How to make Weishan Pork Bait?

1, bait silk processing, to choose Weishan famous "yellow skin grain" rice, after sieving, selection, soaking, steaming, pounding, pressing, cutting and other processes carefully made, bait silk white color, taste soft and 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, repeated 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 nuts 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 and fragrant. So, a bowl of fragrant fire Ba meat bait on your face - a glance over, red, white, yellow and green, color and flavor, broth thick and fragrant, bait silk snow white fine glutinous, Po meat fat and thin appropriate, melt in the mouth, to enjoy such a delicacy on earth, that is, to a god also do not do it! Weishan Po meat bait wire

Weishan Po meat bait wire fireba never get tired of eating, the key to its fine workmanship, selection of materials carefully. The most authentic selection of materials to be used in Dali Weishan's famous "Huangpigu" rice, made of bait white color, soft and sweet taste, and not crunchy and not sticky. In addition, the bait is best eaten on the morning of the processed, after the night or a few days after the flavor is much worse. Selection of meat can only choose just slaughtered fresh pork marketed hind legs, elbows, abdominal three lines of meat, in the charcoal fire with a large fire will be the appearance of charcoal, and then put into warm water to soak for a few moments and will be scraping the slag clean, and then into the large casserole with an appropriate amount of fruits, wax bones with the Wenwu two-fire cooking and stewing, stewing the meat cooked and stewed until cooked and flabby, after a day and a night to prepare for good on the broth and the "hat! ". Cooking bait silk also have learning, experienced chefs know how to master the time and fire, bait silk in eighty hot boiling water to cooked and not rotten, plus stewed meat, broth, put on the chopped green onions, soy sauce, Weishan Caochang mountain of Dahongpao peppercorns made of sesame oil, and then add the garlic sauce, fragrant roasted chili pepper noodles, etc., so that the fire bar meat bait silk eat up the soup is fresh and delicious, flavorful, the entrance to the taste of the mouth is a memorable experience