In the past, there was a big dish among the official dishes, called "Qianlianfu Braised Pork" and also called "Wanzi Braised Pork". In fact, the meat is cut into hob pieces with a knife method, and then restored to the meat. This kind of pattern is also called the "ten thousand characters pattern". It is a typical representative of the use of ten thousand characters to decorate the pattern in architectural decoration in ancient China. It is generally used on the lace and fork corners of buildings, and lace calls this pattern "Ten thousand characters are endless", meaning auspicious longevity. Decorate this pattern on the fork corners of the overall pattern to be slightly enlarged, and combine it with the close connection with the lace pattern, which means "everlasting life". This kind of pattern can only be used in the Imperial House. When decorating and modeling, it is generally drawn in a high specification with powder and gold, making the building highlight the splendid atmosphere.
In the middle and late Qing Dynasty, this pattern was used in the production of dishes. There were dishes decorated with this pattern at the famous "Manchu and Han Feast" and later the 70th birthday banquet of the Empress Dowager Cixi. For example, there are "Qianlianfu Braised Pork" and "Qianlianfu Sea Cucumber", etc. Later, government families also used this pattern to make dishes during festivals or celebrating birthdays for the elderly, mainly for good luck!
The method of "Qianlianfu Sea Cucumber" and "Qianlianfu Buffed Pork" are the same, except that "Qianlianfu Sea Cucumber" is the meat added with sea cucumber. The braised meat is placed in the middle of the plate, and the sides are surrounded by braised sea cucumber. The "Qianlianfu Braised Pork" is mainly based on braised pork, surrounded by cabbage hearts, giving the meaning of a long life. This pattern is often used to cook at general birthday banquets.
Today's dish is a big dish in the Spring Festival family banquet. The recipe is also very simple. The big fried spoon borrows the recipe from the official dish and calls it "Thousand Lianfu Ten Thousand Words Braised Pork", which means that everything will go well in the coming year and the family will be happy forever!
Qianlianfu Wanzi Braised Pork
By JaymeNienow
Recipe Recommendations
- winter bamboo shoots 30 grams
- dried mushrooms 20 grams
- cooking oil 20 grams
- qingshui appropriate amount
- water starch appropriate amount
- soy sauce 20 grams
- balsamic vinegar 10 grams
- oyster sauce 15 grams
- rock sugar 20 grams
- chicken essence 2 grams
- white pepper 1 grams
- green onions 40 grams
- laojiang 20 grams
- octagonal 3 grams
- cinnamon 2 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Qianlianfu Wanzi Braised Pork
1
Pork belly recipe, Shaoxing Huadiao wine, soy sauce, balsamic vinegar, oyster sauce, rock sugar, chicken essence, white pepper powder, green onions, ginger, star anise, cinnamon, dried mushrooms, winter bamboo shoots, cabbage heart, cooking oil, water, water starch.
2
Pour rice wine and soy sauce into the meat, then wipe well with your hands and marinate for one hour.
3
Pour hot water into the dried mushrooms and soak them for later use.
4
Use kitchen paper to absorb the marinade juice from the marinated meat.
5
Pour a little oil into a frying pan and heat it up. Add in the marinated meat and fry over medium heat.
6
Cover the lid when frying to prevent splashing. First fry the skin noodles, fry for three minutes, turn over to start frying the meat noodles, and then turn over to fry the skin noodles.
7
Fry the skin until golden and tiger skin color before removing.
8
Start another pot, pour 100 grams of Shaoxing Huadiao wine, pour appropriate amount of water into the pot, then pour the soaked mushrooms and mushroom water into the pot, add winter bamboo shoots slices, then add onions, ginger, rock sugar, star anise and cinnamon, and finally add the fried meat.
9
Cover the lid and cook over medium heat for 5 minutes, then turn the meat sides and cook until 5 ripe.
10
Let the meat square dry for a while, then stand it up, use a knife to cut it into suitable thin and thick blades. When you cut to the corner of the meat square at 90 degrees, rotate it 90 degrees to continue cutting but do not cut it. Follow this method Cut the meat square into a long blade from beginning to end.
11
After cutting, restore the long meat slices to a square shape.
12
Then put the leather side down into the bowl.
13
Put the cooked winter bamboo shoots and mushrooms in it, lay them neatly, and pour one-third of the rice wine into a bowl.
14
Remove the onions, ginger and other seasonings in the meat boiling soup, then add soy sauce, chicken essence, balsamic vinegar, etc. into the soup and mix well. After the soup is boiled, use a spoon to scoop the soup into a bowl.
15
Place the bowl in the cage.
16
Steam the cage in a steamer over medium heat for two hours, steam for two hours, and then take out.
17
Decant the soup from the bowl into the pan. After decanting the soup, turn the bowl upside down on the plate.
18
Then remove the bowl and surround it with the pre-cooked cabbage heart. Next, add oyster sauce into the soup and mix well. Add a little pepper powder into the soup and stir well, and then thicken with water starch.
19
After the sauce is gelatinized, pour the sauce on the meat.
20
Serve on the table with a little decoration and enjoy it, and the dish is finished.Qianlianfu Wanzi Braised Pork Make Tips
Characteristics of this dish: bright red meat, red and green, rich aroma, soft and rotten meat, complete shape, melted immediately in the mouth, delicious, suitable for all ages. Warm tips: 1. When frying the meat at home, it is best to cover the pot and fry it for explosion-proof and splash prevention. However, in hotels, the whole meat can be directly fried in the oil pan. At home, it is no different from hotels. Use only a little oil to fry it, which can avoid unnecessary waste. When frying, fry both sides to maintain the uniformity of meat shrinkage. 2. When the meat is cooked, it can be taken out until there is no blood. If the meat is cooked too much, it will be soft and rotten, which will be difficult to cut and will be easy to chop. When cutting, the meat must be upright. Stand up and the skin faces in your own direction, so that it is easy to observe the thickness and cleanliness of the meat slices when cutting. 3. Use a thinner knife when cutting the meat. The thickness of the meat slices should be cut according to your preference, but the thickness should not exceed three millimeters at most. 4. When steaming, use medium heat to steam the meat until soft and rotten, but also keep the shape of the meat intact and turn it into the best when eaten in the mouth. This effect can be achieved by steaming for about two hours. This meat tastes delicious and not greasy. Because it uses Shaoxing Huadiao wine, it has a taste of Dongpo meat.