material

Ingredients: Zhanjiang tender chicken (about 700g), 50g pepper. Seasoning: star anise, cinnamon, pickled pepper each10g, refined salt 200g, monosodium glutamate, onion and ginger 5g.

working methods

1. Slaughter Zhanjiang chicken, gut it, cut it into strips with a length of 3cm and a width of1.5cm, wash it, blanch it in exothermic water for 5s, and take it out for later use.

2. Pour clear water into the pot, add pickled pepper, star anise, onion, ginger, cinnamon, pepper, salt and monosodium glutamate to make brine, pour it into the jar after boiling, cover the cylinder head, and put the chicken into the jar for 2-3 hours while it is hot.

skill

trait

Hot and sour appetizer, yellow and tender.

Tanrou

Recipe introduction: the color is deep red, the meat rotten soup is thick, fat but not greasy, and the taste is delicious. "jar meat" is a famous dish in Jinan, which began in Qing dynasty. It is said that Fengjilou Hotel in Jinan first created this dish. About a hundred years ago, the chef of this restaurant cooked pork ribs with spices and spices in a magnetic jar. This dish is famous for its ruddy color, thick soup and rotten meat, fat but not greasy, and delicious taste. After eating it, people feel very palatable. Because the meat is stewed in a magnetic jar, it is named "jar meat". It was very popular in Qing Dynasty to make meat with magnetic altar in Shandong. Yuan Mei wrote in the Qing Dynasty, "Suiyuan Food List" recorded that "the meat is put in a magnetic altar and simmered slowly with chaff, and the method is the same as before (referring to steaming the meat in a griddle), and it must be always sealed". In 1930s, after the closure of Jinan Fengjilou Hotel, the chef moved to Yuan Wensheng Hotel to continue making and selling this dish and spread it. This is a famous traditional dish in Jinan.

material

Ingredients: ribs 500g, rock sugar 15g, cinnamon 5g, onion ginger 10g, soy sauce 100g.

working methods

1. Wash the spareribs, cut them into 2cm square pieces, blanch them in boiling water for 5 minutes, take them out and wash them with clear water. Onions are cut into 3.5 cm long segments. Sliced ginger.

2. Put the meat in a magnetic jar, add soy sauce, rock sugar, cinnamon, onion, ginger and water (depending on the degree of immersion of the meat), cover the jar with a plate, boil it over medium heat, and simmer it for about 3 hours until the soup is thick and the meat is rotten.