Liuwei Zhai sauce meat is a traditional famous food in Taiyuan City, Liuwei Zhai sauce meat is known for its fat but not greasy, thin but not chai, crisp and fresh, delicious and delicious inside and outside Shanxi Province. In the past, there was a saying that "do not eat The Six Flavors, not counting to Taiyuan", the most prestigious product of the Six Tastes is the sauce elbow, which was a tribute during the Qianlong period of the Qing Dynasty, and Empress Dowager Cixi gave the person who sent the sauce elbow a piece to enter the palace waist card, holding this "special pass" can go straight into the deep palace without retribution.
In 1982, Liuwei Zhai's sauce elbow flower was rated as a quality product by the Ministry of Commerce and enjoyed the highest honor of local cooked meat products. In 1984 and 1988, he passed the continuous re-evaluation. In 1988, the sauce meat was rated as a superior product. Since 1981, sauce meat, sauce elbow flower has been rated as provincial excellent products, in addition to the provincial excellent products also have forks, sauce pig head meat, the city excellent products are row forks, sauce pork liver, char siu, sauce belly, sauce head meat.
The meat of the six-flavor sauce is of excellent quality, shiny oil, rich in flavor, the skin of the meat is scorched but not hard, cotton but not sticky, the white meat is fat but not greasy, the red meat is lean and not chai, and the food is fragrant for a long time.
From the appearance of the color of the sauce red or reddish brown, after cutting with a knife, the internal tissue is pink, the taste is smooth and sharp, fat but not greasy, thin and not chai, especially the skin is soft and tender. In the traditional process of Liuwei Zhai, the sauce is purely made by boiling the old soup of the marinated sauce meat by filtering the residue, and nothing is added.
Preparation Method:
Six-flavor sauce meat, strict selection of ingredients, fine processing, quite unique. When selecting meat, the meat is generally selected with thin skin, not fat and not lean, and cut into 15 cm wide and 24 cm long pieces according to the part. Then soak the washed pieces of meat in cold water for 8 to 9 hours to remove the bruises; drain the water, cook for 1 to 1.5 hours; when cooking, add salt to every 50 kg of meat 1. 5 kg and other condiments; after the initial cooking, the meat is fished out, the soup is oiled, then the meat pieces are placed in the pot and stacked well, plus the yarn bags containing cinnamon, star anise, fennel, peppercorns, ginger, sand kernels, cardamom, fragrant leaves and other condiments, the pot is tightly covered, and the soup is steamed; after cooking, the meat pieces are placed in a large dish to cool, and then the soup is smeared on the meat skin with a brush to make the finished product.