Pig head meat is a side dish that cannot be served on the table. It is a delicious food for the common people and contains the fire of people. Especially during this cold and warm season, I stroll to find a small noodles, order a portion of the pork head meat, and drink it. Just thinking about it will make people feel happy.
Pig head meat is a common name. In addition to the commonly known pork skin, pig ears, pig tongue, mouth (face) meat, bone meat is also a fine meat cut from the pig's bones. It can be seen that pig heads are of great use, so don't mess with "pig heads".
Chinese people have been eating pig meat for a long time, but they are rarely included in court cuisine. It was also chanted by literati and scholars. Perhaps only the most real Northern Song Dynasty gourmet Su Dongpo said with a song "Pig Pig": "Huangzhou is good for pork, and the price is like soil. The rich people refuse to eat it, and the poor people don't know how to cook it. When they get up in the morning, they make two bowls, so they don't care about it." He also said in a letter to his cousin Su Bumi, "I often cook pigs myself …… it seems that Tai'an style is a fan of spicy pork meat." Tai'an is located in Chongqing, Sichuan. It is known as the spicy "Tai'an fish". It seems that Su University scholars are lovers of spicy pork meat.
The famous dish "Three-head Banquet" in Jiangsuzhou is a gift for salt merchants to dare to eat and love, which makes the pigs look proud. The three-head Banquet is to snatch the pigs, dismantle the fish head, and crab paste lion head. The writer Zhou Fenna once made a special trip to Yangzhou to taste. She described it as "fat but not soft, melting in the mouth and sweet and suitable", which made people like it.
Sichuan cuisine also has bean dregs pig heads. Gourmet Chen Maojun said that it should be a delicious food at first, but some people added dried beans, ham, etc. to make the pig heads turn over.
Tang Lu Sun mentioned a dish of rock sugar to simmer the pig head, which is also a kung fu dish. After tidying the pig head, boil it repeatedly 6 or 7 times until cooked. Then, add dried beans, mussels, winter turtle and other bases, add soy sauce, yellow wine and spices, simmer for 4 or 5 hours, sprinkle with rock sugar and simmer for 1 hour, "the pig skin is as bright as red amber, and the chopsticks are tender as tender as tofu." It was even cooked with fish, called "Snacks and Grey Roll".
The Qing Dynasty should be the era when it comes to cooking pork heads. During the Qianlong period, Li Huanan and his son wrote "Wake up the Garden Record", and there were two ways to steam pig heads.
Yuan Mei also wrote the "Two Methods of Pig Head" in "Shiyuan Food Order", simmering and steaming. The "Shiding Collection" written by Tong Yuejian, a salt merchant, also recorded 15 ways to make pig head meat.
No matter which way to make the pigs change, the focus is on "hot". In the novel "Jin Ping Mei", the wife of Ximen Qing family, Song Huili, is good at simmering the pigs, saying that she "used only one long firewood to burn the pigs, and the fragrance sprayed all the five flavors", which made people's mouth water flow.
"Jin Ping Mei", many people like to watch it, but they don't like to talk about it; many people like to eat it, but they don't like to talk about it. The two were in the hands of Lanling Xiaoxiaosheng.
There is also a special pork meat that is Yunnan large thin slices. I first saw Qingshan Zhuang in Qingjing Agricultural Center in Nantou. Later, Yicaiju Pinyan, who was led by a friend to the Dingyuan Community of Dongli Port, Pingtung. The boss was a descendant of the lonely army in the Yunnan Liandao that year. She said that the pigs were first roasted with fire, then scraped off the scorched surface with a knife, rinsed it with a knife, and then cut it into thin slices with a knife. In the past, she had a test of the chef's knife skills, but now she uses a machine to replace it.
Thin slices of pork, then drizzle with sauce made with sauce, vinegar, ginger, ginger, ginger, ginger, etc., and served with coriander, sesame, etc. Jiao Tong once described it as "there is a light smoke-smoked flavor, the taste is full of smoothness, and it is not meaty; the fat-white color is not fatty."
went home to check the information of the orphan army. It turned out that after the National Government withdrew the orphan army and its relatives in 1961, they were placed in Taoyuan, Nantou Qingjing, Kaohsiung Meimeng and Pingdongli Port. Ligang was their first stop to Taiwan. From then on, his country changed into the old country, with a large plate of thin slices, and complaining about the sweet and sour and sour taste.
Ermao, a poet and gourmet in mainland China, once renovated a "pig head banquet". He described the pig head as a natural combination of fat and lean meat. The beauty lies in the combination of fat and thinness. "It is the movement of calling the bartender to bring wine when it is served on the table."
writer Hu Zhufeng said that the ancients used "Han Shu" to drink wine. He used "Shui Shu" to eat pigs, and said that Shi Nai'an did not arrange for Lu Zhishen to eat pig meat, which made him feel deeply regretful. If you want to be unwilling to regret, prepare a plate of pork meat, then take a copy of "Shuihua" or "Swordsman" and drink with the rage of Lu Zhishen or Linghu Yu.
In Taiwan traditional customs, when parents die, they must prepare pigs as a gift for worship, which leads to the saying "A bean is born, and if you die, you will be more favorable to worship pigs." To be filial to others, parents should be filial to time. From another perspective, life is only a few short autumns, and you are very suitable, so don't leave regrets among others.
Responsible editor: Gu Zihuan