"White pork casserole" is a traditional delicacy in old Beijing. The best ones made in Beijing are Beijing's time-honored brand "Casserole House Restaurant".
This dish is actually very simple to prepare, but the eating method is very particular. There are also some dipping ingredients served along with the white meat casserole. The dipping is made from sesame paste, chili oil, soy tofu and chive flowers. According to guests 'needs, you can also add some mashed garlic, pepper oil, rice vinegar, etc., which can be added according to guests' own preferences. In short, Beijingers eat very carefully.
In the past, white meat casserole was served with Beijing-style staple foods such as sesame cakes. Now there are more rice served with it, and white meat casserole is served as soup. The recipe for this "Old Beijing Casserole White Meat" is as follows;
Old Beijing casserole white pork
By MacyErdman
Recipe Recommendations
- onion 20 grams
- ginger slices 15 grams
- salt 2 grams
- white pepper 1 grams
- MSG 2 grams
- pork bone soup 600ml
- leek flower appropriate amount
- sesame paste appropriate amount
- Rose tofu appropriate amount
- chili oil appropriate amount
- salty and fresh
- casserole
- ten minutes
- simple
Steps for Old Beijing casserole white pork
1
Wash the pickled cabbage first, cut it into thin threads, and then spread it in a casserole.
2
Lay a layer of soaked pink strips on top.
3
Refrigerate the previously cooked white meat slightly, and then cut the white meat into thin slices with a sharp knife.
4
Place the cut white meat slices neatly into the casserole.
5
Put the spring onion and ginger slices into the casserole, then sprinkle with a little salt, monosodium glutamate and pepper.
6
Pour in a little Shaoxing wine and finally add the bone soup. The bone soup will not pass through the white meat.
7
Then cover the lid and bring to a boil. After the casserole is boiled, change to low heat and simmer for 10-15 minutes.
8
Put appropriate amount of sesame paste in a bowl and drain it with cold boiling water.
9
Then add 1 teaspoon of leek flowers and stir well.
10
Add the fermented bean curd juice and chili oil into the bowl and stir well, and then mix the dipping ingredients.
11
After stewing the white meat in the casserole, serve with the dipping ingredients. Serve with some mashed garlic and rice vinegar.Old Beijing casserole white pork Make Tips
Characteristics of white meat in casserole: the soup is clear and the meat is white, the meat is smooth and soft, the taste is fresh but not greasy, and the dipping material is rich and unique. Warm tips: 1. Don't put salt when cooking white meat. Just add star anise, fragrant leaves, cinnamon, onion, ginger and appropriate amount of water. Cook until 20-30 minutes to boil thoroughly, then take out and let cool. After cooling thoroughly, refrigerate for three or four hours, the refrigerated white meat is easier to cut neatly. 2. You only need to put 60% to 70% full in the casserole, because bone soup is also needed. If too many ingredients are added to the bone soup, it will easily overflow after boiling. 3. Dip according to personal preference, you can also add some minced coriander, chopped green onion, mashed garlic, rice vinegar, pepper oil and fresh soy sauce. This dish with a strong Beijing flavor,"Old Beijing Casserole White Pork", is ready for your reference!