Source: Longyan Municipal People's Government Network
Wuping pig bile, also known as Wuping pig bile liver, is a famous specialty created by the Hakka people in Wuping County, Fujian Province, one of the "Eight Great Stems of Western Fujian". The main ingredients are glutinous rice pork liver, pork bile, five-spice powder, sorghum wine, star anise, sugar, and licorice.
Chinese wuping pig bile dried
The English name is wupingzhudangan
The main ingredients are glutinous rice pork liver, pork bile, five-spice powder, sorghum wine, star anise, sugar, licorice
Classification of the eight dry dishes in western Fujian, feasting cold cuts and famous dishes
The taste is fragrant and slightly sweet
It is produced in Wuping County
The history is more than 100 years
Brief introduction
Cooking method
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Wuping pig bile (originally written as pig bile liver, which became pig bile due to misread by most people) has a history of more than 100 years. Its production must go through seven processes: washing, ingredients, pickling, drying, flattening, shaping, and inspection. First, the pork's liver and gallbladder are soaked together, and an appropriate amount of white wine, spices and other ingredients are added to taste, and then roasted over a warm charcoal fire. The dried pig bile made in this way is purple-brown in color, fragrant and slightly sweet, and has the function of healthy stomach, cool and detoxification, which is welcomed by overseas Chinese.
Wuping dried pork bile has a purple-brown color, fragrant and slightly sweet, and is a famous dish for cold dishes at the banquet. It contains a variety of sugars and vitamins and other nutrients, with a healthy stomach, cooling and detoxifying effect. When eating, just steam it, rub a layer of sesame oil while it is hot, cut into thin slices and mix a little garlic slices when it is cold, and the aroma is overflowing and the charm is endless. Locals often use it as a great gift for entertaining guests and friends and as a gift to relatives and friends. Hong Kong and Macao compatriots and overseas Chinese especially like this hometown flavor.
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System 1
Wuping pig bile is exquisitely made, with many processes and strong seasonality. It is necessary to go through seven processes: washing, ingredients, salting, drying, squashing, shaping and inspection. Choose a fresh dark brown "glutinous rice pork liver", there is a removal of pig bile, the whole soaked in a certain concentration of salt water, plus the appropriate five-spice powder, sorghum wine, star anise and other ingredients, until the bile penetrates the liver, fish up and hang, every 2-3 days to reshape. The pig gall made in this way is beautiful in appearance, well-proportioned in color, and has good taste and quality.
System 2
Select fresh and undamaged pork liver with bile, soak in a solution made of salt, five spices, sugar, licorice and shochu, make it smellable and bile penetrate the pork liver, and when making a flat hanging well, drizzle with shochu and sesame oil, steam in a pot for 30 minutes, take it out and let it cool, slice it and make it. Every year in late autumn and early winter, the weather is clear, which is a good season for the production of dried pig bile.