How to cook Hakka pig in Hezhou?

There were 108 Liangshan heroes in ancient times.

Jinyou Hezhou Cainiao 108 Road

Hezhou people can brew whatever they want.

Without brewing, there would be no banquet.

Become a home-cooked dish on the table

A simple word "brewing"

Not only embodies the wisdom of Hezhou people

It also vividly and aptly recorded the life of Hezhou people.

When it comes to cooking, Qi Dabao can't help thinking of childhood memories. At night, there is smoke everywhere, and all kinds of delicious food float out from the small window in the kitchen.

Among them, there is such a dish that Qi Dabao still remembers-grandma pig's dish.

Pork and women's dish is a complete leaf, with a suitable appearance, but full of meat. Take a bite, it tastes unique, sweet and delicious.

/pig's wife/

The Chinese literary name of pork chop dish is beef skin dish, which grew around Tomb-Sweeping Day and was mainly planted in southern China. It is one of the unique vegetables in the south, with fleshy stems and leaves and cold nature. Effectively prevent heart disease, lower blood sugar, eliminate dust poison, promote ulcer healing, resist bacteria and inflammation, resist aging, prevent cancer and treat hypertension.

Because it grows fast, it tastes astringent and muddy. In the past, farmers planted this dish mainly for pig feed, so it was also called "grandma pig dish".

But through the wisdom of Hezhou people, it has become delicious on the table! If you want a smooth and fresh taste when cooking, you must use this dish.

/Grandma Pig's Vegetable Brewing/

Pig food brewing embodies the cultural essence of Hezhou people. Today, Qi Dabao will teach you how to cook pig-vegetable-brew! Dear Hezhou foodies, are you ready to take notes in your notebook?

Swertia japonica leaves are large, smooth, green and fresh, which is the best choice for cooking and brewing.

Boil the water in the pot, and blanch the cleaned pig cabbage in the pot to remove the astringency and muddy smell. Immediately after blanching, put it in cold water for standby to prevent the leaves from turning yellow.

Prepare glutinous rice, taro, pork belly, leek, minced garlic Jiang Mo, mushrooms and other materials for later use.

Pour a little oil into the pot, add minced meat, chopped taro, minced onion and ginger, minced peanuts and mushrooms and stir fry.

Put the steamed glutinous rice on a plate and mix it with other fried fillings.

Then wrap the mixed stuffing tightly with pig cabbage.

Finally, put the oil in the hot pot to cool, and cook the stock for about 10- 15 minutes. The soup in the pot is slowly absorbed by the vegetables and can be served.

Pork belly dish with glutinous rice pork belly, the taste is bright but memorable, because with other ingredients, it doesn't feel fat.

Take a big bite and it tastes greasy and soft. The sweet smell of taro and mushrooms spread in the mouth, and the aftertaste is endless. Pig and woman dishes with such a unique taste are often used to make flavor snacks, which are very popular in Xian Yi.

Oh, it's so waxy ~

Qijia Dabao couldn't help eating more pig dishes.

Did everyone think it was delicious?

How long has it been since you ate pig food?

How to cook Hakka pig in Hezhou?

In Hezhou, everything can be brewed. What is brewing? It is to mix edible foods, such as chicken, duck, fish, glutinous rice, mushrooms, fungus, perilla, mint, shrimp, etc., and stuff them into tofu, lotus root and taro, or wrap them in various vegetable leaves and steam them.

Pig dish, scientific name water chestnut dish, alias pig dish, pig hemp dish, mussel, cowhide dish, etc. In the past, people seldom ate it, but chopped it up and cooked it for pigs, so it was called grandma pig dish, which, like sweet potato leaves, was a "rotten" thing on the table.

Now that the living standard has improved, keeping healthy has become a fashion. Vegetables that were not eaten in the past were regarded as treasures by everyone, so all kinds of wild vegetables began to enter people's sight and became popular. Cabbage has never been wild, but it is planted artificially, but it is resistant to pests (no pesticides) and easy to manage, so it is loved by everyone.

Ingredients: Swertia 2.5 kg, 65438+ glutinous rice 0.5 kg, pork belly 500 g, fish 750 g, ginger 1 slice, cooking wine 20 g, chives 500 g, shrimp skin 30 g, salt 20 g, oyster sauce 50 g and chicken oil 0.5 kg.

Methods: (1) Wash glutinous rice and soak it in clear water for 2 hours. Wash ginger and pat it into pieces. Wash shallots and cut into sections. Stir-fried shrimp skin. Dice pork belly and fish, add ginger and shrimp skin, chop into meat stuffing, add cooking wine, salt and oyster sauce, mix well and marinate. Chop the chicken oil.

(2) Cut off a section of stem, about 10cm, boil a pot of boiling water, put it in pig cabbage for about 10 second, take it out and put it in a clear water basin for cooling, then take it out and drain it.

(3) Drain the glutinous rice into the vegetable basket, pour it into the basin, take a proper amount of salt, mix well and marinate for 5 minutes. Then add the minced meat and chicken oil and mix well. Finally, add chopped green onion and mix well.

(4) Take a leaf, lay it flat on the palm of your hand, grab a ball of stuffing and put it on one third of the leaf, roll it up, down, left and right, fold the longest leaf and put it in a steamer. You don't pay attention to brewing vegetable bags, that's the quickest way, such as sealing red envelopes.

(5) After all brewing, boil a pot of boiling water, steam it in a vegetable bag for 45 minutes, and stew it for 5 minutes.

Another brewing method: steam glutinous rice into rice. Pork, shrimp, mushrooms, carrots, white radish, diced onion and chopped green onion (whatever you like). Add chicken oil and pork to the wok, add ginger juice, stir-fry the cooking wine slightly, add the side dishes, add salt, stir-fry until cooked, and finally pour in glutinous rice and stir well like fried rice. Then wrap it as above and steam it 15 minutes.

Single-brewed pig cabbage is monotonous, and varieties such as fermented bean curd, bitter gourd, towel gourd, kudzu root, lotus root, taro and cabbage can be added. Peel lotus root, kudzu root and taro, add salt, marinate for 2-3 hours to soften them, and then slice them. The first knife did not cut off, leaving a quarter of the connection, and the second knife cut off. Cabbage is blanched until it becomes soft. Peel bitter gourd and towel gourd, cut into sections, and dig out the melon sac. Cut the incision and cut out the heart of the tofu.

Speaking of this pig woman dish, I also like it very much. I cook this dish every winter. As soon as I cook this dish, my family doesn't have to cook it, so I'm full. Although I am working outside now, I will buy some cabbages when I go to the vegetable market and see that there are pig dishes for sale. I only like the pig and woman dishes in the green vegetable stew, and I don't like any other dishes. That's what I did.

We want to put glutinous rice in the stew. First, cook the glutinous rice, which is drier than the usual rice. If it is cooked too badly, it won't taste good. Buy a piece of pork belly, chop the taro, or put a carrot in it. Then, put chopped pork belly, taro, garlic sprout and carrot into the pot and stir-fry for fragrance. Finally, don't fry it.

It is best to blanch the cabbage with boiling water before brewing, so that the leaves will not rot easily. Cabbage is delicious only if there is more oil, so every time you cover a layer of cabbage in the pot, you should pour some oil in it, and you can put some pork stalks at the bottom of the pot, so that the cabbage is not easy to burn. After wrapping, you can put two star anises in it and cook it well. Pork is easy to cook, and it is also the childhood memory of our generation.

Not only Hezhou cooks this dish, but also your hometown Yulin loves to cook it.

Picking grandma pig's food is a childhood memory, but now it's out and I can't eat it. However, when you brew something to eat, you will not only brew pig food, but also brew tofu, bitter gourd or grapefruit peel together. These dishes are especially delicious.

First of all, get the ingredients ready, go to the vegetable field to cut leeks, pick grandma pig's dishes, pick bitter gourd back, or buy it if you don't have it.

Leeks are all grown at home.

Grandma pig also grows her own food. If not, just go to the uncle and aunt's house in the village and tell them.

Buy bitter gourd if you don't have it.

Just buy tofu for a few dollars.

As for the grapefruit skin, you can eat the grapefruit you usually buy, just fix it.

② Then, clean the ingredients and chop the pork, preferably pork belly. After chopping, you can put it in a pot and fry it with some oil. Chop garlic and leek. If you like peanuts, you can make some chopped flowers and then cut some carrots and mushrooms. Then put these ingredients (leeks, pork, garlic, peanuts, carrots and mushrooms) in the same pot, add some salt, a little soy sauce or soy sauce, peanut oil, a little sugar and a little pepper powder, and then mix them all together.

When all the work is ready, brewing begins. We don't use water for pig food there. We just wash it and brew it. If the stem of pig cabbage is long, it can be broken and placed at the bottom of the pot. In case the fire burns too hard and burns out, it will burn the stalks.

First, fold the end of the stem, about a quarter, put the brew in, and then wrap it.

Brew some more and cook for more than ten minutes, and a rich dish will be ready.

Hezhou is the hometown of Hakka in China and the only "hometown of China Hakka's longevity" in China. Hezhou people can make every dish. As the saying goes, nothing is impossible. In Hezhou, brewing is a home-cooked dish, whether it is the familiar fried three treasures: bitter gourd brewing, pepper brewing, bean curd brewing, or other unheard-of melon brewing and pig-cooked. They are all one of the specialties of Hezhou.

Why is it called pig woman dish? The reason is that it grows very fast and tastes very rustic. Farmers used to like to use it as pig feed, so they got the name.

Pork-like dishes, also known as cowhide dishes, have leaves shaped a bit like banana fans, uneven light, thick stems and white meat. It is one of the unique vegetables in South China, and its leaves are rich in reducing sugar, cellulose, vitamin C, potassium, calcium, iron and other trace elements. It also has the effects of clearing away heat and toxic materials, removing blood stasis and stopping bleeding.

The brewing method of grandma pig dish is similar to other brewing methods. Blanch grandma pig's dishes first, and then soak them in cold water for later use. Prepare stuffing: glutinous rice, pork, mushrooms, etc. Then stir-fry the stuffing in the pot, and then mix the steamed glutinous rice with the stuffing. Take out a proper amount of glutinous rice and wrap it with pork leaves. Boil 10- 15 minutes and serve.

Glutinous rice pork belly dish, fragrant but not greasy. The taste is soft and waxy, and the sweetness in the filling spreads in the mouth.

The dishes of earthy pigs have become delicious on the table through the wisdom of Hezhou people! Pig and woman dishes embody the insatiable cultural essence of Hezhou people. Eat food, if you want to eat, make it yourself!