Local flavor famous special food display: Zhenjiang cuisine

Pork is a famous traditional meat product in Zhenjiang, long renowned, because of its flesh skin color white, crystal clear, brine transparent, ruddy meat color, tender meat, delicious taste, with fragrant, crisp, fresh, tender four characteristics, so named. When eaten, it is accompanied by Zhenjiang balsamic vinegar and ginger shredded, which is even more flavorful.

Process flow: raw material selection and finishing - pickling - cooking - pressing - finished products.

Recipe: (based on 100 pig's trotters, each weighing an average of about one kilogram) Salt 13.5 kg, star anise 0.075 kg, ginger slices 0.125 kg, Shaojiu 0.25 kg, green onion 0.25 kg, alum 0.03 kg, peppercorns 0.075 kg.

Processing technology: 1. Raw material selection and finishing. Remove the bones of the pig's trotters, scrape and wash the residual hairs, and then place them on the board, the skin is facing down, and use an iron skewer to poke a few small holes in the lean flesh of the pig's trotters. 2. Marinate. Use salt to evenly rub the skin of the pig's trotters, the amount of salt accounted for 6.25%, so as to wipe everywhere, and then put the pig's trotters in the jar for marinating, winter pickling takes 6 to 7 days, spring and autumn pickling for 3 to 4 days, summer pickling for 6 to 8 hours, the requirements for salting is until the deep muscles turn red, soak in clean cold water of 15 to 20 degrees after leaving the tank for 2 to 3 hours, while scraping off the dirt on the skin, wash with water. 3. Cook. Take 50 kg of water, 4 kg of salt, put 15 to 20 g of alum into the pot, heat and boil, skim off the surface foam, make it clear, add rice wine, sugar, take peppercorns, star anise, fresh ginger, green onions in two gauze bags, tie the mouth of the bag, and then put the pickled and washed pig's trotters into the pot, cover it with bamboo grates, so that the pig's trotters are all submerged in the soup, boil over high heat, skim off the foam floating on the surface, press on the bamboo lid with a heavy object, and cook on a low heat, the temperature is maintained at about 95 degrees, the time is 90 minutes. Flip the trotters up and down, put them back in the pot and cook for another 3 to 4 hours, remove the spice bag and leave the broth to continue using. 4. Press the hoof. Take a flat plate with a length and width of about 40 cm and a height of 4.3 cm on the edge, put two pig's trotters in each basin, the skin is facing down, every five pots are stacked together, and then empty the basin, after 20 minutes, the oil brine in the basin is poured into the pot, and then boil the soup brine over high heat, skim off the oil slick, put in water and the remaining alum, then boil, scoop the soup into the basin, so that the soup has no meat noodles, placed in the shade to cool and freeze, that is, into a crystal clear light amber crystal meat.

Zhenjiang cuisine is suitable for freshly eaten, usually with cold cuts as a wine dish, generally accompanied by Zhenjiang balsamic vinegar and ginger shreds.

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