Yongding Hakka cuisine: dried vegetables with button meat

Source: New Yongding Responsible Editor:

raw material

400 grams of pork belly with skin, 50 grams of dried Yongding vegetables, 10 grams of golden hooks, 2 shallots, 10 grams of ginger juice, 30 grams of fine soy sauce, 6 grams of refined salt, 20 grams of maltose, 30 grams of Hakka rice wine, 600 grams of bone broth, 1000 grams of cooking oil (about 5 grams of actual consumption), 5 grams of chicken essence.

method

1． Wash the pork belly, add cold water (the amount of water has just flooded the meat noodles) and heat it over medium heat until the pork is cooked thoroughly, drain it, let it cool and spread the soy sauce and maltose.

2． Dry dry clean and drain the vegetables; finely chop the golden hook and soak in 100 g of heated bone broth.

3． Place the pot on a high heat, pour in cooking oil, when the oil temperature reaches 60% heat, put the pork belly skin down into the oil pot and cover. Gently shake the oil pan, fry until the water evaporates dry, remove the lid when there is no crackling sound, fish it when the pig skin is blistering, put in cold bone broth, soak until the meat skin crumples into a tiger skin, wipe off the water, cut into 10 cm long and 1 cm thick slices of meat, neatly stacked in the pot, add green onion knots, ginger juice, fine salt, rice wine, golden hook juice, simmer over medium heat for 2 minutes, pick off the green onion knots, shovel into a button bowl, the meat skin is down, arranged neatly. Decant the gravy back into the pot, add the dried vegetables, simmer over low heat, serve on the meat, steam in a steamer basket for 50 minutes, remove and fasten on a plate.

Related words

★ Yongding dried vegetables are made of fresh and tender mustard greens, which are steamed and dried by nine times, processed, with a black brown oil, a salty and fragrant taste, a soft and sweet texture, and a long-term storage without rot. According to legend, since the establishment of Yongding County in the fourteenth year of Ming Chenghua (1478), successive county decrees have included Yongding dried vegetables in the tribute selection and sent them to Beijing, which was appreciated by the Ming Emperor. With a history of more than 530 years, it is well known in and around the province and Southeast Asia. Together with Liancheng sweet potato dried, Changting dried tofu, Ninghua dried rat, dried turnip in Shanghang, dried pork bile in Wuping, dried meat in Mingxi, dried bamboo shoots in Qingliu (Ninghua, Mingxi, and Qingliu are now under the jurisdiction of Sanming City) and called "Eight Major Stems of Western Fujian".

★ Yongding dried vegetables can be divided into two types: dried beets and dried sauerkraut. Dried beets are dark and shiny, rich in flavor, sweet and delicious in taste; dried sauerkraut, yellowish brown in color, sweet in the acid, can be steamed, dry stir-fried, can also be soaked in soup.

★ Passed down from generation to generation, continuous improvement, thousands of hammers, and excellence, the Yongding Hakka traditional classic dish "dried meat", the meat and vegetarian combination is reasonable and ingenious, the seasoning science is peculiar, the aroma is rich, the sweet and mellow is sweet, the meat is tender, fat and not greasy, the food is not tired, and the age is salty.