Rotten meat

Method of fermented meat:

Raw materials for making rotten meat:

Pig ribs wine 750 g, red milk rot 75 g, ginger 5 g, green leafy vegetables 250 g, broken water sugar 75 g, thick red rice Qu rice water 50 g, refined salt 7.5 g, Shaojiu 25 g, mulberry paper 1 g, cinnamon 1 g, vegetable oil 25 g, wet starch 5 g, Congjie 5 g.

Processing steps of fermented meat:

1. Roast: cut the pork ribs into 2 cm long and 1.3 cm wide rectangular pieces, fork them flat on the iron fork, put the skin down on the fire, roast them until the skin is deep yellow, soak them in clean water for a while, scrape off the hair roots and dirt with a knife, wash them with warm water, put them into a soup pot, cook them over a low fire until they are mature, take them up and cool them, and then put patterns on the skin. The depth of the knife is half of the meat, and then On the meat surface, cut two oblique cross knives, the depth of which is 1 / 4 of the meat. Wash the green leafy vegetables and drain them. 　　

2. Steaming: crush the half red milk rot, filter it with gauze, remove the residue and leave the brine, mix it with red rice, Qumi juice and Shaoxing wine, then put it on the pork, put it in a bowl, and steam it for about two hours. Tear off the sealing paper, remove the onion, ginger, cinnamon and anise, and decant the marinade.

3. Burn: set the pot on fire

The characteristics of fermented meat are as follows

This is a huogong dish. It's bright red, crisp and not greasy. It has the same appearance. It's rich in bittern and fat. It's sweet and salty. It's suitable for young and old people. The specific operation is similar to that of braised meat, except that the braised meat is mainly made of rice wine and soy sauce instead of water, and the fermented meat is mainly made of red rot juice. After three processes of roasting, steaming and roasting, it becomes a delicious food with local characteristics. If you eat with a lotus leaf clip, you will feel more refreshing. Lotus leaf clip method: 50 grams of fermented noodles, rolling into Yuanpu pieces, brush with vegetable oil, fold in half, and then cut into a number of knife marks, lotus leaf shape, put into the steamer, with 5-6 minutes to form lotus leaf clip. The red fermented meat was used as seasoning, and then gradually changed to red rice and Qumi juice. The meat was burned to the size of red fermented meat, which was named after the shape and shape of red fermented meat.

Attention should be paid to when making rotten meat

Green leafy vegetables can be selected from green vegetables, spinach or grass. If there is no mulberry paper, choose glass or silk cotton paper. The purpose is to prevent steam from entering the bowl.

Rotten meat

Rotten meat is a famous local traditional dish in Jiaxing, Zhejiang Province. The main ingredient of rotten meat is sandwich pork, supplemented with rock sugar, bittern, red koji powder, rice wine and other accessories. First, cook in a large pot, then put the bowl into the steamer, and steam with slow fire. The meat is crisp and glutinous with rich flavor. However, there are some differences between the north and the south. The finished product is bright red, fat but not greasy. It is a seasonal dish in spring and summer.

mixed ingredients

Pig ribs wine 750 g, red milk rot 75 g, ginger 5 g, green leafy vegetables 250 g, broken water sugar 75 g, thick red rice Qu rice water 50 g, refined salt 7.5 g, Shaojiu 25 g, mulberry paper 1 g, cinnamon 1 g, vegetable oil 25 g, wet starch 5 g, Congjie 5 g.

Production method

one Roast: cut the pork ribs into 2 cm long, 1.3 cm wide rectangular pieces, flat fork on the iron fork, skin down on the fire, roast until the skin is deep yellow scorched color, soak it in water for a while, scrape off the hair root and dirt with a knife, then wash it with warm water, put it into a soup pot, cook it with low heat until it is six years old, take it up and cool it, put patterns on the skin, the depth of the knife is half of the meat, and then bake it On the meat surface, cut two oblique cross knives, the depth of which is 1 / 4 of the meat. Wash the green leafy vegetables and drain them.

2. Steaming: crush the half red milk rot, filter it with gauze, remove the residue and leave the brine, mix it with red rice, Qumi juice and Shaoxing wine, then put it on the pork, put it in a bowl, and steam it for about two hours. Tear off the sealing paper, remove the onion, ginger, cinnamon and anise, and decant the marinade.

3. Burn: set the pot on fire, heat up the peanut oil, put in the green leafy vegetables, add salt, sugar and monosodium glutamate, stir fry them well, then put them into the dish plate to make the bottom, at the same time, put the meat skin upward on the green leafy vegetables, then pour the decanted marinade back to the original pot to thicken, thicken them with appropriate amount of wet starch, and pour them on the pork.

matters needing attention

1. Green leafy vegetables, such as green vegetables, spinach or grass head, can be selected.

2. If there is no mulberry paper, glass or silk cotton paper can be used. The purpose is to prevent steam from entering the bowl.

Flavor characteristics

1. This is a huogong dish. It's bright red, crisp and not greasy. It has the same appearance. It's rich in bittern and fat. It's sweet and salty. It's suitable for young and old people. It is a kind of dish with unique flavor in Shaorou, which spreads all over the south of the Yangtze River. 2. The specific operation is similar to that of braised meat, except that the braised meat is mainly made of rice wine and soy sauce, and the fermented meat is mainly made of red rot juice. After three processes of roasting, steaming and roasting, it becomes a delicious food with local characteristics.

3. If you eat with lotus leaf clip, you will feel more refreshing. Lotus leaf clip method: 50 grams of fermented noodles, rolling into Yuanpu pieces, brush with vegetable oil, fold in half to hold the round table, and then cut into a number of knife marks on the top, lotus leaf shape, put into the steamer, with 5-6 minutes to form lotus leaf clip.

4. The third way to cook the rotten meat was to use red rotten as seasoning. Later, red rice and Qumi were gradually used to cook the meat into the size of red rotten meat, which was named after the shape and shape of red rotten meat.

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