When it comes to "full of Han Chinese seats", people always seem to have the impression of staying in the cross-talk. In fact, in Baoding, you can eat the authentic famous "Manchu Han Full Table".
Today we will talk about one of the dishes, steamed deer tail, and see if it is the same as you imagined.
"I invite you to eat: steamed lamb, steamed bear paw, steamed deer tail (yǐ), roasted duck, roasted chicks, roast goose, brine pig, brine duck, sauce chicken, bacon, pine blossom belly, dried meat sausage..." We have listened to a lot, roasted flower duck, roast chicken These things, we probably have eaten, others have not eaten, have heard of, but this steamed bear paw, steamed deer tail, let us a little strange, is it really steamed bear's palm, deer's tail?
In fact, in the Qing Dynasty, the Manchu people's food, there are eight treasures, including bear paws, deer tails, humps, elephant trunks and other things, these kinds of food, are very difficult to find, exclusively for the royal family, not a major gathering or entertaining foreign guests, basically will not eat.
When it began in the Qing Dynasty, it was indeed true that deer tails and bear paws were eaten. The method of making deer tail is extremely complicated, it is necessary to pass the deer tail through the water, remove the bones and then dry the yin, remove the grease and then process the yin dry again, steamed with vegetable leaves, it is said that the taste is extremely delicious, and the entrance is melted.
After entering the customs and establishing the Qing Dynasty, the Manchu population grew sharply, the supply of deer tails was insufficient, and the royal family also canceled the tribute of deer tails, and the princes and princes were all good at this mouth, so the current version of steamed deer tails appeared.
Baoding Yi County is the location of the Qing Xiling, the original shouling people are Manchus, eating royal Feng Lu, in the eating of extremely exquisite, steamed deer tail this pure Manchu dish has been passed down here, and now has become a special food in the Qing Xiling area of Yi County, come to Qing Xiling tourism, must taste it, in many local farm houses have, regardless of color or taste, are particularly like foie gras. But it's more fragrant than foie gras. If you have the opportunity to come to Baoding Qing Xiling, you must try it, of course, if you are not afraid of trouble, you can also try to do it at home.
The main raw materials of this mysterious steamed deer tail are pork liver and pig intestine. The large intestine of the pig is washed and oiled, as long as the skin of the large intestine is used as the casing of the deer tail, and the intestine that each pig can use is only a section of more than two feet long. While crushing the pork liver with a blender, add pine nuts, peanuts, sesame seeds, sesame paste, bone broth, spices, eggs and salt, beat them into a pulp, pour the beaten pulp into the pork intestines, and then steam for about 15 minutes. The steamed deer tail is very soft and tender, so be careful when cutting the steamed deer tail into small pieces with a thickness of about 1.5 cm and serve.
When serving, there is exquisiteness, if it is a table for 8 people, it will be 9 pieces, one piece per person, leaving a plate in the plate, when eating can not eat the whole piece, with chopsticks dipped a little, put into the mouth slowly taste, so as to taste its mellow aroma.
The soft and tender flavor of the steamed deer tail will definitely make you unforgettable, and someone once commented: whether it is color or taste, it is particularly like foie gras, but it is more fragrant than foie gras.
Tasting place: Yixian Fenghuangtai Manchu Customs Village
Everyone has a dish in their heart, maybe more than one. So, in what year and with whom did you share the best dish in your memory, why not leave a message to share it with us?