Famous Historical Dishes In Guangzhou: Baiyun Pig

There is an interesting story about * Baiyun pig's famous historical dish. According to legend, in ancient times, there was a temple in Baiyun Mountain. There was a clear spring behind the temple. The spring was sweet, and it never stopped flowing.

The temple has a little monk, naughty and greedy, and likes to eat pork from an early age.

After he got married, he cooked for the monks.

One day, while he was away, he went to the fair to buy some of the cheapest pigs. He was preparing to cook in the pot.

Suddenly, when the master came back, the little monk threw the pig hand into the spring hole behind the temple hurriedly.

After a few days, I finally expected the master to go out again. He hurried to the mountain spring to pick up those pigs' hands, but found a strange phenomenon. These pigs were not only stinky but also white.

The little monk put the pig hand in the pot and added some sugar to the pot with white vinegar.

Once cooked, try these pigs. They are not fat, not greasy, sweet and delicious.

The little monk was surprised and pleased. After that, he not only opened his own meat, but also caused other monks to break away from Zhai.

Later, Baiyun pig handed to the people, people do the same thing.

With the development of catering culture, Baiyun pigs in restaurants and restaurants pay more attention to color, aroma, taste and shape, plus five willow or red pepper shredded silk.

Raw materials:

Ingredients: one pig's front and back feet (about 1250 grams).

Ingredients: 45 grams of salt, 1500 grams of white vinegar, 500 grams of white sugar, five Salix (melon, cabbage, red ginger, Bai Suanjiang, sour mustard head) 60 grams.

Method: 1. Wipe the pig's claw wool with a knife, remove the hoof shell, wash it, put it in boiling water for 30 minutes, remove it, clean it for 1.5 hours, remove the cut pieces (each weighing about 25 grams) and rinse with clean water.

In another boiling water pot, put the pig's feet into the pot for 20 minutes. Remove and pour into the clear water for 1.5 hours. Remove and then change to boiling water for 20 minutes until medium rotten.

2, put the pot on the fire, pour white vinegar into it, add sugar and salt after boiling, dissolve into the bowl, clean it with a clean cloth, and then cool it. Then put the pig's hand into the sauce for about 6 hours, remove the tray and sprinkle five willows.

Characteristics: meat is soft and rotten and refreshing, and the food is fat and not greasy. It tastes sour, sweet and sweet.