This dish uses pork belly that is both fat and lean. It is boiled and fried, colored with brown sugar, cut into thin slices, and steamed in a bowl. Because the meat slices are as thin as paper and shaped like a shuttle, the slices are very delicious. There are many of them, so it is called Qian Zhang Rou, also known as comb meat. Legend has it that this dish was made by Duan Wenchang, the prime minister of the Tang Dynasty, who improved on the traditional comb meat preparation method when he returned to Jiangling Province to visit his relatives. He brought it back to Chang'an for his friends to taste. Since then, this dish has become famous all over the world.
Made with pork belly as the main ingredient. A famous traditional dish in Hubei Province, it is also one of the "three bowls" served at traditional banquets in Jiangling area, Hubei Province.
According to legend, there was a prime minister in the Tang Dynasty named Duan Wenchang, who was a famous gourmet. He often tastes various kinds of food and has extensive research on Chinese food culture. At the same time, he is also a master of cooking. His dishes are easy to prepare, use common ingredients, are bright in color and delicious. After years of practice, he compiled several volumes of recipes. The famous dish "Qianzhangrou" was invented by him. During the reign of Muzong of the Tang Dynasty, Duan Wenchang returned to his hometown to visit his relatives. When he entertained relatives and friends, the chef cooked many dishes. Among them was a dish shaped like a hair comb, which was called "comb meat". , almost no one eats it. After the banquet, Duan Wenchang found the chef who made this dish and suggested improved techniques to him. He asked the chef to replace the fatty meat with pork belly ribs, replace the fried pepper with black beans, and add onions, ginger and other seasonings. Then Duan Wenchang performed the demonstration himself. A few days later, Duan Wenchang was leaving his hometown and entertaining his fellow villagers again. The chef remade the "comb meat" according to his instructions. This dish is golden in color, soft in texture, fresh in flavor, fat but not greasy, which is very different from the "comb meat" last time. As soon as it was served, the guests rushed to taste it, and it was all eaten up in a short time. People asked, what kind of dish is this? Duan Wenchang saw that the meat of this dish was as thin as paper, so he casually named it: "Qianzhangrou". As a result, this dish gradually entered the dining tables of thousands of households and restaurants, and was continuously improved by professionals and has been passed down to this day.
During the Chengfeng period of the Qing Dynasty, a Manchu general named Yien was stationed in Jingzhou. I once opened a shop selling this dish, but I couldn't figure it out. The "Thousand Pieces of Pork" was fat and greasy, and the customers gradually became cold. General En took the opportunity to report on his work in Beijing and learned that the two chefs, Xiao Dai and Zhang Lin, were about to return to their hometown in Jingzhou to retire, so he used his power to hire the two chefs as chefs. Chefs Xiao and Zhang followed Duan Wenchang's recipe for making this dish during his lifetime. They cut 20 thick pieces of meat into 80 thin slices based on the original "Qian Zhang Pork" method, and used Liuyang black bean sauce as the base for the pickle leaves. It also added Sichuan peppercorns and fermented bean curd juice, along with onion, ginger and other seasonings. It was first steamed over a high fire, and then steamed thoroughly before eating. This changed the traditional method of being greasy and with a single ingredient, and made the government-run restaurants flourish again. stand up.
Features
"Qianzhangrou" is made of pork belly as the main ingredient and is made through three processes of boiling, frying and steaming. The finished dish is bright red in color, the meat slices are tender but not greasy, the taste is melty but not greasy, and the salty, sweet and fragrant aroma is rich.
Ingredients
Main ingredients: 500 grams of fresh pork belly ribs.
Seasoning: 100g sesame oil (50g consumption), half a piece of red bean curd, 150g golden sauce (sauce fried with brown sugar), 1g salt, 5g green onion, 25g soy sauce, 2.5 grams of chopped green onion, 6 peppercorns, 75 grams of tempeh, and 25 grams of ginger slices.
Production process
1. Put the pork belly in the pot, add water and cook over high heat for half an hour. Remove and spread the pork skin evenly with golden sauce.
2. Put the pot on high heat, add sesame oil and heat it until it is 50% hot. Add the meat pieces coated with golden sauce to the pot while it is hot. When fried until golden brown, take it out and let it cool. Cut it into 4.5 cm long pieces. 80 slices of thin meat slices (the thinner, the better).
3. Take a large bowl, add peppercorns, green onions, and ginger slices to the bottom, and then put the meat slices neatly into the bowl. Then pour the soy sauce and fermented bean curd juice onto the meat, add tempeh and salt, put the bowl in a cage and steam over high heat for 4 hours, take it out and let it cool.
4. When ready to eat, put it into a basket and steam it thoroughly, take it out and flip it into a plate. Remove the peppercorns, green onion segments and ginger slices, and sprinkle with chopped green onion. Serve.
Key points of the process
1. When cooking the meat, scrape off the remaining hair and contaminants, wash it, put it into the pot with the skin facing up, and fry it for 2 minutes while it is hot.
2. The cuts of meat should be thin and even in thickness.
3. When filling the bowl for steaming, place the meat slices on the bottom of the bowl, place 50 pieces on the front, 15 pieces on each side and add other seasonings.
〖Sour Steamed Pork〗
Preparation Method
(1) Chop the sour pickles finely, mix with refined salt, brown sugar (minced), and minced ginger.
(2) Fry the pork belly, slice it into bowls.
(3) Stack the sour pickles (pieces); add soy sauce and cooking wine; steam in a basket and serve.
Features
Yunnan Qianzhang Meat with sour pickles (water pickles) is more sour than dry pickles and bean sprouts, can dissolve greasiness, appetizer, and increase appetite. .
〖Thousand-piece meat roll soup〗
Ingredients
200g thousand-piece meat roll, 500g tenderloin, 10g ginger, 10g green onion, 5g sugar, 5g cooking wine, light soy sauce 10g, 2g pepper, one egg, 500ml chicken soup, 1000ml water, one corn, one carrot
Steps
1. Minced tenderloin, minced ginger, minced green onion, Stir sugar, cooking wine, light soy sauce, pepper and eggs until the gluten is ready;
2. Cut the paper into 10cm squares, flatten it and wrap it with the tenderloin filling, seal it and apply the egg liquid;
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3. Spread the wrapped meat rolls flat on a plate, put it in the microwave on high heat for 2 minutes, take it out and turn it over and then heat on high for 2 minutes;
4. Add water and corn to the clear chicken soup Boil the slices and carrots until they boil, add the microwaved meat rolls, and cook until they boil;
5. Turn to simmer and simmer for 15 minutes. That's it.
Finally, it is recommended that you add an appropriate amount of salt or white pepper according to your personal taste when drinking, so that it tastes better.