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Anonymous users2024-01-24Sour pork is a traditional delicacy with unique flavors of Tujia and Miao in Xiangxi. Whenever the guests come to the door, the Tujia and Miao families will take out the pickled sour meat from the altar, put it into the oil pot and stir-fry, and the corn flour adhered to the sour meat is fried and turned into golden yellow, exuding bursts of aroma, smelling it with relish. This dish is spicy and slightly sour, and it is the best made in Xiangxi Autonomous Prefecture, hence the name.
In the restaurants in the Zhangjiajie tourist area of Xiangxi, tourists can often taste this unique mountain flavor delicacies.
Ingredients: Pork (fat) (750g).
Excipients: green garlic (25 grams).
Seasoning: Chilli pepper (red, pointed, dry) (15g) Peanut oil (50g).
Steps: 1.Scrape and wash the fatty pork after branding, strain the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams;
2.marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder for 5 hours;
3.Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork;
4.Mix all the seasonings with the pork and put them in a sealed jar and marinate for 15 days to become sour meat;
5.Place the corn flour chop adhered to the sour meat in a porcelain dish;
6.Sour meat cut into slices 5 cm long, 3 cm wide and cm thick;
7.Finely chop the dried red peppers;
8.Cut the garlic into 3 cm pieces;
9.Put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes;
10.When the sour meat oozes oil, use a hand spoon to the side of the pot, fry the corn flour until yellow, and then merge with the sour meat;
11.Then pour in 200ml of clear meat broth, simmer for 2 minutes, wait for the soup to dry slightly, add green garlic and fry a few times, and put it on a plate.
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Anonymous users2024-01-23Ingredients: Pork (fat) (750g).
Excipients: green garlic (25 grams).
Seasoning: Chilli pepper (red, pointed, dry) (15g) Peanut oil (50g).
Steps: 1.Scrape and wash the fatty pork after branding, strain the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams;
2.marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder for 5 hours;
3.Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork;
4.Mix all the seasonings with the pork and put them in a sealed jar and marinate for 15 days to become sour meat;
5.Place the corn flour chop adhered to the sour meat in a porcelain dish;
6.Sour meat cut into slices 5 cm long, 3 cm wide and cm thick;
7.Finely chop the dried red peppers;
8.Cut the garlic into 3 cm pieces;
9.Put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes;
10.When the sour meat oozes oil, use a hand spoon to the side of the pot, fry the corn flour until yellow, and then merge with the sour meat;
11.Then pour in 200ml of clear meat broth, simmer for 2 minutes, wait for the soup to dry slightly, add green garlic and fry a few times, and put it on a plate.
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Anonymous users2024-01-22Ingredients: 750g pork.
Excipients: green garlic (25 grams).
Seasoning: 15 grams of chili pepper 50 grams of peanut oil.
The practice of sour meat in Xiangxi:
1. Scrape and wash the fat pork after branding, filter the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams;
2. Marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder for 5 hours;
3. Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork;
4. Mix all the seasonings with pork and put them into a sealed jar, marinate for 15 days to become sour meat;
5. Put the corn flour chop adhered to the sour meat in a porcelain plate;
6. Cut the sour meat into slices 5 cm long, 3 cm wide and cm thick;
7. Finely chop the dried red peppers;
8. Cut the garlic into 3 cm long pieces;
9. Put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes;
10. When the sour meat oozes oil, use a hand spoon to pick it on the side of the pot, fry the corn flour until it turns yellow, and then merge it with the sour meat;
11. Pour in 200ml of clear broth, simmer for 2 minutes, wait for the soup to dry slightly, add green garlic and fry a few times, and put it on a plate.
I went once, although the small shop is not big, but it feels good, sitting upstairs can also enjoy the huge glass window outside the track line 4 running back and forth, the taste of the dishes is quite good, especially the dry pot chicken, I usually don't like to eat spicy, I also ate a lot, there is a plate of assorted vegetables, we called 3 plates in a row, when eating spicy, occasionally eat light, the taste is very good, the fish is also good, the boss is also very good, and gave us a large bottle of drink. It's just a little lacking that the floor of the whole hotel is particularly slippery, so be careful!
In summer, when the temperature is high and the light intensity is high, pay attention to proper shading, very good raising, put a bright and ventilated place on the balcony, especially drought-tolerant, less watering, afraid of waterlogging, the soil is not dry, it doesn't matter if the soil is dry, it doesn't matter if the soil is dry, it is better to be dry than wet, and pay attention to heat preservation in winter for fear of cold and freezing.
If you have to put it on the balcony, you may have too strong sunlight and need to be placed in a place that is not exposed to direct sunlight. Also, because summer is a dormant period for succulents, which almost stops growing, it is necessary to water less or no watering.
If it rains once in a while during the growing season, it's fine, but if it rains continuously, you have to shelter from the rain, otherwise move into the house, and don't get wet if it's a rain in the high or low temperature season, unless the soil is very dry and the rain is very small.
Build a flower stand by yourself, get a few wooden boards, and stack them layer by layer, and make the shape of the bookshelf as big as the top and bottom, the depth of the partition is a little narrower, and the overall height can be made a little higher, making full use of the longitudinal space. The finished flower stand bought outside is generally up to 5 layers, the spacing is too large, suitable for planting relatively high flowers, it is a bit of a waste of space to raise meat, and the finished flower stand is generally triangular, the space below is large, and the partition above is getting narrower and narrower, in addition to the good looks, in fact, it is not very practical.