Allusions and cooking methods of thousands of pieces of meat.

Duan Wenchang, the prime minister of the Tang Dynasty, liked cooking very much. His kitchen is called Lian Zhentang, and his chef is called Shan Zu. He compiled a five-volume cookbook called Zouping Imperial Classics. General En, a Manchu official stationed in Jingzhou during the heyday of the Qing Dynasty. I once opened a shop to manage this dish, but it's not surprising. The "thousand pieces of meat" I cooked was greasy and greasy, and the customers were gradually left out. When General En returned to Beijing, he learned that Chef Yu and Chef Zhang Lin were going to retire to their hometown in Jingzhou, so he used his power to hire two chefs as chefs. Two chefs, Xiao and Zhang, followed the main points of Duan Wenchang's cooking before his death. On the basis of the original method of making "thousand slices of meat", they changed 20 thick slices of meat into 80 slices, changed the leaves of pickles into Liuyang lobster sauce, added peppers and fermented bean curd, and added seasonings such as onions and ginger. They are first steamed with strong fire, and then steamed thoroughly in a cage when they are ready to eat, which changes the traditional practice of being greasy and single in ingredients.

Flourishing development.

Thousands of pieces of meat

Raw materials:

Ingredients: 500 grams of fresh ribs.

Seasoning: sesame oil 100g (edible amount 50g), half piece of red tofu, golden sauce 150g, salt 1g, 5g of onion, 25g of soy sauce and 2 chopped green onion. 5g, 6g pepper, 75g lobster sauce and 25g ginger slices.

Method:

1, pork belly, add water and cook for half an hour. Take out the pigskin and spread it evenly with golden sauce.

2. Put the pot on a high fire, heat the sesame oil to 50%, put the meat covered with golden sauce into the pot while it is hot, fry it until golden brown, take it out and cool it, and cut it into 80 4.5 cm long slices (the thinner the better).

3. Take a large bowl, put it at the bottom of pepper, onion and ginger slices, and then put the meat slices into the bowl neatly. Then pour soy sauce and fermented milk on the meat, add lobster sauce and salt, steam in a bowl for 4 hours, take it out and let it cool.

4. When eating, steam it thoroughly in the cage, take it out and turn it over, remove the pepper, onion and ginger slices, and sprinkle with chopped green onion.

Features:

The color is red and bright, the film is as thin as paper, and the entrance is soft and moist, fragrant but not greasy.