The food documentary "Sichuan Taste" is a food documentary that explores the relationship between Chinese and food with the theme of Sichuan famous dishes, and records many delicious dishes in Sichuan. The film aims to bring seductive food images to people who love Sichuan cuisine. There are fifteen episodes, each about 15 minutes long. The documentary is directed by Pange.
In the mountains of Sichuan Hanyuan in the cold winter month, killing pigs for the New Year is a folk custom here. The various busy figures in the cooking smoke depict the joy of harvest here, and the hard work of the year will eventually be rewarded happily. At the same time, the farmer will also make a mouth-watering and attractive flavor - fragrant altar meat.
Fragrant meat is delicious, fat and not greasy. Thousands of years of ancient craftsmanship have remained authentic. Passed down through the ages, the best of it has been passed down here. Hanyuan has been making jar meat for thousands of years. The local climate is particularly suitable for making jar meat. Corn and sweet potatoes in the mountains allow fat pigs to grow up to four hundred catties, fat and fragrant, fat and thin.
Remove large chunks of fresh pork and spread salt while hot. After a day of curing pores shrink, the salt has been completely absorbed by the meat. Authentic jar meat, on the other hand, needs to be specially fried at the most appropriate heat. The rolling grease from the low heat of the lard plate oil will force out the excess water of the marinated pork. After two hours of burning desire. The raw meat was gorgeously turned golden, crisp on the outside and tender on the inside.
And the earth altar is the most critical artifact to achieve delicious food. Disinfect with farmhouse home-brewed corn wine. At the same time, it will also make the formation of jar meat more unique. The meat is infested with the original pot of lard and the air is isolated with lard to preserve the meat aroma. Save it for more than two months before it is authentic.
Jar meat
Qingxi salt vegetables are pickled with local Hanyuan peppercorns and tritium salt, which is the treasure of the Hanyuan family. The jar meat is infiltrated by lard and blended with local Qingxi salt dishes to achieve an authentic local flavor. Under the action of high temperatures, the small freshness of the pickled vegetables is neutralized with the fleshy aroma of the jar meat, balancing the greasy and attractive aroma.
Salt dish jar meat
The collaboration between jar meat and tomato is equally soul-crushing. The refreshing sour juice of the tomatoes sucks through the oil aroma of the jar meat and becomes a fresh and smooth soup. Add a few fresh green leaves before cooking, the dish is sour and delicious, and rich in nutrients.
Tomato jar meat
And the gastronomic capital 240 kilometers away from Hanyuan. What the people in the city want is even more rural. Chili fried jar meat, green pepper crisp sweet spicy, released under the action of high temperature, the spicy penetrating glutinous meat slices, the achievement of fresh meat aroma is beautiful and appetizing.
Chili fried jar meat
The crisp and refreshing sweetness of garlic moss and the sticky texture of the jar meat form a unique taste difference. The rice is served with wine and is crispy and sticky, which makes people fascinated.
Stir-fried jar meat with garlic moss
Clay pots simmer flower meat, cooking artifacts are also earthen altars. Cut the pork belly into cubes, fry until the skin is loose, and then color the ingredients. After seven hours of marinating, simmer with ham and tea tree mushrooms. Simmer for two hours and steam for three hours. Only then can you get the smooth, salty and sticky simmered meat in the mouth.
Clay pot simmered flower meat
The Sichuan flavor of the best jar meat is the high-end atmosphere on the grade. The luxurious ingredient lineup of sea cucumbers, shark fins, yaozhu and elbows shows the leading role of square pork belly. Elbows and pork are the protagonists, and the chief should be stationed in the altar, and winter shoots, ham, meatballs, and various accessories will enter the altar in turn. Season the delicious broth to allow a variety of foods to be visible in a special altar. Five hours of hot steam release their unique flavor. Before serving, it needs to be delicately plated, seasoned with sauce, rake sticky and delicious, delicious and mellow. The result is a delicious bowl of meat.
Sichuan flavor of the best jar meat