What is the stalk of Lizhuang white meat?

Lizhuang white meat, full name "Lizhuang knife-edge garlic white meat", is a traditional delicacy of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. The pork from Changbai Mountain, York or Basha is used as raw material, with thin skin and tender meat, and mixed with various sauces, which has the characteristics of refreshing fragrance, fat but not greasy, and slag after chewing.

According to folklore, the white meat in Lizhuang evolved when people from all walks of life sliced the cut fox Su Daji and ate it in garlic paste during Zhou Wuwang's attack and uprising. Because the sliced meat is thin and long, it is wrapped in chopsticks, so it is called "foot-bound meat". During his stay in War of Resistance against Japanese Aggression, at the suggestion of Meng Tao, a cultural person who moved to Lizhuang, Cuiping District, the owner of "Liu Fen" restaurant readily accepted and changed the name of "foot-binding meat" to "Lizhuang white meat".

Accurately grasp the temperature

This is very important for the next process of knife making white meat. After scraping the "second knife meat", put the meat into the pot with cold water. In the process of cooking, it is often necessary to remove the blood water floating on the water surface, and the water temperature should be kept at 90 degrees Celsius, that is, cold water should be added when the water is boiled, so that the meat can be heated evenly from the outside to the inside. If the water temperature is too high, raw skin and meat will appear, which will affect cooking.

Boil for about 30 minutes and stab the meat with a bamboo stick. When there is no blood, it means that the meat has been cut until it is cooked. Just pick up the meat and soak it in cold boiled water to prevent "crusting" from affecting the knife-making system.