Chinese Food
Liyang zhagan, a pig killing dish in the south of the Yangtze River
(203818 views)
Liyang zhagan is a kind of farm food that is no less than fish head in Tianmu Lake casserole. The so-called pricking the liver is to clean the streaky pork, pork liver, tofu oil and dried bamboo shoots, and then prick the small intestine of the pig. Put in onion, ginger, cooking wine, sugar, vinegar, soy sauce, monosodium glutamate and spices. Bring to a boil over high heat. Let it burn for another hour over medium heat. Drain the brine. Liyang pricks the liver. It is characterized by salty and fresh taste, vegetarianism in meat, crispness in softness and crisp taste. Liyang Zha Gan is a new year's dish, so it's usually done enough at a time. It's a big pot. When you're entertaining, you steam it in a rice pot and serve it. Zhagan tastes very refreshing. It has meat and vegetable. On the taste, it has soft glutinous food. It has crispy food. Dried bamboo shoots are crispy. Oil tofu is soft glutinous food. Pork liver is fragrant. Small intestine oil is soft. It can be called pig killing vegetable in Jiangnan.
Cooking ingredients
Cooking Steps
Step1:Wash the inside and outside of the small intestine of the pig, blanch it in a water pot, remove the smell of fishy smell; wash the streaky pork and cut it into 0.8cm thick and 8cm long slices; cut the pork liver into slices basically the same size as the meat; wash the dried bamboo shoots and soaked hair and cut into slices slightly smaller than the pork liver; take 8-9cm long oil tofu for use.
Step2:Take 1 piece of streaky pork, 1 piece of pork liver, 2 pieces of dried bamboo shoots and 2 pieces of tofu oil. Hold streaky pork, pork liver and dried bamboo shoots together. Clamp the periphery with two pieces of tofu oil. Hold one end of the small intestine with your left hand. Tie it in 3-4 circles from left to right. Cut off the small intestine. Close the head. It will become a green liver.
Step3:Clear the pot and heat it. Put in cold water, prick the liver and boil it. Skim off the froth. Put in ginger slices, scallion knots, star anise and cinnamon. Mix in salt, sugar, soy sauce and cooking wine. Turn the heat to a low heat for about 1.5 hours. Remove scallion knots and ginger slices. Put in monosodium glutamate and put them in the pan.
Cooking tips:Pig liver must be boiled before use. Pig intestines should be washed clean. Otherwise, it will smell fishy. When binding, it should not be too tight. It should not be too loose. When it is too tight, the raw materials tied together are not easy to taste and mature. When it is too loose, it will be loose and shapeless when it is burned in the pot. Generally, the small intestine of a 25cm pig is just around the raw material for two or three circles, and then it is tied up. There are skills in making delicious dishes.
