text / Zhu Wenlong, diagram / network
.Quot; oil and explosion double crisp; Shandong's long history of traditional dishes. Here's.Quot; double crisp.Quot; refers to pork tripe tip and chicken gizzard.
oil explosion is a traditional cooking method for Chinese food. It is a small material cut with a knife first boiled medium after the water is boiled, then the water is drained, immediately fried in eight or nine hot oil pan to medium well or fish out, then the drained material is put into a small oil pan, and the prepared thicken juice is poured down to shake the pot. Mix the thicken and finish the material just when it is ripe. The oil explosion method is suitable for small fresh materials, such as chicken, pork, shrimp, chicken gizzard and so on.
from the point of view of production methods, the most difficult part of this dish is the mastery of heat. One is too old, and the other is too short. Some people call this dish a highly difficult dish that ordinary people can't get.
this dish began in the middle of the Qing Dynasty. In order to meet the needs of local dignitaries, the chef in Ji'nan, Shandong, used the pork belly tip and the chicken gizzard film as the raw material, through the meticulous operation of the knife, the boiling oil was fried, the original belly and gizzard film, which had to be cooked for a long time, were quickly matured. It feels crisp and smooth, fresh and refreshing. Shortly after its appearance, the dish was named after.Quot,.Quot, and later customers praised the dish as crispy and tender, so it was renamed.Quot; oil burst double crisp.Quot;
to the middle and late Qing Dynasty, the dish spread to Beijing, Northeast China, Sichuan and Jiangsu, and became famous Chinese and famous dishes in Shandong. In Sichuan cuisine, this dish is called crispy and crispy, and the ingredients and methods are basically the same as those of Shandong cuisine, but only with pickled chili.
the famous literati of the Qing Dynasty Yuan Mei to.Quot; oil explosion double crisp.Quot; given a very high evaluation, he said in "the garden food list":.Quot; wash the pig's stomach, take the thick, go up and down, single use center, die dice block, rolling oil explosion. Stir fry, add sauce to pan, very crisp. This North man law also. .quot;
in addition to this, Liang Shiqiu is also in the "Ya she talk" of.Quot; oil exploded double crisp.Quot; this dish is admired, he thinks this dish is good standard;.Quot; stir fry red and white, look beautiful, eat in the mouth tough and crisp, chewing when you can hear creak and creak. .quot,
it is said that restaurants in Baihua village, Yan Xitang restaurant, Jufeng restaurant and so on in Ji'nan used to be better at producing.Quot; oil explosion and double crisp.Quot;
below to introduce the way of making this dish:
raw materials: 200 grams of pig belly head, 150 grams of chicken gizzard, 5 grams of Shaoxing wine, 1.4 grams of salt, 2 grams of onion end, 1 grams of ginger, 1.5 grams of garlic, 1 g of monosodium, 500 grams of hot lard (about 50 g), and 25 grams of wet starch, Clear soup 50 grams
method
1, remove the skin and hard tendons from the belly button, wash it, use the knife to draw the net like flower knife, put it into the bowl, add salt and wet starch to mix. Wash the chicken gizzard, remove the inside and outside tendons, use the knife to cut the cruciform knife with a spacing of 2 millimeters, put it into another bowl, add salt and wet starch.
2, take a small bowl, add clear soup, Shaoxing wine, MSG, refined salt and wet starch, and mix it into sauce.
3, stir fry on the wok, add lard, cook to 80% heat, put pork tripe and chicken gizzard,
quickly with chopsticks, and pour the oil into the colander. Leave a little oil in the wok, stir fry the onion, ginger,
garlic, then pour into the pork tripe and chicken gizzard, then add the sauce and stir fry for two times.