appetizing, and can be paired with rice. Therefore, crispy whistle has become a popular choice at present. It is one of the favorite local delicacies in Guizhou, so it is known as "Guizhou crisp whistle", also called Guiyang crisp whistle. Without further ado, let's go directly to everyone's favorite Linda Guanren teaching time.

Ingredients: 1500 grams of fresh pork belly (you need third-tier pork belly. If you can’t buy it, use front pork belly and add 30% fat to make it)

Ingredients: appropriate amount of distiller’s grains (just Sweet wine, also called rice wine and fermented rice wine, the name is different in different places, this is indispensable)

Seasoning: water, soy sauce (or light soy sauce to dark soy sauce 4:1), white sugar, mature vinegar, appropriate amount of salt

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—Start making—

①: First cut the fresh pork belly into square chunks, blanch it in a pot under cold water, and continue to cook for about 3 minutes after the water boils until the meat is completely cooked. Remove from cold water and cool down, drain, cut the fatter half and the leaner half in half, then cut both into small pieces of about 1 cm, and serve separately for later use. ——(Note that the meat used to make crispy whistles must be cut into fat and lean parts separately, because they need to be cooked separately later).

②: Take a clean small bowl, add 1 tablespoon of soy sauce, 2 tablespoons of mature vinegar, 1 teaspoon of salt, and a little sugar, mix well to form a black seasoning sauce, and set aside. ——(Note that all the seasonings here except the lees must be mixed well in advance, which will be explained later).

③: Add a small amount of oil to the pot and swish the pot to moisten the pot. Put the fattened meat cubes that have been cut into the pot first, and stir-fry slowly over medium-low heat to try to stir-fry out the excess fat inside. ——(Note, fry the fat ones first and then the lean ones, and fry over medium-low heat slowly, so that the oil will come out at the right speed).

④: Stir-fry for about 3 minutes. When the whole fat meat begins to shrink and become Q-elastic, add the slightly thinner half of the meat and stir-fry together, and continue to stir-fry for 2 minutes. Fry left and right until the fat and lean meat begin to release oil evenly and shrink, then pour out all the excess lard. ——(Note, when stir-frying, you must always pay attention to the changes in the meat quality of the lean meat. Do not fry it too hard. Pour out the frying oil when it shrinks slightly but still has the texture).

⑤: After pouring out all the lard, start the first step of seasoning. Pour half of the previously prepared black sauce into the pot. Keep the fire low and stir-fry slowly to allow the meat to mix with the sauce. Mix evenly and taste.

⑥: When the sauce in the pot is stir-fried to give a strong aroma and the juice begins to dry up, enter the second step of coloring. Pour the remaining half of the sauce into the pot and continue to stir-fry over low heat. When the second wave of sauce is about to dry up again, add 1.5 tablespoons of distiller's grains to enhance the aroma and flavor. When the bubbling is about to completely disappear, turn off the heat and remove from the pot. Quickly stir the pot a few times to remove the meat and place it on a plate. ——(Note that the lees must be placed behind the sauce, explained later).

Production picture: Such a Guizhou crispy whistle with attractive color, tangy aroma, sweet and sour taste, nutritious and appetizing and versatile is ready. Do you want to eat it?

——Summary of the content: “You ask and I answer”——

1. Why must crispy pork be made with evenly fattened pork belly? Can't it be done without fat?

Answer: ...Strictly speaking, Guizhou’s local crispy whistles are generally made from fat and lean pork neck meat. This kind of meat has the best texture and the most affordable price, but pig neck meat has the best texture and the most affordable price. The neck meat itself is pig neck meat, and it contains pig lymph meat to some extent. Therefore, if we eat this kind of meat at home, it is not considered good meat and is not highly recommended. Therefore, if we want to achieve almost the same taste but taste better. For reliable meat, it is recommended to choose pork belly with three threads. As for why you must use fattened meat to make crispy whistle, it is because the crispy whistle mainly pays attention to the "crispy" texture. "Crisp first and then taste" is the key, so if It is made of pure lean meat. If it is fried short, it will be soft. If it is fried long, it will be too hard and will not be crispy. Pure fat meat will be directly made into oily residue. Eat it. Although crispy, it gets greasy easily, so combining the two is the best choice to make a fragrant, crispy and delicious crispy whistle.

2. Why do the seasonings, except the lees, have to be mixed together before use? What's the point?

Answer: ... This point is also very critical here. Since the main function of distiller's grains in the crispy whistle is to make the crispy whistle more crispy, and the distiller's grains themselves are volatile substances, especially when encountering high temperatures. Therefore, if you add other seasonings to the pot too early, firstly, the distiller’s grains will evaporate prematurely during the seasoning process, resulting in a less crispy texture in the final product. Secondly, mixing with other seasonings too early will also dilute the other ingredients. For the seasoning effect, based on the above two points, it is recommended that the distiller’s grains be added separately.

3. Why must the fat and lean meat be fried separately in the frying pan?

Answer: ...This has been analyzed before, because crispy meat itself mainly pays attention to the "crispy" taste, and lean meat itself is higher in density and lower in moisture than fat meat, so when fried On the other hand, fat meat is less resistant to frying. Therefore, if it is fried together with fat meat, the fat part will not be completely fried, and the lean meat part will be fried in advance, which will cause the final product to taste greasy. Moreover, the lean meat part is hard and the eating experience is very poor. Therefore, it is recommended to separate the fat and lean meat slightly in advance, and then fry the fat meat first and then the lean meat when frying, so that the whole product will be crispy and delicious. It will taste just right and not greasy.

4. Why must the lees be added after the sauce? Can't you add it first?

Answer: ...As it has been explained before that the lees itself is not heat-resistant and easy to volatilize, so if it is added before the sauce, the aroma of the lees will evaporate prematurely, resulting in a poor addition effect, and the seasoning The juice itself contains a lot of water. If it is added too late, it will need to be stir-fried for a longer time, which will cause the texture of the crispy whistle to be hard; and if you choose to add the sauce first, you can also let the crispy whistle to ensure that the seasoning is fully eaten and the flavor is even. To sum up, let’s take a look at the above points. , it is best to add the distiller’s grains after the sauce, and it is best to add it last.

(1) Before making Guizhou crispy whistle, choosing meat is the key. It is best to use fat and lean meat. This is the key prerequisite for the fried texture to be crispy and not hard. (2) Before making Guizhou crispy whistle, the pork must be blanched once. This step of blanching has two key purposes: first, to remove the blood and fishy smell in the meat, so that the crispy whistle can be made even without adding any onions, ginger, garlic and spices. Secondly, the pork that is blanched and cooked first can effectively absorb enough water to ensure that the entire pork is heated more evenly during the subsequent frying process, and the fried pork will not be partially burned. This is also A common key tip for making a crispy whistle.

(3) “Don’t add onion, ginger, and garlic” when making Guizhou Crispy Whiskey! Remember! Because this is a semi-finished product with extremely low water content, if onions, ginger, garlic and other ingredients are added in the process, although the resulting crispy whistle will be more delicious and attractive, the storage time will be greatly reduced and it is very easy to deteriorate. , so if you are not in a hurry and need to mix it with noodles or use it for stir-fry, it is best not to add onions, ginger and garlic and store it in a sealed container.

(4) To make Guizhou crisp whistle, in addition to the seasoning ratio is very important, the understanding of the cooking method is also crucial. The reason why the seasonings other than the distiller’s grains must be mixed well in advance is for convenience Subsequent seasoning will add flavor faster, because the temperature during the frying process is very high. If the seasoning step is too slow, the flavor will be inconsistent and the taste will be different. In addition, be sure to remember that the sauce needs to be divided into two times. Next, the first time focuses on "seasoning", and the second time "focuses on coloring". Only when the division of labor is clear and the essence of the steps is understood can each delicacy be cooked easily.

(5) The prepared crispy whistle can not only be eaten directly, but can also be used with other ingredients to make various stir-fry dishes. The taste is unique, fresh and attractive, and can be eaten with wine (students who like strong fragrance can try it at Stir in some thirteen spices into the sauce first).

In fact, it is quite simple to make an authentic Guizhou crispy whistle. The main thing is that everyone must choose the meat well, adjust the seasonings, master the order of cooking, and be willing to practice more. I believe that even if you are a novice in the kitchen, you can quickly make a "delicious crispy whistle" that the whole family will love!