【Nanjing fragrant belly】 originated in the first year of the Qing Dynasty Tongzhi (1862) Dacaixia Street "Zhou Yixing South Leg Zhuang", when the boss had a sudden idea, using the processed pig bladder as a bag, poured into the meat filling, made into a shaped like an apple, thin skin and elastic belly, this kind of thing looks red and white quite good-looking, eating is more tender and refreshing, slightly sweet. Because of its unique shape and strong fragrance, it soon spread among the people and was called "fragrant belly". During the Guangxu period, it has been sold to Beijing, Tianjin, Guangzhou, Shanghai and other places.
In 1910, at the Nanyang Persuasion Conference held in Nanjing, Nanjing fragrant belly and Nanjing plate duck won the quality award together, and since then it has been famous all over the world and sold well all over the world.
Later, in 1956, the public-private partnership Lamei Food Factory was established, a technique that has been passed down for a hundred years. "Lamei" and "Zhou Yixing" are all long-established brands in Nanjing, and Nanjing Xinlamei Meat Products Factory Co., Ltd. is also a non-genetic protection unit of "Nanjing Fragrant Belly".
It is still the favorite Wax Flavor New Year goods of Nanjing people. It is not only a famous dish at the banquet, but also a daily accompaniment to the meal. According to the traditional customs of the old Nanjing people, the fragrant belly should be placed in the first place at the banquet, which means "living alone and respecting" to show respect.
Preparation method of Nanjing fragrant belly
(Pig bladder belly production process is cumbersome, the length is a bit long, do not want everyone to miss any details, just a yard down)
Ingredient preparation: 100kg of pork shank meat (80% lean meat + 20% fatty meat), 4-4.5kg of refined salt, 3kg of sugar, 25g of spices (preparation of spices: 100kg of peppercorns, 5kg of star anise, 5kg of cinnamon, roasted in an iron pot until yellow and crispy, crushed and sifted to make)
<h1 class="pgc-h-arrow-right" > production steps:</h1>
1. Correct the bladder: squeeze the urine in the bladder, soak the bladder with warm water, cut off the fat, oil tendons and the overly long bladder neck, and appropriately retain the two ureters on both sides of the bladder neck in order to inflate.
2. Soak the bladder: soak the trimmed bladder with sodium hydroxide solution (i.e., caustic soda water). Every 100kg of repaired bladder, summer with caustic soda water 6kg, other seasons with 9kg, add water 180kg ratio, first the solution is mixed and stirred evenly, and then the bladder into it to stir. Soaking time, summer 5-6h, spring and autumn 10h, winter about 18h. If the temperature is around 0 °C, the soaking time is longer. Soak until the bladder is purple-red, remove and filter, transfer to a water tank and soak for about 10 days, change the water once a day, stir 3-4 times until the belly turns white.
Salted bladder processing: Use a defective (leaky) bladder to soak with water to let it ferment naturally. In summer, use cool water, change the water every half day, change 3-4 times; in winter, use warm water, change once a day, soak 3 is too difficult; soak for 2 days in spring and autumn. Wash each bladder once while changing water. After the blister fermentation and cleaning, the bladder is white and odorless, and the dirty and smelly smell is all removed.
3, drying: the soaked bladder fished out, in addition to moisture, with the compressor inflated, so that the bladder is balloon-shaped or duck egg-shaped, and then clamp the bladder neck with an iron clip, do not leak, hang on a bamboo pole to dry or dry.
It's not a balloon, it's an inflated pig bladder
4. Cutting and sewing: cut off the dryed or dried bladder neck, stack and dry it flat, and cut according to the template of the large and small belly: the large skin is 18cm high, the diameter is 9.5cm, the width of the lower arc is 12.5cm; the small leather is 16.5cm high, the diameter is 9.3cm, and the width of the lower arc is 12cm. Then separate the sizes and use a sewing machine to form a fragrant belly.
5. Bubble belly: Whether it is a sewn dry belly or a salted bladder, it should be soaked (3h to a few days). After soaking, change the water to remove impurities, squeeze the drainage, use alum 0.375kg per 10,000 bladders, dry and rub first, and then put water to scrub 2-3 times, each place should be washed clean, drained.
6, grinded meat mixed with filling: choose fresh pork leg meat, peeled, bone, mucous membranes, tendons, congestion, spots, lesions, lymph, etc., the meat cut into strips as thick as chopsticks, about 3cm long. Stir the spices, salt and minced meat thoroughly, then add sugar and marinate for 15 minutes, until the salt and sugar are completely dissolved and then filled.
7, loading belly: use a special funnel from the neck of the bladder to fill the meat filling, each large belly is packed with 250g, the small belly is loaded with 175g, and then the needle is used to evenly prick the hole in the epidermis, squeeze out the air in the belly, hold the upper part of the belly, rub the belly into a solid apple-shaped ball on the board, and finally tie a loose knot sleeve to tighten at the seal, that is, the belly embryo.
If it is made with salted belly, use the tip of the bamboo skewer along the upper end of the meat filling like a sewing quilt to pin the belly, generally do not 5-7 channels, do not have to fold up, tighten the knot with the rope, first put the rope in a circle, tie it to the two ends of the bamboo skewer to tighten, and then the other end of the rope can be used in the same way to tie another belly, cut off the belly on the top, sew and then use.
8, drying: there is a lot of moisture inside the freshly filled belly embryo, which needs to be evaporated by sunning and hanging. Dry for 3-4 days in early winter, if the sun is insufficient, extend the drying time until the appearance becomes dry, and then move into the ventilated and dry warehouse to hang. The distance between the fragrant belly is 10cm, which is convenient for ventilation, at least 80cm from the ground, and does not get damp. After 1 month of hanging, it is a finished product.
The finished Nanjing belly, the outer coat is dry and complete, close to the contents, solid and elastic, no mucus or mildew, the cut surface is firm and there is no gap, the meat is evenly moist, the lean flesh is rose red, the fat is white, and it has a rich mellow flavor.
Because of its round and rolling shape, Nanjing people give it the meaning of "perfect and perfect", every time Chinese New Year's Eve rice, the dinner table is always indispensable to the figure of fragrant belly.
The traditional bladder belly production is very labor-intensive and time-consuming, in the late 80s and early 90s, the belly on the surface of Nanjing was mainly changed to pig casings, and most of the current purchases are pig casings, and the bladder belly is relatively small.
Source fragrant food recommended