Meat is the main food that most people often eat, except for some vegetarians and ethnic and religious restrictions, I am afraid that the vast majority of people in the world like to eat meat.
In China, especially the people in the north eat meat, they are the most arrogant.
Not to mention the large-scale meat and large bowls of wine in Inner Mongolia, Xinjiang and other places, but to say that the people of Shaanxi have a preference for meat. The common meat of Shaanxi people in weekdays is mainly mutton, pork, etc., mutton is mostly found in mutton steamed buns, water basin mutton, powder soup and sheep blood and other dishes, while pork is more common.
Baifeng meat in Sanyuan, Shaanxi Province, is an excellent dish for pork dishes.
White seal meat, Shaanxi Sanyuan region Han famous dish, the ingredients used are mostly pork rib meat and pig trotters, the prepared white seal meat on the table, the meat color is white, the soup is frozen and bright, fat but not greasy, thin and not chai, the taste is fragrant.
First wash the pork ribs, then cut into long cubes, put them in a pot and cook until three ripe, then remove and wash and set aside;
At the same time, the pig's trotters are cleaned, put into the pot and cooked until the skin changes color, then fished out, plucked and descaled until the skin is white, and then cut it longitudinally with a knife;
Take a small bowl, add cumin, rinse into boiling water, cover and set aside;
Turn on the fire, pour water into the pot, put the pork rib meat and pig trotters that have been cooked and cleaned once into the pot, and pay attention to the position and order when placing - first put the pig's trotter skin face down at the bottom of the pot, and then put the rib meat skin facing up, put it on the pig's trotter, and then cook it over high heat;
After cooking for an hour, skim off the foam, put the green onion, ginger (remember to pat pine), cinnamon, cardamom, cooking wine, and then change to low heat and simmer;
After waiting for two hours to simmer, turn the meat in the pot over, make the skin of the meat face down, add some salt, and continue to simmer;
Until the meat and pig's trotters can be pierced with chopsticks, the meat pieces are fished out, the skin is down, neatly stacked in a small plate, and then the knife is used to cut down the knife pattern on the meat pieces, in order to facilitate the broth to penetrate;
Then fish out the pig's trotters, remove the bones, put them back in the pot, and continue to simmer over low heat for about half an hour;
When the broth is thick and sticky, pour in the cumin perfume prepared earlier, stir well, and then skim off the foam;
After filtering the broth, pour it into the dish, soak the meat pieces for two or three minutes, and then take the white linen paper to absorb the oil on it;
Finally, when the broth condenses, you can change the knife to plate.
The whole process takes a long time, and there are some operations in the middle, so the dish of White Seal Meat is an extremely valuable dish in Sanyuan and even in Xi'an.
Its preciousness naturally has its reason. In addition to the long and complicated preparation process, the taste and texture of this dish is definitely one of the best.
Smell the aroma, touch the soft sticky, eat the taste of beauty.
Moreover, this dish also has extremely rich nutritional value. Pork rib meat is rich in high-quality protein and essential fatty acids for the human body, which can nourish the kidneys and nourish the blood, nourish the yin and dryness. Pig trotters, also known as "beauty meat", can speed up metabolism and delay the aging of the body.
However, after all, it contains higher cholesterol, so obese people and friends with high blood lipids must eat carefully.
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