Full table of Manhan: The ingredient method of "pine nut small belly" in Harbin, Heilongjiang

Pine nut belly is a characteristic traditional dish of Zhengyang Lou in Harbin, Heilongjiang, which belongs to flavor products. The color is red and fragrant, the entrance is refreshing, and it is easy to chew.

Fees:

Pork 100 kg mung bean warm starch 25 kg pine nut kernel 300 g

Sesame oil 3 kg Green onion 2 kg Fresh ginger 1 kg MONOSG 300 g refined salt 4.5 kg Peppercorn noodles 120 g

method:

1. Raw material finishing: secondary pork, pig belly (bladder). The proportion of fat and lean meat is 85% of lean meat and 15% of fat meat. Cut the fat lean meat without tendons, soft fat and elbows into small thin slices of 4 to 5 cm long, 3 to 4 cm wide and 2 to 2.5 cm thick.

2. Mixing filling: put the meat slices, starch and all the accessories into the filling tank, add the appropriate water to dissolve and mix well, and stir until the filling is thick and sticky.

3. Irrigation: wash the belly, drain the water, pour 70 to 80% of the meat filling, sew the belly mouth with bamboo needles, and stir the filling by hand once every 3 to 5 to avoid the meat filling from precipitating.

4. Cook: Pinch the small belly evenly with your hands before getting off the pot to prevent sedimentation. Wash the stuffed soup with water. The concentration of soup salt in the pot is 8 to 10 degrees Celsius in Baume. When the water comes to a boil, put it into the pot and keep the water temperature at about 85 ° C. After entering the pot, the needle is deflated every half hour or so, and the oil and water in the stomach are exhausted. And often turned to avoid uneven raw and cooked. The foam in the pot can be cleared out at any time. Cook until more than 2 hours out of the pan.

5. Smoking: The ratio of sugar and sawdust in the smoking pot or smoking pot is three to one. That is, 3 kg of sugar, 1 kg of sawdust. Put the cooked belly into the smoking drawer, spaced 3 to 4 cm apart, so that it is easy to smoke evenly. After smoking for 6 to 7 minutes, it is baked, and the bamboo needles are removed after cold drying, which is the finished product.