Winter Delicacy "old Beijing Casserole White Meat"

Name: Winter Delicacy "old Beijing Casserole White Meat"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A piece of 180g Boiled white pork belly; 150g Old Beijing Pickled Cabbage; 150g Dried vermicelli; 20g Scallions; 15g Sliced ginger; 2g salt; 1g White pepper; 2g MSG; 15g Shao wine; 600ml Pork bone soup; Some Chive flower; Some Tahini; Some Rose fermented bean curd; Some Chili oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

"Claypot White Meat" is a traditional delicacy in old Beijing. The best made in Beijing is the time-honored "Claypot Jufanzhuang" in Beijing.
This dish is actually very simple to make, but the way it is eaten is very particular. Some dipping sauces are served with the white meat in the casserole. The dipping sauce is made with sesame sauce, chili oil, soy tofu and chives. According to the needs of the guests, you can also add some garlic, pepper oil and rice vinegar, etc., and add them according to the guests' own preferences. In short, Beijingers eat very carefully.
In the past, white meat in casserole was served with Beijing-flavored staple food such as sesame cakes, but now it is generally served with rice and white meat in casserole is served as a soup. The method of this "Old Beijing Casserole White Meat" is as follows;"

Winter Delicacy "old Beijing Casserole White Meat"

1. First wash the sauerkraut and cut into thin strips, then spread it in a casserole.

Winter Delicacy "old Beijing Casserole White Meat" recipe

2. Spread a layer of soaked vermicelli on top.

3. Refrigerate the cooked white meat for a while, then use a sharp knife to cut the white meat into thin slices.

4. Put the sliced white meat neatly into the casserole.

5. Put green onion and ginger slices in a casserole, then sprinkle a little salt, monosodium glutamate and pepper.

6. Pour in a little Shao wine and finally inject the bone broth.

7. Then cover the pot and bring to a boil. After the casserole is boiled, change to low heat and simmer for 10-15 minutes.

8. Put an appropriate amount of sesame paste in a bowl and boil it with cold boiling water.

9. Then add a teaspoon of leeks and stir well.

10. Put fermented bean curd juice and chili oil in the bowl and stir well, and the dipping sauce is adjusted.

11. After the casserole white meat is simmered, serve it together with the dipping sauce. You can also add some garlic and rice vinegar.

Tips:
The characteristics of casserole white meat; the soup is clear and white, the meat is smooth and soft, the taste is fresh but not greasy, and the dipping material is rich and unique.

Tips;

1. Do not add salt when cooking white meat. Just put star anise, bay leaves, cinnamon, green onion, ginger and appropriate amount of water in it. Cook for 20-30 minutes and then take it out and let cool. After cooling thoroughly, refrigerate for three or four hours. , White meat after refrigeration is easier to cut neatly.

2. The casserole only needs to be 60 to 70% full, because the bone broth is also added. If too much material is added to the bone broth, it will easily overflow.

3. According to personal preference, you can add some chopped coriander, chopped green onion, minced garlic, rice vinegar, pepper oil and fresh soy sauce.

The "Old Beijing Casserole White Pork" with Beijing's strong flavor of Da Sao Da Shao is ready for your reference!

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Winter Delicacy "old Beijing Casserole White Meat"

Ingredients

Winter Delicacy "old Beijing Casserole White Meat"

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