Sihai network

There's always a story for each dish, so you can't bear to miss it

Every place seems to have a corresponding cultural heritage of food. For example, people in the north have good noodles, while the south takes rice as their staple food. Shanghai's Jiangsu and Zhejiang areas like sweet food with light taste, while Sichuan Province is afraid of spicy food. Throughout the food customs of all regions, you will always have different folk customs. How can Guangdong Hakka's preserved meat with preserved vegetables be lacking?

food preparation

Main ingredients: pork rib (streaky pork) (1000g)

Accessories: Plum (150g) starch (broad bean) (5g)

Seasonings: Douchi (15g), ginger (5g), garlic (5g), white granulated sugar (20g), Sufu (red) (10g), salt (5g), soy sauce (15g), chili (red, sharp, dry) (1g), jiangmi wine (5g), vegetable oil (50g)

Production method

1. Scrape and clean the streaky pork, boil it with water until it is cooked, and take it out;

2. Coat the cooked meat skin with soy sauce;

3. Stir fry hot pepper, cool in the air, immerse in rice wine to form Sichuan pepper wine;

4. Heat the wok over medium heat, add oil to boil slightly, add the meat to cover and fry until silent, remove and drain oil;

5. Cut the dried meat into long pieces, each about 8 cm long and 0.5 cm wide, and place them in a bowl with the skin downward and in the shape of a windmill;

6. Mash Douchi, garlic and red fermented bean curd into minced, put them into a bowl, add ginger slices, refined salt, soy sauce, Sichuan pepper wine and sugar to make flavor juice;

7. Pour the mixed flavor juice into the meat, and then put the whole bowl into the steamer. First, steam it over a high heat and then steam it at a low heat for about 40 minutes;

8. Wash and cut into 3 cm long and 1 cm wide slices;

9. Mix the cut plum vegetables with sugar and oil, put them on the meat, steam for 5 minutes, take out, and decant the original juice;

10. Double button the meat in a dish, boil the original juice, add wet starch, mix it into a thin sauce, and pour it on

Plum dish is a traditional Hakka specialty. It is golden in color, fragrant, sweet and refreshing. It is not cold, not dry, not wet and not hot. It is said that it is also known as the three treasures of Hakka, along with salt baked chicken and fermented tofu.

It is said that there is a beautiful legend about "Meicai braised meat". In the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to study cooking in Hangzhou West Lake. After the two chefs returned to Huihui after learning, Su Dongpo called them to imitate Dongpo braised meat of Hangzhou West Lake, and made it from plum vegetables. It was delicious, refreshing and not boring. It was very popular with Huizhou people for a time It has become a delicious dish at Huizhou banquet.