When it comes to the cuisine of the northeast, the northeast pig slaughter dish is definitely the most down-to-earth specialty. Pig killing dish was originally a kind of stew eaten in the northeast countryside every year near the end of the year when the pig was killed. Pig-killing dishes are opened in many places in the northeast all year round, forming a major feature of the northeast diet.
While maintaining the original flavor, the preparation method of "pig killing dish" has been improved, the taste is rich, and almost all parts of the pig body are made into dishes. Pork bones, head meat, hand-torn meat, pork belly, pork belly, sauerkraut white meat and "lantern hanging (full set of pig water)".
Chef Wang Guochun, as an authentic northeasterner, likes to eat food since childhood, likes to delve into gastronomic practices, because of the love of gourmet cooking, he resolutely entered the chef's industry when he grew up, starting from the very beginning of small work, with the talent and understanding of cooking, step by step to sit in the position of hotel chef.
As one of the spokespersons of the city taste of the celebrity chef's home, Chef Wang Guochun won the gold medal of the "Chinese Cooking" project in the 2017 National Dragon Cuisine Culinary Competition. He is familiar with traditional Northeastern cuisine and cooks from other factions. Chef Wang Guochun shared the most authentic northeast pig killing dish.
Northeast pig slaughter dish
Ingredients: Chinese cabbage sauerkraut, pork belly, bitter sausage, pork liver, blood sausage, minced garlic, green onion, coriander.
method:
1. 3 hours of old soup stew;
2, add pork belly, bitter intestines, pork liver, blood sausage, minced garlic and green onion to the old soup;
3: Remove from the pot and garnish with parsley.
Ingredient characteristics: Sauerkraut to use the northeast cabbage by natural fermentation to become sour, the color is slightly yellow and translucent; white meat is a large piece of pork belly with skin; blood sausage to do to use fresh pig blood, add green onions, salt and other ingredients seasoning and then pour into the casing, when cooking the pot to take a long needle, from time to time in the blood intestine in the prick, wait until the needle eye does not appear bloody immediately out of the pot to ensure the freshness of the blood intestine. These three flavors are simmered in a pot of grunting, and the fat oil in the pork has been cleaned up by sauerkraut.
In addition to authentic Northeastern cuisine, Chef Wang Guochun has also studied the dishes of other cuisines, and the products must be star-rated hotels, with full color and flavor, and the most tested of them is the following dish - chrysanthemum tenderloin.
Chrysanthemum tenderloin
Chrysanthemum tenderloin, named because its finished product resembles a chrysanthemum. Originally a traditional local dish in Guangdong Province, it belongs to the Cantonese cuisine family, and then gradually introduced to the north, catering to the taste of the north and forming a dish with local characteristics in the north.
This is a practical dish with both shape and taste, exclusive secret craftsmanship, fresh ingredients, exquisite knife work, skilled skills, delicate taste, its characteristics are not only reflected in the taste, but also in the color, placement, layout, plate.
Production Process:
1, pig tenderloin thawed to slightly hard, cut into long blocks, the top knife cut to 3/4 of the thickness of the tenderloin, the fourth knife cut, rotate 90 °, continue to cut to 3/4 of the tenderloin, the fourth knife cut, into a "chrysanthemum" block.
2: After the "chrysanthemum tenderloin" is completely thawed, add a little salt and cooking wine into the bottom flavor, pat the starch evenly, and spray a layer of water mist until moist. Take another layer of flour, spray wet and pat the corn starch well.
3: Fry in 50% hot oil until "flowering", continue to soak until cooked thoroughly, fish out the oil control and put it on a long plate.
4: Leave a little bottom oil in the pot, add green onion and minced garlic and stir-fry, add tomato sauce, sugar, white vinegar, a little water to dilute and boil, change the heat to simmer, drizzle on the chrysanthemum tenderloin, garnish the coriander leaves.
peculiarity:
The color is bright red, sweet and sour, and the tenderloin is quite chewy.
Production key:
1. When changing the tenderloin to a knife, the "petals" should be cut thinner and shorter, so that the shape is more realistic after frying. 2, the tenderloin single shot starch will be hard, only shoot corn starch and easy to "peel the exposed flesh", in the middle of the film on the flour can not only alleviate the starch "hard", but also can support the corn starch, the three "partner", fried tenderness outside the tenderness.
3. After the changed tenderloin is lowered, use a bamboo stick to tie the "flower heart" part down and press it down, so that the "chrysanthemum" fried is more three-dimensional.