Processing technology of Zhenjiang yaorou

Zhenjiang Yaorou was originally called "Nitrate Meat". Legend has it that in ancient times, Xiao Er of Jiuhai Street Hotel in Zhenjiang mistakenly used nitrate as salt to pickle pig's trotters. The cooked meat is red and white, smooth and crystal-like, with rich fragrance and mellow taste. Later, people thought that "Nitrate Meat" was indecent, and it was renamed "Crystal Yaorou", which has spread to this day and become a traditional famous product in Zhenjiang.

For more than 300 years, Zhenjiang crystal meat dishes have enjoyed a long-standing reputation, enjoying a good reputation in the north and south of the country, and have made new development. For example, according to the different parts of the hoof, it can be cut into a variety of hoof pieces: some old paw meat on the front hoof is cut into pieces, which are like glasses and soft and delicious, and are called "glasses dishes"; The meat beside the front hoof bends like a jade belt, which is called "jade belt hook dish"; The old claw meat on the front hoof is fat and thin, and it is very fragrant and tender, which is called "triangular rib dish"; A clean piece of lean meat on the hind hoof, plus a thin bone, is called "adding to the waist." Its meat is tender and crisp, and it is most popular with lean meat eaters.

Although Yaorou is a cold dish, it is different from smoked wax. Its lean meat is deep red, although cool, but crisp and tender, easy to eat. Fat is fat-free, and food is not greasy; Jelly is transparent and shiny, flexible and not awkward, neither fat nor greasy. This dish is refreshing and appetizing, full of color and flavor, and quite appetizing. It will taste better with shredded ginger and a little balsamic vinegar. If you drink morning tea with Zhenjiang Yao meat, the tea tastes delicious. After a long time, you will understand and your tongue will feel refreshed. Will make you feel delicious.

The pickling method of Zhenjiang Yaorou: First, break the fresh trotters, remove the hair and bones, wash them, and poke them loosely with an iron. Then rub the leather and meat noodles with fine salt and put them in a jar for pickling. Salt per hoof is about150 ~ 200g, and edible saltwater is about 50g. 3 days in spring and autumn, 1 day in summer and 7 days in winter. After curing, take out the jar, soak it in cold water first, and then wash it with a little alum water to make the meat white and tender. At this time, the pot can be cooked. When burning, take 10 raw hoof as a pot, and add 3 kg of precipitated raw brine, 5 kg of salt 1.5 kg and 6 kg of water. After boiling, skim the floating foam, then add 200 grams of pepper, 200 grams of fennel, 25 grams of ginger onion (packed in cloth bags), 250 grams of Shaoxing wine, 200 grams of sugar and other condiments, boil over high fire, turn over the noodles once, and continue to cook with low fire to keep the brine in the pot at about 95℃ and stew for about 2 ~ 3 hours. Take it out and put it in a box, then skim off the oil layer in the pot, pour the sauce on the hoof, fold it in half and press it for 20 minutes; Turn the position, press about 1 hour, and then cool it into crystal meat.