Hello everyone, I am Wang Gang
In today's video I share with you
San Zheng Jiu Kou
First let's prepare 1 whole piece of pork belly
Cut off two sides of this pork belly
Use those parts to make crispy pork
Carefully remove the pork skin
Then cut the pork into strips
You can also use the front or rear leg meat
For making different dishes in one piece of meat
All the pork meat all comes from the same pork belly
Wash the meat in warm hot water
Rinse well and drain, prepare the batter for the next step
Beat 4 eggs in a bowl for about 2 jins (1kg) of meat
Add 1 spoon of salt
Add a few green Sichuan peppercorns
Add some Chinese cooking wine (about 50g)
Then add the sweet potato starch and mix well
Remember that the starch should be added several times according to the dryness
Otherwise it will be too thin or too sticky
The consistency of the batter should only be thick enough to hang on the meat strips
Next step start cooking
First let's heat up the wok
Once the wok is hot add broad oil (a lot of oil)
Increase the oil temperature to 160 °C
Add the battered pork after the oil has reached 160 °C
Then turn the heat to medium and fry until the pork is set
Remove the meat once it is set
Then remove the drippings with a fine mesh drainer
Then increase the oil temperature to 180°C
After the oil has reached 180 °C, turn down the heat and fry for another 5 minutes
The purpose of this step is to colour and crisp up the meat
Remove from the oil when the meat is crispy and golden
Then cut into small evenly sized pieces and set aside (you can eat it now)
The difference between frying the meat whole like this and frying it in small pieces
Whole meat like this is more efficient
but not suitable for preservation because of the cutting surface
Fried small pieces are more suitable for long-term storage and can be taken when needed
Next, start seasoning
Add a few slices of ginger to the bottom of the bowl
Then place the crispy meat evenly in the bowl
Add an some salt
You only need about 1 gram of salt per bowl
Sprinkle with a bit white peppercorn powder
Add a few green peppercorns for flavouring
You can also skip it if you don't like it
Finally add some stock or water
Then place in a steamer and steam for 40 minutes on medium heat
After 40 minutes, turn them upside down in a bowl and sprinkle with chopped scallions to serve
Here's the finished crispy pork bowl
To make the Sichuan Meatloaf, let's use the second piece of the pork belly
If you like it fattier, you can add a bit more fatty meat
Again, remove the skin and wash the pork in hot water
After cleaning, cut into small slices, then chopped into very fine minced meat paste
If you don't like the hassle, you can leave it to the stall owner to use the meat grinder
After the pork is finely chopped, the next step is to prepare the other ingredients
Prepare some scallions, ginger and water in a food processor to make ginger and scallion juice
Prepare some sweet potato starch and dilute with water
The ratio of starch to minced meat is 2.5:10 by weight
Starch mix should not be too thin
It should to be able to pull like this
Adding egg one by one into the bowl of minced meat
The purpose of cracking in separately with a small bowl is to prevent bad egg from entering the bowl
The ratio of eggs is approximately 1 jin (500g) of meat to 2 eggs
Then add the ginger and scallion juice and mix well
Add the sweet potato starch and mix well
Next start the seasoning
Add 2 spoons of salt to the bowl (about 6 g)
Add a bit white peppercorn powder (about 2 g)
Add a pinch of Sichuan peppercorn powder (about 0.5 g)
If you don't like it, you can skip it
After seasoning, stir the minced meat in one direction and mix well
After the mince is becoming sticky, prepare it for steaming
Prepare a rectangular stainless steel pan
Brush evenly with oil to prevent the meatloaf from sticking once it has cooked
Then add the minced meat and spread evenly
Finally seal with cling film and start steaming
Place the meatloaf in a steamer over medium heat and steam for 40 minutes
Attention, the meatloaf cooking time will be determined by the thickness of the meatloaf
The thinner the meatloaf, the shorter the steaming time
Remove the meatloaf at 35 minutes and pour out the excess steam water
Then brush with an layer of egg yolk
After brushing, steam for 3 minutes
After 3 minutes, brush again with egg yolk and steam for another 2 minutes
Cool until the yolks are cooked through
Should remember that the meatloaf must be cooled before cutting or it will break easily
It takes about 6 hours to fully cool
The next step is to start preparing the ingredients for the meatloaf soup bowl
Put some pea shoots on the base of the bowl
Add some black fungus
Add some soaked Huanghua
Add some crispy pork ribs or crispy pork
Add a few slices of ginger
Then cut the cold meatloaf into slices about 5 mm
Once the meatloaf is cut, place it evenly in the bowl
The next step is to prepare the soup
Add a good amount of salt to the water
Then pour it into the bowl
Finally put it into a steamer and steam for 20 minutes on high heat
Remove after 20 minutes and it's ready to serve
Here is the finished product of the Meatloaf soup bowl, which is usually the first dish of a Sichuan banquet
Next let's cut the rest of the pork belly down the middle
The fatty part is suitable for making "Jia Sha Rou" (Sugar Paste Pork Belly)
Thicker ones are suitable for making steamed pork with preserved vegetable
Thin and firm part is suitable for steamed pork with rice powder
Then put the pork belly on a rack and sear the skin
Wash the pork skin in warm water after burning
The next step is to start making the steamed pork rice powder
Choose a 50% fat 50% lean pork belly
Cut directly into thin slices of about 4 mm
Next start preparing the other ingredients
Add some glutinous rice to a big bowl
Add 1/10th of the glutinous rice weight of the ordinary rice
Add 1 small piece of San Nai
Add 1 star anise
Add a bit Sichuan peppercorns
Next, stir roast the rice
Heat the wok, do not add oil or water
Directly add the prepared rice and stir roast over low heat
This process is a test of patience
It must be roasted until all the rice pops
This process may take about 15 minutes
After the rice all popped, pour them out
Then add a bit oil to the wok and stir fry some broad bean paste
The stir-fried bean paste will add colour and flavour to the steamed pork
The next step is to process the rice
Put the rice into the food processor and grind it up
Of course, if you don't like the hassle, you can just buy the pre-prepared rice powder in small packages
The next step is to start mixing
Add 1 spoon of salt to the bowl
Add 2 spoons of caramel sugar colour
Add some cooked bean paste to add savoury flavour and colour
Add 1 small spoon of white peppercorn powder
dd a bit of chicken essence
Add a bit of sugar to neutralize the flavour
Add a pinch of Sichuan peppercorn powder and mix well
If you don't like the numbness, you can skip it
Mix well and add some water
Then add in the rice powder in small portions and mix well
Mix until the rice flour is well coated on the meat
Finally, place the meat skin side down in a bowl neatly
Place in a steamer and steam for 2 hours on medium-low heat
After 2 hours, remove from the steamer and place upside down in a bowl to serve
Here is the finished steamed pork with rice powder
Next let's put the rest pork belly into a wok to boil
Add some sliced ginger and scallions
Add some Chinese yellow cooking wine
Bring to a boil and skim off the foam
Then turn down the heat and cook until the pork belly is about 80% cooked
Remember that as long as they can penetrate the pork with a chopstick, then they are ready
Once the pork is out, the next step is to prepare the cutting the pork
First let's cut one big piece in the middle
Then cut the butterfly slice, cut first cut without break and cut second cut throughly
Remember to cut the first cut only up to the pork skin
So the pork can easily wrap the sandwich inside
Once the meat has been sliced, the next step is to prepare the other ingredients
Cut the sugar sand (bought from the store) into thick slices
If you couldn't find the sugar sand, you can also use red bean paste instead, or make the sugar sand by yourself
Then put the sugar into the meat and sandwich it well
After placing the sugar then place the pork skin side down evenly in the bowl
Then prepare some cooked glutinous rice by adding some sugar
Also add a bit caramel sugar color and mix well with chopsticks
Then place the glutinous rice in the bowl on top of the pork
The purpose of adding glutinous rice is to add texture and shaping
If you don't like the hassle, you can also skip the rice step
Then place it in a steamer and steam for 2 hours on medium heat
After 2 hours, remove from the steamer and place upside down in a bowl to serve
Here is the finished "Jia Sha Rou" (Sugar Paste Pork Belly)
Let's use the other two pieces of pork to make steamed pork with preserved vegetable
Then put the boiled pork skin side up, pierce the pork skin with some bamboo skewers
After piercing the skin, use kitchen paper towels to absorb the excess water and grease
Then rub evenly with salt
The purpose of this step is to prevent the pork from bursting oil when frying
The next step is to start frying
Heat up the wok and add the broad oil (a lot of oil)
Heat the oil temperature to 70% (210°C) then add the prepared pork and fry
The purpose of this step is to deep fry the pork skin until golden brown and remove some of the fat and reduce the greasiness
After the pork has been fried, pour out the oil
Then add in the hot water that boiled the meat before
then put the fried pork into it and soak for 20 minutes
Soaking in hot soup softens the skin and makes the finished dish look good
While we're waiting, let's prepare the Ya Cai (a kind of Sichuan preserved vegetable)
Prepare some Ya Cai, washing clean them and then cut them into small pieces
If you don't like the hassle, you can buy the chopped Ya Cai directly from store
The chopped Ya Cai do not need to be washed and can be used directly
Then dry fry in a wok for a few minutes
The purpose of this step is to dry out the water so the Ya Cai can absorb the flavor of the meat
The next step is to start cutting the meat
After soaking, pull the pork out and cut it into 4mm thick slices
Then neatly arrange the pork skin side down into a bowl
Then add the fried and dried Ya Cai
The "Ba Da Ding (eight big dice) " is basically the same way as the steamed sliced pork
Ba Da Ding are cut horizontally and vertically diagonally with four cuts to form eight large pieces
Attention, should be careful not to cut through, cut until the pork skin is good
So the shape is intact when you turn it upside down
Again, place skin side down in a bowl with Ya Cai
Next, start mixing the sauce
Prepare some ginger and garlic by smashing and chopping
Add 1 spoon of salt (about 4g) to the bowl
Add 1 spoon of white peppercorn powder
Add 2 spoons of sugar
Then add some very light caramel sugar color
Add 20g of light soy sauce
Add a bit dark soy sauce for the base color
Mixing the sauce well and pour into the bowl
Add the chopped ginger and garlic on top
Sprinkle with a few Sichuan green peppercorns for aroma
Seal with plastic wrap and place in a steamer on medium-low heat for 2 hours
Attention, should remember that this meat can be steamed for a long time and even several times
The rule for steaming pork is to start with a medium heat for 1 hour
Then turn down the heat to low and keep steaming
This way the finished pork belly will melt in your mouth without any greasy taste
Remove from the steamer after 2 hours and place upside down in a bowl to serve
Here is the finished Kou Rou and Ba Da Ding
Let's prepare 1 large piece of fresh pork ribs
Use a knife to separate each rib evenly
Then wash them in warm water
The purpose of this step is to remove surface debris and blood
The next step is to prepare the batter
Add 1 spoon of salt to the bowl
Add 1 spoon of baking soda
Add a pinch of white peppercorn powder
Add some Sichuan peppercorns for aroma
Add 2 eggs
Add about 50g of Chinese cooking wine
Then add the sweet potato starch in small quantities each time and mix well
Attention, should not put too much sweet potato starch at once
You must put it in while stirring until it sticks to your hands
After mixing well, add the ribs and coat them evenly with the batter
Remember that battering step is very important
The batter on the ribs should not be too thick or too thin
Otherwise it will affect the taste of the ribs
The batter should hang evenly like this
The next step is to prepare the ribs for frying
First let's heat up the wok
Once the wok is hot add the broad oil (a lot of oil)
When the oil temperature is about 60% (180°C), add the ribs
Then turn down the heat and deep fry the ribs through
Frying crispy rib is different from frying crispy pork
After the surface is set, it must be deep fried on low heat
And the ribs will sink immediately after being added to the wok
You need use a drainer spoon to lift them up or they will easily stick to the bottom
The process takes about 5 minutes to fry the ribs
Fry the ribs until they are cooked through (golden brown) and then remove from the oil
The next step, chop the fried ribs into 3 cm pieces
Prepare 1 small piece of ginger cut into slices
Then put the ginger in a bowl
Then add the chopped pork ribs to the bowl
Next start the seasoning
First sprinkle with some salt to adjust the saltiness
Add some white peppercorn powder
Add a few Sichuan peppercorns for extra aroma
Finally, add some water to the bowl (one third of the bowl)
Next step is to start steaming
After the water is boiling, put the ribs in the steamer and steam for 30 minutes on medium heat
Remove the ribs after 30 minutes and serve
A very tasty steamed pork ribs is ready
Let's prepare some glutinous rice in a pot (about 1000g)
Add the water and rinse well, then wash and drain
After draining, start preparing the other ingredients
Prepare 1 small piece of fresh orange peel and chop into small pieces
Prepare 1 candied fruit cut into sunbursts shape
Finally prepare a few sugar cherries
Next step to start cooking
First let's add some water to the wok
After boiling on high heat, add the washed glutinous rice
Then turn down the heat and cook until there is no hard core in rice
Remember to stir the glutinous rice at all times while it is cooking
This will prevent the rice from sticking to the wok during cooking
Drain the glutinous rice after cooking and set aside
If you like it soft and sticky, you can ignore this step
Use chopsticks to make a few holes in the top of the glutinous rice while draining
After the water has dried out, put it in a bowl and start seasoning
Add some sugar (about 100g) to the rice
The amount of sugar should according to your own preference
Add the sugar cherries
Add a pinch of salt to adjust the taste
Add 1 small piece of lard and mix everything well with chopsticks
After the lard has melted, add some sugar color and mix well
If you prefer white color, you can skip it
The next step is to start loading the bowl
Grease the bowl with a bit of lard
The purpose of this step is to prevent the glutinous rice from sticking to the bowl
Add the candied fruit or the chopped orange peel into the bowl
Then fill the bowl evenly with the glutinous rice
You can use a spoon to flatten it
After flattening, sprinkle with orange peel to add freshness flavour
Of course, you can leave it out if you don't like it
Finally seal with cling film and start steaming in the next step
Put the bowls in the steamer after boiling
Then turn the heat down to medium-low and steam for 2 hours to achieve a soft and sticky texture
After 2 hours, remove from the steamer and turn upside down into a bowl
Sprinkle with a bit more sugar to serve
Here is the finished glutinous rice bowl
Let's prepare half a chicken and half a duck
Chop off the heads and feet and put them in a bowl
Next step, start preparing the blanching ingredients
Prepare a few pieces of ginger cut into slices
Prepare 2 large scallions and cut them into large sections
Add water to the wok about half full
Then add the chicken and duck
Add 100g of yellow Chinese cooking wine
Add the prepared ginger and scallion
Add 15g of salt
Turn up the heat and boil, then skim off the foam
The purpose of this step is to tighten the skin of the chicken and duck
Boil the chicken and duck for 3 minutes after boiling, then drain and set aside
Then remove the large bones of the chicken and duck and chop them into strips
After the chicken and duck are chopped, place them skin side down in a bowl tidily
Next, start the seasoning
First add a few slices of ginger to the bowl
Sprinkle in some salt (about 2g)
Add a pinch of white peppercorn powder
Add a few green Sichuan peppercorns to add a fresh flavour
Finally, add a few Goji berries for sweetness
Then put it into a steamer and steam for 40 minutes on medium heat
After steaming for 40 minutes, the chicken and duck will be very tender and fall off the bone
Perfect for young people
You can also increase the steaming time to 60 minutes if there are elderly people and children
Remove the chicken and duck after 40 minutes
Then pour out the stock and button it into another bowl
Remember that you must first pour out the excess stock in this step
Otherwise you can easily scald yourself
Finally drizzle with the original stock and sprinkle with chopped scallions to serve
Here is the finished product of the chicken and duck
Steamed Duck
Steamed Chicken
"Steamed dishes" are very popular in Sichuan and several southwestern provinces in festival time.
The variety of steamed dishes is far from limited to those described in the video. But they are all about richness, affordability and great flavours.
I'm sure those traditional food will remind many of your hometown. I'm here to wish you all a happy Chinese New Year in advance!