"Oil burst double crisp" is a traditional dish with a long history in Shandong. The "double crisp" here refers to the tip of the pork belly and the gizzard.
Oil bursting, is a traditional cooking method of Chinese food, is to use a knife cut small materials first boiled for four minutes and then taken out, drain the water, immediately put into 80% or 90% of the hot oil pot fried until seven minutes cooked that is fished out, and then the drained materials into the small oil pot, the prepared sauce in advance poured people, shake the pot to mix the hook, then the material is just mature to complete. The oil bursting method is suitable for small fresh materials such as diced chicken, shredded meat, shrimp, chicken gizzards, etc.
From the perspective of production methods, the most difficult part of this dish is the mastery of the heat, one more is too old, and one less point is too much. Some people call this dish an extremely difficult dish that ordinary people can't get.
Legend has it that this dish began in the middle of the Qing Dynasty, in order to meet the needs of local dignitaries and nobles, chefs in Jinan, Shandong Province, with pork belly tips and chicken gizzard slices as raw materials, carefully operated by knife workers, boiled oil and stir-fried, the original must be cooked for a long time belly and gizzards, rapid maturity, crisp and smooth taste, fresh and refreshing. Soon after the advent of the dish, it was famous in the city, the original name was "burst double slice", and later customers praised this dish as crisp and tender, so it was renamed "oil burst double crisp".
By the middle and late Qing Dynasty, this dish spread to Beijing, Northeast China, Sichuan and Jiangsu, becoming a famous dish in Shandong at home and abroad. In Sichuan cuisine, this dish is called hot double crisp, and the ingredients and methods are basically the same as those of Lu cuisine, but with the addition of pickled peppers.
Yuan Ming, a famous scholar of the Qing Dynasty, gave a very high evaluation to the "oil burst double crisp", he said in the "Suiyuan Food List": "Wash the pork belly, take the extremely thick place, remove the upper and lower skin, use the center alone, cut the dice pieces, boil the oil and stir-fry, add the seasoning to the pot, and it is better to be extremely crisp." This Northerners law also. ”
In addition, Liang Shiqiu also praised the dish of "Oil Burst Double Crisp" in "Yashe Talks about Eating", and he believes that the standard for this dish to do well is: "Fried red and white, beautiful looking, eating in the mouth ligaments with crisp, chewing can hear the creaking." ”
It is said that in the past, Restaurants such as Baihuacun Restaurant, Yanxitang Restaurant, and Jufengde Restaurant in Jinan were relatively good at making "oil burst double crisp".
Here's how to make this dish:
Ingredients: 200 grams of pork belly, 150 grams of chicken gizzard, 5 grams of rice wine, 1.4 grams of refined salt, 2 grams of minced green onion, 1 gram of minced ginger, 1.5 grams of minced garlic, 1 gram of monosodium glutamate, 500 grams of hot lard (about 50 grams), 25 grams of wet starch, 50 grams of clear soup
Method of production
1, peel off the belly, hard tendons, wash, use a knife to cut the net flower knife, put it in a bowl, add salt, wet starch and mix. Wash the chicken gizzards, remove the inner and outer tendons, cut a cross knife with a knife spaced 2 mm apart, put it in another bowl, add salt and wet starch and mix.
2: Take another small bowl, add clear soup, rice wine, monosodium glutamate, fine salt, wet starch, mix well into a sauce and set aside.
3: Heat the wok over high heat, add lard, cook until 80% hot, add pork belly and chicken gizzard,
Quickly spread out with chopsticks and pour into a colander to drain the oil. Leave a little oil in the wok, under the onion, ginger,
Sauté the minced garlic until fragrant, then pour in the pork belly and chicken gizzards, add the sauce, stir-fry twice, and then put on the plate.
(Text/Zhu Wenlong, Photo/Network)