Maoxiang Yipin Pot-2021 Eve Dinner, A Classic Re-enactment

Name: Maoxiang Yipin Pot-2021 Eve Dinner, A Classic Re-enactment
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Egg dumplings; 6 quail eggs; 6 Bean bubble; 6 Fish Ball; 6 Fried pork skin; 20g Pork belly; 200g Ribs; 400g Dried bamboo shoots; 50g Golden Needle; 20g Green onion ginger garlic; a little Sauce Sauce

by One juice into a dish

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are still two weeks before the Chinese New Year, what to eat for New Year's Eve dinner should be put on the agenda. It just happened that a copper stove hot pot came out at home. Why not use it to make a set of New Year’s Eve dinner suitable for eating and drinking around the stove. It is retro and convenient, and you can also experience the long-lost New Year’s taste.

The first one is "Jianxiang Yipin Pot", which originated from Jiangxi, the hometown of the Chinese director Chen Xiaoqing on the tip of the tongue, and is also a favorite New Year's Eve delicacy by Director Chen. I didn't try to reproduce it 100%, but simplified a lot of the preparatory work, focusing on seasoning and stewing, highlighting the feeling of the New Year's Eve dinner from the fragrance and taste. After all, the Chinese New Year's Eve dinner is always inseparable from the hot and fragrant fireworks.

Maoxiang Yipin Pot-2021 Eve Dinner, A Classic Re-enactment

1. These are all ingredients, prepared in advance.
Soak the dried bamboo shoots and enoki mushrooms for 2 hours, soak the pork belly and spare ribs for 30 minutes to remove the blood, and defrost the egg dumplings and fish balls.

Maoxiang Yipin Pot-2021 Eve Dinner, A Classic Re-enactment recipe

2. Cut pork belly and spare ribs into large pieces, cut dried bamboo shoots into sections, cut pork skin into strips, cut green onions into sections and cut garlic into pieces

3. Boil a pot of hot water and blanch in turn: dried bamboo shoots, pork skin, golden needles

4. Heat the wok without oil, use the pork belly to stir up the fat, then add the ribs and stir fry together

5. Add the scallion and garlic, pour in the sauce-flavored sauce, and stir evenly for about 5 minutes

6. Add half a pot of hot water, cover and bring to a boil, turn to low heat and simmer for 20 minutes

7. Place the rest of the ingredients around the bottom of the pot, then add the braised pork ribs and pork belly

8. Pour the soup in the pot, add carbon to the copper pot, boil for about 10 minutes, and serve.

9. While eating warm ingredients, you can rinse some prepared vegetables like vermicelli, etc. In short, the way of eating is very casual, but it is really full of heart.

Tips:
1. I used the method of stir-frying pork belly to get the oil, so that the meat oil and the soup are fully integrated to get a more fragrant and rich soup base. If you don't like the taste of meat oil, you don't need this step.
2. The seasoning uses Huang Xiao’s sauce-flavored sauce, which can basically restore the original flavor of the sauce-flavored pot. At the same time, the sauce contains both spices and seasonings, which can make the ingredients quickly color and taste, eliminating the need for seasoning and thickening. Steps to shorten the preparation time of this dish by 20%.
3. Based on the principle of respecting the classics, you must have the ingredients: egg dumplings, pork belly, golden needles, pork ribs, pig skin, quail eggs, the rest are free to play; if it is two layers, the meat is on the bottom, and the others are on the top Just fine.