Jiangsu cuisine is developed from the local cuisine of Nanjing, Yangzhou and Suzhou. Among them, Nanjing cuisine, also known as Jingsu cuisine, refers to the dishes in nanjing; Yangzhou cuisine, also known as Huaiyang cuisine, refers to the dishes of Yangzhou, Zhenjiang and Huai'an; Suzhou cuisine refers to the cuisine around Suzhou and Wuxi.
Jiangsu is known as the hometown of fish and rice, the canal runs through, the traffic is smooth, the climate is mild, the soil is fertile, the aquatic products, poultry and vegetables are on the market all year round, and the seafood mountain is endlessly cherished. The superior natural conditions provide a wealth of raw materials for the long-standing Jiangsu cooking.
Since ancient times, Jiangsu has been rich and prosperous, with a collection of humanities, relatively developed economy, culture and science and technology, and famous chefs, famous dishes and famous shops in the past. Exquisite Jiangsu cuisine has long been known as "the best taste in southeast China" and "the most beautiful in the world", and Sichuan, Lu and Cantonese cuisines have been recognized as the four major cuisines in the country and are famous overseas.
The characteristics of Jiangsu cuisine are: rigorous selection of ingredients, exquisite production, attention to color matching, attention to shape, and different dishes in four seasons. Cooking method is good at stewing, stewing, steaming, burning, stir-frying, and attaches importance to the seasoning, keep the original juice, the flavor is fresh, fat but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and crisp without losing its flavor of livestock meat.
(Baking party)
Ingredients: 1 piece of rectangular pork rib meat weighs about 2.8 kg. Seasoning sweet sauce 120 g, green onion white section 90 g, pepper salt 9 g.
Method (1) Use meat with a skin about 1 cm thick and six ribs in the middle. 1 piece, cut the ribs from the middle with a knife. Place the skin of the meat face down on the cutting board, use a knife to trim the four sides, grow a rectangular block of about 30 cm and a width of about 24 cm, and then use sharpened chopsticks and other sharp tools to poke many small holes in the meat (deep into the skin).
(2) Use an iron fork to fork from the first and fifth ribs to a depth of 8 cm, tilt the fork tip, fork out the meat surface, use two sharpened chopsticks to cross the two sides of the meat, pinned on the fork teeth, so that the meat piece is flatly fixed on the iron fork. In this way, when baking, the meat will not sag.
(3) Put 7 kg of firewood into the furnace chamber in three times, ignite it and burn it until there is no flame and no smoke, and the charcoal is dialed into a groove shape. The flat fork handle puts the meat piece (skin facing down) into the hearth and swings continuously, bakes for about 22 minutes, until the meat is dry with moisture, when the skin is black, leave the fire, cover the skin with a damp cloth to moisten it, scrape off the burnt stain on the skin with a knife, and then bake it once according to the previous method. At this time, the skin of the meat has turned golden yellow (about six ripe), and a fine steel needle is used to poke small holes in the skin (to avoid bulging and disjointing the skin). Place the skin facing down in the hearth and bake over low heat for about 25 minutes, removing when the skin is black. Scrape off the dirt from the skin, turn it over and bake the flesh down evenly until the meat on the ribs shrinks and the bone sticks out. After 3 shavings and 4 bakings, the skin is very thin and the meat is evenly cooked. Finally, the meat skin is roasted down on a low heat for half an hour, so that the fatty oil penetrates into the meat skin, and when the "squeak" sound is made, the fork and bamboo chopsticks are pulled out, and the meat skin and the surrounding burnt crumbs are scraped off with a knife to form a baking party.
(4) Cut the slices of the baked square into 2 to 3 cm long and 1.5 to 4 cm wide diagonal slices, then cut the meat into thin slices and divide them into plates. Serve with sweet sauce, pepper salt, and white onion and eat it with hollow dumplings.
Features: crisp and loose skin, meat is fragrant but not greasy, with condiments more refreshing.
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