Hui Cuisine: yipinguo

Hui Cuisine: yipinguo

Introduction:

"Yipinguo" is a kind of hot pot often eaten in winter in Huizhou mountainous areas. According to legend, this dish was created by Yu Shi, wife of Yipin Gaoming of Bi Qiang, the "four ministers" of Shitai County in Ming Dynasty. Once, the emperor suddenly came to Shangshu mansion as a guest. Besides delicacies, his wife specially cooked a Huizhou home cooked hot pot. The emperor ate with great relish and was full of praise. Later, the emperor learned that the delicious hot pot was actually cooked by his wife, so he said it was still "yipinguo"! The name of the dish is decided. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer with a piece of meat, the third layer with white tofu or fried tofu, the fourth layer with meatballs, the fifth layer with vermicelli, spinach or Flammulina, seasoning and proper amount of water, and then simmer with gentle fire. The local flavor of this dish is strong, thick and fresh, and it is appetizing. Hui cuisine is not only delicious, but also has a certain legendary origin. It's really delicious and fun. If you don't eat Hui cuisine once in your life, you will have a little regret in your life. "

Production steps:

Materials required:

Dried bamboo shoots: 20g

Tofu: 300g

Pork: 500g

Fans: 30g

Flammulina velutipes: 150g

Star anise: 1 piece

Salt: 10g

Cooking wine: 20g

Sugar: 10g

MSG: 3 G

Scallion: 15g

Ginger: 10g

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh