Weishan Po meat bait silk of home practices how to do delicious view

The following is an introduction to the practice of Weishan Po meat bait wire:

1, bait wire processing, to choose the famous Weishan "yellow skin valley" rice, after sieving, selection, soaking, steaming, pounding, pressing, cutting and other processes carefully made, bait wire white color, taste soft and sticky, sweet, not brittle and not sticky. Bait silk is best eaten in the morning processing good, after the night, after a few days of bait silk, the flavor is much worse.

2, Po meat processing, to choose Weishan local pork elbow and pork, put on the chestnut charcoal fire slowly roasted until the meat skin charred, will be placed in the rice water soaked for an hour or two, will be scorched black bubble skin scraping, repeatedly scraping clean, put into the local production of earthen pot, injected with well water or spring water, plus some Weishan local ham and chicken, high heat boil, skimming foam, plus ginger, grass jelly and other The lid of the pot is sealed with moist cotton paper and simmered for half a day over a low fire. Uncover the pot, the aroma of the nose, soup color white but not greasy mouth, meat from the bone and not out of shape.

3, hot bait silk soup to rolling water, put the hot bait silk into a large clay bowl, scooped into the broth in the clay pot, with a spoon will be poi meat pressure dispersion and "hat" on top of the bait silk, and then put on the refined salt, oil chili, pepper oil (with the famous Weishan Dahongpao pepper concoction), green onion, garlic juice, pepper, pickles and other seasonings, so that a bowl of fragrant, fragrant and fragrant. In this way, a bowl of fragrant fire bar meat bait put in front of you - a glance over, red, white, yellow and green, color and flavor, broth thick and fragrant, bait white thin sticky, fat and thin meat appropriate, melt in the mouth, to enjoy such a delicacy on earth, that is, to give a fairy also do not do it