In China, whenever something delicious is famous, someone will attach a textual research. Generally speaking, it is either Qianlong or Cixi. Therefore, according to research, during the Qianlong period of the Qing Dynasty, Fei Yi just gave birth to a prince. Because Fei Yi had stomach trouble and was weak after delivery, Ganlong ordered the chef to stew tonic for Fei Yi, but she had no appetite for anything and her chicken became thinner. The imperial doctor in the palace tried his best to make all kinds of precious tonics for Fei Yi, but to no avail. Qianlong summoned the imperial doctor and the chef to deliver a decree. No matter what method is used, Fei Yi's illness will be cured. The chef thought of the method that "medicine is better than food", so he improved the traditional folk practice of eating chicken soup in confinement, put the chicken in the pig's belly and stew the soup with precious herbs. After eating, Fei Yi really had a big appetite. After a period of diet conditioning, Fei Yi's stomach trouble has healed, and her skin color is ruddy, shiny and beautiful. This dish not only cures diseases and strengthens the body, but also has the effect of health care. From then on, Qianlong called this dish "Phoenix reincarnation". Although it's a legend, it's a pot-bellied chicken, which was really eaten by Hakka women in Guangdong at the earliest. It is said to have a very good nourishing effect.
Pork belly is the stomach of a pig, which is sweet and slightly warm. It has the effects of treating fatigue, diarrhea, thirst quenching, frequent micturition, and malnutrition in children, and can be used to cook various delicacies with pork belly. The Classic of Materia Medica says: "Pork bellies are essential for strengthening the spleen. Tonifying the spleen and stomach, the middle qi is beneficial, and the benefit is only ... If the spleen and stomach are supplemented, the essence and blood will be born, and fatigue will heal itself. " Therefore, there are many dietotherapy prescriptions for tonifying the middle energizer and benefiting qi. Can be used for emaciation, diarrhea due to weakness of spleen and stomach, frequent micturition or enuresis, and infantile malnutrition. Often used in combination with other dietotherapy drugs, it is put into pig stomach, tied tightly, cooked or steamed. As the name implies, the chicken dishes of the belly-wrapped chicken are put in the stomach and put more peppers. The soup is thick and clear, with strong medicinal flavor and pepper aroma.
Pork belly is delicious. How is the key cleared? First, wash the bought pork belly with running water on both sides under the faucet, cut off excess oil and turn the pork belly inside out. Then put the pork belly into the pot, add one tablespoon of salt and one tablespoon of vinegar, grab the pork belly evenly, add a proper amount of flour, grab it evenly, and then rub the pork belly repeatedly with both hands. Rinse with clear water, and the pork belly will be clean and tasteless.
"Suiyuan Food List" Yuan Mei's special menu has two sides of pork bellies, which is the most common stir-fry in the north. Pork belly is washed, cooked, shredded and mixed with various ingredients to make shredded pork with various flavors. There are more stir-fried dishes, such as three kinds of fried tripe, fried tripe with garlic and shredded tripe with garlic. Stewed with chicken soup, ginkgo and tripe is also delicious. Stir-fried mixed pork tripe first. Of course, there are also dishes made from raw pork bellies. The first way to introduce the pork belly on the menu is: "Wash the belly, take the extremely thick part, remove the upper and lower skins, use it in the center alone, dice it, fry it in oil, and add seasoning to open a shop." It is best to be extremely crisp. " . Take a thick part of pork belly and peel it. Just use the central part to call it belly kernel, dice it on both sides with a spatula and fry it in oil. It's better to be crispy when it's out of the pot. This dish is a famous dish in Lu Jing, fried belly. This is a traditional dish. Strict selection of materials and meticulous preparation also test the chef's skill. The dish is fresh and fragrant, white in color, crisp and tender in the belly, delicious, fragrant but not greasy, fresh but not greasy in the mouth, crisp and tender. There are really not many chefs who can cook this dish well now. Yuan Mei specially marked this dish as a northerner's method.
The production method of Nanren pork tripe generally uses white water and wine, and simmers two columns of incense with slow fire. You can also wash the pork belly with clear water, simmer two columns of incense with wine, take out the slices, dip them in clear salt and eat them, with softness and rottenness as the degree. This method is very popular in Zhejiang. The specific method is to clean the pork belly, rub it with salt and vinegar, rub it while rubbing, and then use it at 80 ~ 90℃. After taking it out, pour it into cold water, scrape it clean with a knife and wash it until there is no odor. When it is not slippery, cut it in half from the bottom and divide it into two large pieces, remove the oil tendons and drain the water. Put half a pot of clean water in the pot, add salt, fennel and cinnamon (wrapped in gauze), first boil it with strong fire, then add onion, ginger, belly and yellow wine, boil it, without adding the lid, let the smell emit with the hot air, cook it, then take it out of the pot, spread the belly on a bamboo board to cool, and then dice it and dip it in salt when serving. I once called a dish made of white-cut meat, white-cut chicken and white belly Suiyuan Sanbai, which was only dipped in white salt and had a unique flavor.
I don't know if you have noticed that although there are "two methods of pork belly" on the food list, there are actually "three methods". This is one method of northerners: "Dicing and frying in oil" and two methods of southerners: "Stewing white belly" and "fragrant belly". Pork belly is cooked in soy sauce soup and then smoked, and it is also delicious to make smoked belly. China people have a long history of cooking food by smoking, and there are many varieties. Chicken, duck, fish, vegetables, fruits and vegetables are all smoked. Because fumigation can be fragrant, antiseptic, insect-proof and antibacterial. There are two ways to smoke food. One is smoked directly on fireworks, which was used to preserve food in ancient times. At present, some ethnic minorities are still using this method. The second is to put tea, rice and sugar in the pot and put them on the net rack, put the smoked things on the net rack, cover them, heat them in the pot and smoke them. Modern cooking often uses this method to enhance the special flavor of dishes. The latter method was introduced in Yuan and Ming Dynasties, and the food smoked by this method is superior to the former method in palatability and hygiene.