Pork is a famous traditional meat product in Zhenjiang, long-renowned, with fragrant, crisp, fresh, tender four characteristics, lean meat red color, crisp and palatable, food without stuffing teeth, fat meat to the stomach, food is not greasy. When eaten, it is accompanied by Zhenjiang balsamic vinegar and ginger shredded, which is even more flavorful. It is said that in the early years of the Qing Dynasty, there was a processing of hooves, and the "Dantu County Chronicle" repaired during the Guangxu period of the Qing Dynasty has a record of "hooves", so it is also called crystal hooves. And because the skin of the meat is white, crystal clear, brine and transparent, the flesh is ruddy, the meat is tender, and the taste is delicious, so it is also called crystal meat.
Zhenjiang cuisine, formerly known as "salt meat". It is said that in ancient times, the second child of the Zhenjiang Jiuhai Street Hotel mistakenly salted the pig's trotters, and after cooking, the meat was red and white, smooth and crystalline, and the brine was transparent, like crystal, with a strong aroma and a mellow taste. Later, people thought that "salt meat" was indecent and changed to "crystal meat", which has been passed down to this day and has become a traditional famous product in Zhenjiang. Over the years, Zhenjiang crystal meat has been famous and famous in the north and south. The dish meat, Zhenjiang pot cover noodles and Zhenjiang balsamic vinegar are listed together as the "Three Monsters of Zhenjiang", because it was selected as the main dish of cold dishes of the "first feast of the founding of the country", so it has the reputation of "the first dish of the state banquet".
According to the different parts of the hoof, the meat can be cut into a variety of hoof pieces, such as part of the old claw meat on the front hoof, cut into pieces, shaped like glasses, its tendons are soft, delicious and fragrant, called "glasses dish"; the meat next to the front hoof, curved like a jade belt shape, called "jade belt hook dish"; the old claw meat on the front hoof, fat and thin, fragrant and tender, called "triangular ribs"; a piece on the back hoof together with a fine bone of net lean meat, called "Tian Lantern Stick Dish", its flesh is tender and crisp, the most preferred by meat eaters.
Although the meat is a cold dish, it is not the same as ordinary smoked pork. Its fine flesh is crimson, although cool but tender and easy to melt, food does not plug teeth; fat meat is degreased, food is not greasy; jelly transparent and shiny, flexible and not sticky, not fat and not greasy. This dish is refreshing and appetizing, elegant and tasteful, quite invigorating. If accompanied by ginger shreds, slightly add balsamic vinegar, drink morning tea if accompanied by Zhenjiang cuisine, tea fragrant meat beauty, have a different taste. The specific preparation of the meat is as follows:
Process:
The choice of raw materials → finishing→ pickling→ cooking → pressing hooves
formulation:
10 pig's trotters removed from the claws
Sake 25 g
25 g shallots
Salt 1.35 kg
Ginger Slices 12. 5 g
Peppercorns 7.5 g
Fennel 7.5 g
Nitrate water 300 g
Iso 3 g
Specific operation points:
(1) The selection and finishing of raw materials are fresh clawed pig's trotters that meet the requirements of hygiene inspection, cleaned and drained.
(2) Marinate the hooves flat on the board, the skin is facing down, use iron to poke a number of small holes in the lean flesh of each hoof, sprinkle with salt water and fine salt, knead well and rub through, and put it flat into the jar of oil and old brine to marinate. Marinate each hoof with 125 grams of salt for 6 to 8 hours in summer; salt 95 grams in winter for 7 to 10 days; salt 110 grams in spring and autumn for 3 to 4 days. After marinating out of the tank, soak in cold water for 8 hours, remove the astringency, and rinse with water.
(3) Boil the shallots, ginger slices, peppercorns, fennel, etc. well, pack them in two gauze bags, put 5 kg of water in the pot, add 400 grams of salt and 1.5 grams of open rock, boil over high heat, skim off the foam, put in the pig's trotters, skin down, layer by layer, boil over high heat, skim off the foam, put in the gauze bag, add Shao wine, cover the hooves with operators, press with heavy weights, cook for about 1.5 hours, turn the hooves up and down, put them back into the pot and cook for another 3 hours to 90% of the rotten time.
(4) Pressed hooves Take 40 cm in length and width, and 4 cm in side height. 50 flat pots of 3 cm, 2 pig's trotters per pot, skin facing down, every 5 pots stacked together, and covered with an empty basin. After 20 minutes, it is reversed up and down once, so that after 3 times, it is flattened. The pot is then removed and flattened to cool. Pour the oil storks in each pot into the pot, bring the soup to a boil over high heat, skim off the oil slick, add 15 grams of chime islet, 2. 5 kg, then boil and skim off the oil slick, scoop the soup into the hoof basin, flood the meat noodles, put it in a cool place to cool and freeze (when it is hot, you can wait for it to cool down and then put it in the refrigerator to freeze) into a translucent light amber shape, that is, a crystal hoof. The boiled marinade is the old marinade and can be used next time.
Quality standards
The meat has the four characteristics of fragrant, crisp, fresh and tender, the lean meat is red in color, crisp and delicious, the food is not stuffed, and the food is not greasy.