Source: Upstream News - Chongqing Morning Post
Burning white is completely new to Chongqing people and is loved by countless people. A bite of meat to a mouthful of salt dishes, simply not too cool!
But I don't know if you have ever eaten Peng shui's Fu Weng roasted white, and its traditional production skills were included in the sixth batch of municipal intangible cultural heritage representative projects in Chongqing in 2019.
The main inheritance of Fuweng White is Yushan Ancient Town in Pengshui Autonomous County. Yushan was extremely prosperous in history, with merchants and merchants in an endless stream, rich in Jia and Shu, and the Yujiang River "watching a thousand people giving their hands during the day and watching ten thousand bright lights at night" was the most vivid portrayal at that time; coupled with the fact that Yushan was barbaric and isolated, during the Song and Tang dynasties, there were many court officials who were belittled or exiled to Pengshui, and these officials sent love to the landscape during their stay in Pengshui, walked in songs, exchanged and blended with the people of Pengshui, created a large number of good articles about the popular population, circulated many good stories about poverty alleviation, and became an important component of qianshui Chinese.
In 1094, Emperor Zhezong demoted Huang Tingjian to Fuzhou (涪州別車) and relocated to Qianzhou (present-day Pengshui). "Idle living does not want to be related to the public", Huang Tingjian in Pengshui played between the mountains and rivers and drunk with the people, deeply loved by the people, people admired. He especially likes to eat old salt vegetables, wheat sauce and slag sea peppers made by the local soil method, and creatively cooks these native vegetables together with pork belly to produce a bowl of meat with a fragrant aftertaste, soft and sticky, and the people named the bowl meat "Fu Weng Roast White" because of their admiration for Huang Tingjian. With the change of years, "Fu Weng Burn White" is also known as "Yushan Burn White".
The main ingredients of Fu Weng roasted white are pork belly, old salt vegetables, slag sea pepper, auxiliary ingredients are ginger rice, garlic rice, cooking wine, mash, rapeseed oil, salt, chicken essence, monosodium glutamate, pepper powder, pepper powder, native wheat sauce, soy sauce, soy sauce, soy sauce and soy sauce.
The traditional production of Fu Weng roasted white is divided into six steps——
In the first step, blanch the pork belly, skim off the foam, remove the blood water and fishy smell, remove the dried water, evenly spread the wheat sauce and mash on the skin of the meat, and marinate for 5 minutes. Scoop the boiled meat into a basin and let cool.
In the second step, pour an appropriate amount of rapeseed oil into the pot, after the oil temperature is 90%, put the pickled pork belly skin down into the frying pan and fry, fry the skin until golden brown, fish out, put it in boiling meat water and soak for 10 minutes.
In the third step, the meat is fished out of the boiling meat water, dried and cut into 6 cm long and 1 cm thick slices, and the meat skin is placed in a clay bowl facing down, and 12 pieces of meat are placed in each bowl.
The fourth step, the old salt vegetables and slag sea pepper into the pot stir-fry, and then evenly spread a layer of stir-fry on the meat slices, the stir-fry should not be too thin and too thick, to see no meat as the standard.
In the fifth step, pour the remaining seasoning into a bowl and stir and mix, pouring one spoonful of seasoning on each bowl.
In the sixth step, put the meat bowl into the steamer after boiling on high heat and steam for 50 minutes.
Because of the addition of slag sea pepper, the whole bowl of roasted white highlights a different fragrance, and even three bowls of dry rice are not addictive.
Source: Found Pengshui WeChat public number, Pengshui Express Baijia number
This article is from [Upstream News - Chongqing Morning News], which only represents the author's views. The National Party Media Information Public Platform provides information dissemination services.
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