Whole ham
Xuanwei ham, one of the famous Han specialties in Yunnan Province, is named after the production in Xuanwei. Its main characteristics are: shaped like a lute, only large bones and small bones, thin skin and thin flesh thick fat and moderate; Cut open, the aroma is strong, the color is bright, the lean flesh is bright red or rose, the fat meat is milky white, and the bones are slightly pink, as if the flesh is still moisturizing. Its quality is excellent, enough to represent Yunnan ham, so it is often called "cloud leg".
Xuanwei ham has a long history, starting from the Ming Dynasty at the latest. At the beginning of the 20th century, Pu Zaiting and others raised funds to set up the "Xuanhe Ham Company", introduced machinery and equipment to make canned ham, and then "Yunnan Xuanwei Pu in Ting Brothers Food Canning Co., Ltd." was established, and its products participated in the Guangzhou and other local competitions in 1923 and were well received by all walks of life. Dr. Sun Yat-sen wrote his inscription "Drink and Food Virtue", which has since become famous and exported to Hong Kong, Singapore and other places.
First, the practice
Lemon Sherwin-Williams ham stewed with pork hand soup
Ingredients: 1 fresh lemon, 15 grams of Sherwin-Williams ham, 150 grams of pork hands, 15 grams of shiitake mushrooms, 10 grams of ginger, 10 grams of green onion.
Seasoning: pork bone broth to taste, salt 5 grams, monosodium glutamate 1 gram, a little pepper, rice wine 2 grams.
Operation points: Before the pig hand is cooked, it is necessary to burn the skin and clean the hair, so that the soup will not have a fishy smell.
1． Fresh lemon cut into round slices, Sherwin-Williams ham sliced, pig hands to clean the hair, washed and chopped into pieces, shiitake mushrooms washed, ginger peeled and sliced, green onion cut into sections.
2． Boil water in a pot, put down the pig's hand, cook for 8 minutes on medium heat until the blood is out, rinse and set aside.
3． Use a clay pot, add pork hands, Xuanwei ham, shiitake mushrooms, lemon, ginger, green onion, infuse pork bone broth, rice wine, simmer over low heat for 1.5 hours, remove the ginger and green onion, add salt, monosodium glutamate, pepper.
Dish name: cloud leg cabbage
Features: bright color, tender and fragrant.
Ingredients: 500 g cabbage hearts, 25 g water magnolia slices, 75 g cooked ham. 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of sugar, 4 grams of cooking wine, 25 grams of water starch, 250 grams of broth, 500 grams of vegetable oil (actual consumption of 100 grams).
Production process:
1. Wash the cabbage hearts, control the dry water, and cut into long strips.
2. Put the vegetable oil in the pot and heat it to 60%, add the cabbage heart and fry it slightly, and control the oil.
3. Put a little oil in the pot and add the broth, cabbage, cooking wine, salt and sugar; Then put the ham slices and magnolia slices along the edge of the pot and cook for about two minutes, add MSG, first put the cabbage hearts on the plate, then heat the pot, hook the water starch, pour on the cabbage and serve. There are many other ways that you can discuss together.
As a Xuanwei person, at the end of each year, there is a year of pig, and the pork of the year is pickled at this time, leaving the complete pig hind legs to make ham. When I was young, because my family was poor, I often took the ham to sell, and eating meat at that time was a kind of satisfaction, and now I am out all year round, always missing the ham in my hometown.