Pucheng as a famous historical and cultural city, can be said to be worthy of the name, in the Guanzhong Tang Eighteen Tombs, Qiao, Tai, Jing, Guang, Hui five imperial tombs are located here, forming the famous "Five Tombs Idle Cloud". History has given Pucheng a rich customs and folk culture of Guanzhong Province, making the cuisine here famous, "play in Xi'an, eat in Pucheng" This sentence sounds absolutely familiar, so Pucheng is definitely a treasure for foodies and babies. No, Pucheng has a famous dish, the look and taste are very good, it is the country's famous "Colliers meat", let's go to see what kind of food this is?
It turned out that this Gaoli meat was named after Gao Lishi, the grand master of Tang Xuanzong Li Longji. Tang Xuanzong was buried in Jinsu Mountain, fifteen kilometers northeast of Pucheng County, called Tailing. Colliers is also buried here as a funeral. It is said that Colliers loves to eat such meat dishes, so this dish is called Colliers meat. Probably because Colliers is buried in Pucheng County, Colliers meat has become a famous dish in Pucheng. Colliers meat is sauce red, its taste is delicious, crisp but not rotten, the taste is slightly salty and fragrant, suitable for all ages. It is an indispensable dish for local banquets. It's delicious and not wanted, it's so yummy! However, Pucheng is so famous for its Colliers meat, many outsiders want to eat but can't eat it, which makes people a little regretful.
Of course, if friends from other places want to eat Colliers meat, they can make it by themselves, and it is not difficult to do so. When making Colliers meat, choose pork hind leg meat, wash the lean meat of the hind legs and cut them into cubes, the size is about 2 cm, put it in a bowl, add egg white, starch, cooking wine, soy sauce, salt, and marinate for half an hour. Then add cooking oil to the frying pan, a little more, to 80% heat, and add the marinated diced pork. Then fry the diced pork until it is yellow on both sides and remove for later.
Now you need to take out the steaming bowl, and then place it in the steaming bowl, star anise, cinnamon, dried red pepper, and then put in the diced meat, add the broth or warm water, the amount of water is about one centimeter more than the diced pork. Then put the steaming bowl into the steamer, steam on high heat for 10 minutes, then turn to low heat and steam for 20 minutes. After that, the plate is upside down, and you can put some carrots and some green vegetable leaves as a garnish, and a delicious and beautiful Gaoli meat is finished!
Pucheng Colliers meat boiled buns, Colliers meat stew, Colliers meat casserole, Colliers meat stew, Colliers meat steaming bowls, etc., many of them are around colliers meat and local specialties, fortunate relatives come to Pucheng can not forget to try this special dish!
Pucheng this dish looks and tastes great Colliers meat, foreigners want to eat but can't eat it, so you must not miss such a delicious taste! Have you all learned how to do it?