Family Banquet Dishes "thousand Lianfu Wanzi Kourou"

Name: Family Banquet Dishes "thousand Lianfu Wanzi Kourou"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g Rape heart; 30g Winter bamboo shoots; 20g Dried shiitake mushrooms; 20g Cooking oil; Some Shimizu; Some Water starch; 200ml Shaoxing Huadiao Wine; 20g Soy sauce; 10g Balsamic vinegar; 15g Oyster sauce; 20g crystal sugar; 2g Chicken Essence; 1g White pepper; 40g Green onions; 20g ginger; 3g star anise; 2g Cinnamon

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the past, there was a big dish in the official cuisine, which was called "Qianlianfu Kourou" or "Wanzi Kourou". In fact, the meat cube is cut into rolling blades with a knife, and then reduced to meat cubes. This kind of pattern is also called the "10000-character pattern". It is a typical representative of the ancient Chinese architectural decorations. It is usually used on the lace and prongs of the building. The pattern is called "The Wanzi can not reach the head". "Take longevity and auspicious meaning. The decoration of this pattern on the prongs of the overall pattern is slightly enlarged, and then combined with the close connection with the lace pattern, it means "longevity without borders". This kind of pattern can only be used in the house of the emperor. When decorating and modeling, it is usually drawn with a high specification of bitumen powder and gold, so that the building highlights the magnificent atmosphere.
In the middle and late Qing Dynasty, this pattern was embezzled to the production of dishes. The famous "Man Han Quan Feast" and later the 70th birthday banquet of the Empress Dowager Cixi had dishes decorated with this pattern. For example, there are "Qianlianfu Kourou" and "Qianlianfu Sea Cucumber" and so on. Later, government officials also used this pattern to make dishes during festivals or birthdays for the elderly, mainly for the purpose of auspiciousness!
The method of "Qianlianfu Sea Cucumber" and "Qianlianfu Sea Cucumber" is the same, except that "Qianlianfu Sea Cucumber" is cut meat and sea cucumber. Place the button meat in the middle of the plate and use braised sea cucumber around it. Surrounding. The "Qianlianfu Kourou" is mainly based on the cut meat. The surroundings are surrounded by vegetable heart, which means longevity. This pattern is often used for cooking in general birthday banquets.
This dish I made today is a big dish in the Spring Festival family banquet, and the method is very simple. The big stir-fry spoon borrows the method of government cuisine, so it is called "Thousand Lianfu and Wanzi Kourou", which means everything is happy for the coming year and the family is happy forever! "

Family Banquet Dishes "thousand Lianfu Wanzi Kourou"

1. Pork belly, Shaoxing Huadiao wine, soy sauce, balsamic vinegar, oyster sauce, rock sugar, chicken essence, white pepper, green onion, ginger, star anise, cinnamon, dried shiitake mushrooms, winter bamboo shoots, vegetable heart, cooking oil, water, water starch.

Family Banquet Dishes "thousand Lianfu Wanzi Kourou" recipe

2. Pour rice wine and soy sauce into the meat cube, then spread it by hand and marinate for one hour.

3. Pour hot water into the dried shiitake mushrooms and soak them for later use.

4. Use kitchen paper to absorb the marinade juice on the marinated meat cube.

5. Pour a little oil into the frying pan to heat, add the marinated meat and fry it over medium heat.

6. When frying, cover the pan to prevent splashing. Fry the skin noodles first, turn over and start frying the meat noodles after three minutes of frying, and then turn over and fry the skin noodles.

7. Fry the noodles until golden brown and tiger skin color.

8. In a separate pot, pour 100 grams of Shaoxing Huadiao Wine, pour an appropriate amount of water into the pot, then pour the soaked mushrooms into the pot together with the mushroom water, add the winter bamboo shoots, and then add the green onions, ginger, rock sugar, Star anise and cinnamon, and finally put in the fried meat cubes.

9. Cover the pot and cook on medium heat for 5 minutes, then turn the meat over and cook until 5 is ripe.

10. Let the meat cubes dry slightly, then stand them up, and use a knife to cut them into suitable thicknesses with blades. Whenever you cut the meat cubes to the corners of 90 degrees, rotate them 90 degrees to continue cutting, but do not cut them. Click here Method Cut the meat cubes from beginning to end into a long with blades.

11. After the cut is done, the long slices of meat are reduced to a square shape.

12. Then put the leather side down into the bowl.

13. Put the boiled winter bamboo shoots and shiitake mushrooms in it and place them neatly. Pour one-third of the rice wine in a bowl.

14. Remove the condiments such as green onion and ginger from the boiled broth, then add soy sauce, chicken essence, balsamic vinegar, etc. to the soup, mix thoroughly and boil. After the soup is boiled, use a spoon to scoop the soup into a bowl.

15. Put the bowl in the cage.

16. Steam the steamer on medium heat for two hours, and take it out after two hours of steaming.

17. Decant the soup in the bowl into the pot. After decanting the soup, place the bowl on the plate.

18. Then remove the bowl, surround it with the cooked choy sum, then pour oyster sauce into the soup and mix well, add a little pepper to the soup, stir well, and then thicken the starch with water.

19. After the gorgon juice is gelatinized, pour the gorgon juice on the meat cubes.

20. After a little bit of decoration, you can serve it on the table, and the dish is finished.

Tips:
The characteristics of this dish: the flesh is bright red, red and green, rich in aroma, soft and rotten in shape, complete in shape, melts in the mouth, delicious and delicious, suitable for all ages.

Tips;

1. When frying meat cubes at home, in order to prevent explosion and splashing, it is best to cover the pot for frying, but in the hotel, you can put the whole meat cube directly into the frying pan, and at home, it is not as good as the hotel. A little frying is enough to avoid unnecessary waste. When frying, it is necessary to fry on both sides, so as to maintain the uniformity of the shrinkage of the meat.

2. When the meat is cooked, it can be removed after being boiled until there is no blood. If the meat is too soft and rotten, it will be difficult to cut, and it will be easy to chop. When cutting, the meat should be vertical. When you get up, the skin of the meat faces you, so that it is easy to grasp the thickness and neatness of the meat when cutting.

3. When cutting meat, use a thinner sharp knife. The thickness of the meat slices should be cut according to your preference, but the thickness should not exceed three millimeters.

4. When steaming, use a medium heat to steam the meat until it is soft and rotten, but the shape of the meat should be kept intact, and it will become the best in the mouth when it is eaten. Generally, this effect can be achieved by steaming for about two hours. The meat tastes very fragrant and not greasy. Because it uses Shaoxing Huadiao wine, it has a taste of Dongpo meat.