Everyone knows that there is a city in Shaanxi City, which is rich in various snacks and delicacies. Called the upper number of the Muslim Street, fragrant lamb (beef) steamed buns, Qinzhen liangpi, Hanzhong liangpi, and so on. But you may not know that there is also a Sanyuan County in Shaanxi, and a kind of concocted meat made locally, Baifeng meat, is also famous for its deliciousness... Xiaobian will take everyone to feel this delicious taste together!
White sealed meat
First of all, let's talk about the production process: it is also an ancestral secret recipe!
Raw materials (about 4 catties)
Pork rib meat... Five pounds
ginger... Two two
Trotters...... Three pounds
cardamom... One
table salt...... Three twos
cinnamon... Or
Shojo.... Three twos
Cumin... Two two
spring onion...... Five twos
Authentic system
1. Wash the pork ribs and cut them into three-inch-wide and five-inch long pieces. Add water to a large iron pot, bring to a boil over high heat, add meat pieces, cook until three ripe, fish out, wash with clean water.
Scrape the pig's trotters clean, put them in a pot, cook until the skin changes color, fish out, and then pluck the hair and descale again until the skin is white. After that, split the pig's trotters longitudinally. Place cumin in a bowl, rinse into boiling water for a pound, cover and set aside.
2. Pour 10 catties of water into the iron pot. First, the pig's trotters are cut down and discharged at the bottom of the pot, and then the meat pieces are placed upwards on the pig's trotters and boiled.
After an hour, skim off the oil slick, pour in the wine, wash the green onion, and bundle the whole plant with a rope, put it in the pot with ginger (pat pine), cardamom, and cinnamon, cook it for about two hours on low heat, turn the meat upside down so that the skin is down, add fine salt, continue to cook over low heat until the meat and pig's trotters can be pierced with chopsticks, gently fish out the meat pieces completely with a colander, put the skin down in a rectangular enamel plate, and after a neatly arranged layer, use the knife to draw a few stripes on each piece of meat (to facilitate the broth filling).
Then, fish out the pig's trotters, remove the bones, re-enter the soup pot, simmer for about thirty minutes on low heat, until the soup is thick and sticky, pour in the soaked cumin, stir slightly, pause slightly, skim the oil slick, use the brigade fence to clean the bones, and pour the broth into the meat dish, so that the meat is not three or four minutes.
Then spread three sheets of white linen paper over the broth and suck off the grease. Once the meat is cooled, it condenses into a frozen state. Cut into two-inch-long, three-point thick slices, or mix with shredded green onions and eat them in a cake.
White-sealed meat sandwich bun
peculiarity
The flesh color is white, the soup is bright like crystal, the fat meat is not greasy, the lean meat is not chai, and its taste is aromatic, which is the traditional flavor food of Mihara County.
In the past era, the people invented a lot of ways to eat meat and save meat, not to waste a little meat, to be honest, both feel painful and grateful, it is because of their various attempts, there are so many delicacies and snacks today. Shaanxi, I love you!
If you like some local cuisine, please pay attention to my headline number: Special Nutritionist