How to eat Ya 'an jar meat?

Jar meat is a special food of Hanyuan in Ya 'an.

The layer of lard on it is to keep the meat for a longer time and avoid the meat from deteriorating when it comes into contact with air. The first thing is to melt the oil, take out the meat, heat it with a small fire pot, put the whole meat in, then take it out after the oil is melted, and slice it for later use when the meat is cold.

The jar meat is really processed at will, and it is very delicious. You can use it to fry any vegetarian dishes you can think of. For example, green pepper, garlic sprout, garlic bolt, sauerkraut, pickles, or plum vegetables, lotus flowers and so on. They are all very delicious when fried with it.

Stir-fry your favorite vegetarian dishes until they are medium-cooked, then put the jar meat just prepared and stir-fry it (add some salt when frying vegetarian dishes, because the jar meat itself has salt), and then there is no need to add salt. Add monosodium glutamate (or not) when cooking, and a plate of delicious jar meat will be served.

Extended data

Make ingredients

500g pork belly with skin, 75g fried meatballs, 200g eggs, 50g chicken, 25g ham, 50g cuttlefish and 25g winter bamboo shoots. 25g of mushroom, golden hook 10g, ginger 10g, onion 15g, 2g of pepper, 500g of fresh soup, 250g of lard, 25g of dried bean powder, 3g of refined salt, soy sauce 15g, 20g of fermented grains juice and 25g of sugar juice.

Exercise 1

production process

1. Boil pork, chicken and pig bones in a boiling water pot for a few minutes and then take them out. Cut the pork into 7 cm square pieces and cut the chicken into pieces. Boiled eggs, shelled, coated with bean powder, 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 after the water rises.

2. Put the pig bones in a small clay pot, and add pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork balls, etc. Add refined salt, soy sauce, hangover juice, sugar juice and ginger (mashed), onion (tied), pepper (mashed) and Tricholoma (swollen) wrapped in gauze.

Then seal the jar mouth with paper (wet), put the jar on the chaff fire and simmer for about five or six hours, remove the sealing paper, take out the gauze bag containing ginger, onion and Tricholoma, and put it on the plate.

Exercise 2

Make ingredients

5000g of ribs, 0/5g of rock sugar/kloc-,5g of cinnamon, 0/0g of onion ginger/kloc-and 0/00g of soy sauce/kloc-.

production process

1. Wash the ribs, cut them into 2cm square pieces, blanch them in a boiling water pot for 5min, take them out and rinse them with clean water. Cut the onion into 4cm long sections, cut the ginger into large pieces and tie it tightly with hemp rope.

2. Put the meat in a porcelain jar, add 1000g rock sugar, cinnamon, onion, ginger, soy sauce and water, cover the jar mouth with a plate, put it on medium fire for 5 minutes, and simmer for about 3 hours until the soup is thick and rotten. Air 10 minutes, put the meat and soup together in a soup bowl or a plate at the bottom of the jar, and go to the original jar together.

factor of production

1. Diced meat before entering the porcelain jar should be blanched with boiling water to remove blood stains;

2. When stewing, use a small fire, and cover the jar mouth tightly.

Exercise 3

Make ingredients

500 grams of ribs. Soy sauce 15g, rock sugar 10g, cinnamon 10g, onion 5g, ginger 5g.

production process

Cut the ribs into 2 cm square pieces, put them in a boiling water pot and wash them with clear water. Put the meat in a jar, add soy sauce, rock sugar, cinnamon, onion, ginger slices and water (it is better to soak the meat), cover the jar with a plate, boil it with high fire, and then simmer it until the soup is thick and crisp.

Exercise 4

Make ingredients

500g pork belly with skin and 4 fried meatballs (about 250g). 500 grams of chicken, 250 grams of ham, 250 grams of cuttlefish, 50 grams of golden hook, 250 grams of winter bamboo shoots, 50 grams of Tricholoma, 4 eggs, fresh soup 1500 grams, and some pork bones. 25g of ginger, 50g of onion, 5g of refined salt, 0g of pepper10g, 0g of soy sauce10g, 30g of mash juice, 20g of sugar syrup, 20g of dried fine bean powder and 250g of cooked lard.

production process

1. Pork belly with skin, chicken and pig bones are boiled in a boiling water pot for a few minutes and then taken out. Cook the eggs, shell them, coat them with fine bean powder, fry them in a lard pan until they are yellow, and take them out.

2. Mash the ginger, tie the onion tightly, mash the pepper, and put the mushroom into a gauze bag together after it swells.

3. Cut the ham into strips 5 cm long and 1.5 cm thick. The gold hook is inflated with clear water. Soak cuttlefish in clear water, remove bones and impurities, and cut each cuttlefish into 2 pieces. The tips of winter bamboo shoots are all cut into 4 petals. Cut the cooked chicken into two pieces.

4. Put aluminum pot and pork bones in the bottom of the pot, add fresh soup, add refined salt, wake-up sauce, soy sauce, syrup, a bag of wrapped ginger, ink, ham, pork, chicken, golden hook and winter bamboo shoots. Seal the mouth with wet thick paper, cover tightly and simmer for about 4 hours. Then add the fried eggs and meatballs, seal the pot mouth, continue to simmer for about 1 hour, take out the bag with ginger, onion and mushrooms, and put it on the plate. ?

Exercise 5

Make ingredients

Eggplant ... 400 grams

Tofu ... 1 yuan

Vegetarian chicken ... 1

Mushrooms ... 10

Winter bamboo shoots ... 100g

Yellow flowers ... 24

Winter vegetables ... 5 grams

Little carrot ... 25g

Red soy sauce .. 20g.

Rice noodles ... 250 grams

Eggs ... 1

Energy ... 5g

Onions ... 5g

Salt ... 5 grams

Refined sugar ... 5 grams.

MSG ... 2g

Pepper noodles ... 1g

Vegetable oil ... 1000g (about 100g)

production process

1. Dry tofu and add salt, monosodium glutamate, pepper, winter vegetables (granular), radish (granular), ginger, bean powder, eggs, etc. And make them into pigeon egg shape, sharp knife shape and lion head shape respectively, and fry them in oil pan until golden brown.

2. Cut the eggplant into equilateral triangular pieces with a thickness of 3cm and a side length of 6cm, roll them with rice flour, fry them in an oil pan until golden brown, embed them in a bowl with vegetarian chicken (sliced), lion head, pigeon eggs and sharp knife, and then add mushrooms (washed), yellow flowers (tied), winter bamboo shoots (sliced), ginger (chopped) and onion (chopped).

3. Mix vegetarian soup, red sauce, salt, sugar, monosodium glutamate, pepper and water bean powder into a thick paste and pour it on a plate.

factor of production

1. Soak the tofu first to remove the odor.

2. Set the bowl.

References:

Baidu Baike jar meat