Pork belly with sauce
Fresh ingredients: pork belly, sugar, noodle sauce, green onion, ginger, shallots, garlic, rice wine, chicken essence, cooked lard
Production steps
1. Pork belly is boiled for seven matures, fish out the slanted knife and cut into large pieces, mix well with sugar, sauce, ginger, rice wine, chicken essence and cooked lard.
2. Spread the shallots together with garlic on the bottom of the casserole, spread the pork belly on top, bring to a boil over medium heat, simmer for 8 minutes with the casserole pot and serve with a small stove, sprinkle with green onions and serve
Characteristics of the dish: smooth, tender and mellow, salty and fragrant.
Burn winter shoots
Fresh ingredients: 1500 grams of fresh winter shoots, broccoli, chicken broth, sugar, sesame oil, soy sauce, refined salt
1. Bury the shells of winter shoots into charcoal, remove them when they feel soft by pressing the bamboo shoots by hand, cut the roots, peel the shells, pry long strips with a knife, and put them into a long dish. Place the broccoli seasoned with salt around the sides.
2. Mix the salt, sugar, soy sauce, chicken broth and sesame oil into a marinade, and serve with the roasted bamboo shoots.
Characteristics of the dish: creamy color, crisp and tender and fragrant.
Introduction of Chinese emblem cuisine masters
Xu Qidong, Senior Technician of Chinese Cooking, Master of Chinese Hui Cuisine, Chief Judge of Anhui Catering Industry, Representative Inheritor of Hui Cuisine of Provincial Intangible Cultural Heritage Projects. He is currently a member of the National Catering Industry Education and Teaching Steering Committee, a member of the Expert Database of the Department of Commerce of Anhui Province, an expert of the Vocational Skills Appraisal Center of Anhui Province, the person in charge of the "Provincial Famous Teacher Workshop" of the Department of Education of Anhui Province, the director of the Hui Cuisine Research Institute of Anhui Hui Kitchen Technician College, and a visiting professor of Anhui Hui Kitchen Technician College.
Engaged in Hui cuisine research and cooking teaching for 31 years, he has organized and led the representative teams of Jixi County and Anhui Hui Kitchen Technician College to participate in national and provincial cooking competitions for many times, and achieved excellent results. He was the editor-in-chief of the 12th Five-Year Plan textbook "Chinese Cooking Techniques" (Published by Chongqing University Press, 2015) and the editor of Hui Cuisine (Huangshan Publishing House, 2004). He has presided over a number of provincial and municipal projects, and participated in the series of work of Jixi County's bid for "the hometown of Chinese emblem cuisine" and "the hometown of Chinese chefs". He has won the titles of the first "Jixi Craftsman", "Provincial Teaching Star", and "Senior Double Teacher Backbone Teacher" in Xuancheng City. In 2018, he was awarded the title of "Famous Teacher with High Apprentice Skills" in Anhui Province.
Excerpted from the book "Master of Chinese Hui Cuisine".