Basic introduction
1. Jinan traditional snacks. It began in the Qing Dynasty, and it is said that the product was created by Fengjilou Hotel in Jinan. The chef of this shop used pork ribs with seasonings and fragrant rice, put them in a small jar with black porcelain glaze, and simmered them with charcoal. At the end of the Qing Dynasty, Jinan, a famous jar meat store, was promoted to Tongyuan Building, which was opened in the Guangxu period of Qing Dynasty and was located in Houzaimen Street in the city, and enjoyed a high reputation at that time. Because the meat is stewed in a porcelain jar, it is named jar meat.
2. "jar meat" was originally a traditional Sichuan dish with local flavor. It is said that this dish originated in rural areas of Sichuan. Because there are many ways for farmers, there are more food and more pigs, and more pigs are more meat. During the planting and harvesting season, there are few busy farmers, and they want to eat meat as a "tooth sacrifice", but they are afraid that cooking meat will miss farm work. So when I was busy, I replaced the pot with an altar, hastily put large pieces of pork into the altar, added some onion and ginger seasoning with salt and water, sealed the jar mouth, and simmered it with a "mother-child fire" (firewood fire). When I got home from work, I opened the jar mouth and the fragrance was overflowing. This method of eating has also spread to the market.
Practice:
Ingredients: 500g pork belly with skin, 75g fried pork balls, 200g eggs, 50g chicken, 25g ham, 50g cuttlefish and 25g winter bamboo shoots. 25g of mushroom, 10g of golden hook10g, 0g of ginger10g, 0g of onion15g, 2g of pepper, 50g of fresh soup, 250g of lard, 20g of finely dried bean powder, 3g of refined salt, 0g of soy sauce15g and 20g of fermented glutinous rice juice.
Production process:
1. Pork, chicken and pig bones are boiled in a boiling water pot for a few minutes, then taken out. Pork is cut into 7 cm square pieces, and chicken is cut into pieces. Boiled eggs, shelled, wrapped in bean flour, fried in pig oil pan until yellow, and taken out. Cut the winter bamboo shoots into hob blocks. Cut the ham into thick strips, and wash the golden hook and cuttlefish essence after the water rises.
2. Put pig bones in a small pottery jar, put pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork balls, etc. into the jar, and add refined salt, soy sauce, wake-up juice, sugar juice and gauze-packed ginger (smashed), onion (tied), pepper (smashed) and Tricholoma (swollen).