The Classic Flavors of Southern Shaanxi, All Flavors Converge in One Pot——【ziyang Steamed Pots】
1.
Half a catty of minced pork meat, finely chop green onion and ginger into minced pieces on top of the meat.
2.
Add five spice powder, pepper, a little soy sauce, salt, and monosodium glutamate according to your own taste. Stir well and make the flavor in advance.
3.
Beat the eggs into a bowl, add a spoonful of dry starch, (adding dry starch can play a role in solidification). Stir the egg liquid evenly, beat up and set aside.
4.
When the pan is 50% hot, use kitchen paper to dip cooking oil on the bottom of the pan, remember not to have too much oil. Scoop a spoonful of egg liquid, pour it on the center of the bottom of the pot, and use a spoon to spread the egg liquid evenly.
5.
Put an appropriate amount of minced meat on the flat egg skin, and place it slightly up 1/2.
6.
While the egg skin is not completely set, lift the egg skin on one side and wrap it to the other to cover the meat filling, and then use a spoon to press the edges of the egg skin together.
7.
A complete and cute egg dumpling is ready.
8.
Repeatedly, 4 eggs can basically make 20 small egg dumplings.
9.
Cut green onion into sections and ginger into slices. Take a larger basin, put the whole chicken in, stuff the chicken belly with green onion and ginger, put the rest on the chicken body, pour 2 tablespoons of cooking wine, and marinate for 10 minutes.
10.
Put cold water in the trotters into the pot and fly into the water. It can remove blood stains, eliminate odors.
11.
Then use an open flame to remove the remaining pig hair between the pig’s toes.
12.
Clean the pig's feet completely.
13.
Take a piece of clean gauze and wrap all the dried spices tightly for later use.
14.
Prepare a large pot, place the spice bag on the bottom of the pot, and then place the whole chicken that was previously savory in the middle. Then place the trotters around the chicken.
15.
Pour a small bowl of water. If you feel that the salty taste of the chicken marinated before is not enough, you can sprinkle an appropriate amount of salt at this time. The water should not be too full, because there will be vegetables in the back. Steam will also turn into soup.
16.
Put enough cold water in the pot, turn on high heat, and put the steaming pot in it.
17.
Cover the pot. After SAIC, steam on high heat for 30 minutes, then turn to low heat and steam for 2 hours.
18.
Vegetables can be prepared in the meantime. Peel the lotus vegetables, carrots, white radishes, green bamboo shoots, and yam separately, and cut into hob pieces.
19.
Continue to low fire for an hour, during which time you should open the lid to check the water in the pot, don't boil it dry, add appropriately. When the whole chicken and pig's trotters are basically cooked (you can prick them with chopsticks), you can put all the vegetables into the steamer.
20.
The egg dumplings are also ordered in order.
21.
Cover the lid and press the lid with a heavy object to prevent steam.
22.
Low heat for 30 minutes, and the gorgeous Ziyang steaming pot is done.
23.
The freshness of chicken in a copper pot, the tenderness of pig's feet, and the crispy sweetness of red and white radish. The lovely egg dumplings embellishment exudes the unique classic flavor of southern Shaanxi. A pot.
24.
[Ziyang Steamed Pots] is the first batch of masterpieces listed as intangible cultural heritage in Ankang, Shaanxi.
Tips:
About 【Ziyang Steamed Pots】——
The production of Ziyang steamed bowls is quite particular. The raw materials must include whole chicken (local chicken), trotters, lotus greens, red and white radishes, yellow flowers, fungus, mushrooms, egg dumplings, water hair cuttlefish and other dried vegetables. The seasoning oil includes anise, Grass fruit, cinnamon, Chinese pepper, dried pepper, salt, etc., are served in a pot and steamed in a large pot over the fire. The raw materials and seasonings are stepped into the pot for at least 4 hours. This dish is original, the soup is mellow and meaty, and the color and fragrance are excellent. Ziyang steamed bowls are wasteful of materials, time-consuming, cumbersome procedures, exquisite workmanship, a little bit late, the taste will be great, and it is not the ordinary region can do, it deserves to become the most distinctive traditional Ziyang dish . "
1. Ziyang steamed bowls are very particular about the ingredients. The chicken needs the local young hen, and the other vegetables and spices must be locally produced. The taste will change greatly if there is a little difference.
2. Ziyang steamed bowl soup has fresh meat flavour, good color and fragrance.
3. Ziyang steamed bowls are matched with side dishes on the mat, which is the most local characteristic.
4. For egg dumplings, beat the eggs into a bowl, stir them with chopsticks, then use a large iron spoon to scald them on the stove, smear them with lard, and scoop them like eggs with a spoon to make dumpling skins. When they are half-cooked , Pack the prepared fresh meat filling. Egg dumplings can be made into "Yuanbao" type, which means "rich in four seasons". The "goldfish" type implies "more than a year in succession".
5. For the first steaming, use "Wuhuo", which has strong firepower, high heat efficiency and easy to get angry. After the air in the pot is up, you can switch to "slow fire", which is warm and long-lasting, easy to smell. Steaming with "slow fire" is the longest and most troublesome process in the whole process, and it is also the key to success: "slow fire" steaming generally takes about six to eight hours. During this period, first of all, the fire can not be It is necessary to keep watering up to ensure that the bottom water does not dry. Under normal circumstances, this process is completed on the 29th night of the twelfth lunar month. After the steaming is complete, the stove fire is extinguished. Add the heat to the air again in the morning, half an hour before serving, put the egg dumplings in the pot, and sprinkle the chopped green onion and garlic sprouts on the noodles after they are out of the pan.
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