Warm-mixed waist silk is an evolution of sheepskin filigree in the Tang Dynasty, a famous snack in Xi'an, Shaanxi. It is named because it is made with pork loin and other accessories, spices, and warm mixing methods. It is one of the masterpieces of high-end dishes made from low-grade ingredients. Due to the meticulous knife workmanship and exquisite cooking methods, the dishes produced are crisp and tender, and the aromas of ginger, garlic and pepper complement each other, and the taste is rich and refreshing. However, the inheritance has long been broken, and there is no specific recipe handed down, the chef according to the Lu cuisine "drunken waist silk", Sichuan cuisine "sesame oil waist silk" and other cuisines, re-transplanted to make antique dishes, is actually a modern new research and development dish.
Craftsmanship
1. Peel off the skin film from the waist, use a knife to slice into two pieces from the middle, and remove the waist and face;
2. Then slice into 0.2 cm thick thin slices and cut into thin wires along the length of the waist;
3. Make the fungus in water, wash it with impurities, and cut into fine wires;
4. Peel and wash the lettuce and cut into thin strips;
5. Cut the vermicelli into 25 cm long segments;
6. Cut the ginger and garlic into small pieces;
7. Put the loin silk into boiling water, wait for it to stretch out, and when the color turns white, immediately fish out and drain the water;
8. Drain the water waist and put it in a container, add salt, cooking wine and soy sauce and mix well;
9. Drain the fungus, lettuce and vermicelli with boiling water;
10. Drain the water and put it into another container, add salt, cooking wine, soy sauce and vinegar, stir well and put it on a plate;
11. Cover the mixed loin on top, then add minced garlic, minced ginger and pepper;
12. Put the wok on the fire, add sesame oil, add the peppercorns when it is 90% hot, wait until it turns black, discard the peppercorns, and immediately sprinkle on the minced garlic.
Warm mixing is a unique technique of Shaanxi cuisine, which changes the stereotype that mixing vegetables must be "cool", which makes people refreshing. The finished product not only has a special flavor, but also is warm and warm. "Warm mixed waist silk" is based on pork loin. This dish is a housekeeper dish of Xi'an Restaurant, which is also a wine accompaniment dish.