Within the scope of Chinese cuisine, #Hui Cuisine is unique because of its emphasis on heat and its heavy oil and color. The #Huizhou Rice Noodles and Meat# that was born in the ancient Huizhou region is precisely the result of the dietary wisdom of this region.
This dish is not only the "finale" of Huizhou people's New Year's Eve dinner, it is also a trace of nostalgia in the hearts of wanderers that cannot be eliminated.
The meaning it contains is that the days show a vigorous, continuous development, and increasingly prosperous trend. It carries the simplest and purest expectation for being as perfect as the full moon, without any flaws, for families to gather together, and to be harmonious and beautiful.
[First Taste] Roast the skin to remove the fishy smell and awaken the original flavor of Huizhou
To make this Huizhou hard dish, handling the pork belly is the first step.
The texture of the meat steamed by a group of friends was hard and difficult to chew, and even had a peculiar smell. The problem basically lies in the first step.
In the eyes of the older generation in Huizhou, #火丝# is a process that cannot be omitted.
Heat the iron pot until it smokes, grab the pork belly, and rub the skin downwards in the pot until the skin is browned and blistered.
This step can not only completely burn the tiny pig hairs, but more importantly, it deserves special attention. It opens the pores under high temperature, thereby removing the fishy smell of the hair follicles.
Then soak it in warm water until soft, scrape off the charred black skin, and reveal the white and translucent pig skin.
The subsequent processing of the meat, which will appear soft, glutinous and tasty, lays a solid foundation, and this is where the Huibang flavor is particular about.
[Second Taste] Knife skills and heat show the skill of Anhui cuisine
The skill of Huizhou cuisine lies in the dedication to details.
Freeze the pork belly for half an hour, then cut it into thin slices. The thickness of the slices is about 1 centimeter. This thickness is the experience passed down from generation to generation by Huizhou chefs. If it is too thin, it will break easily, if it is too thick, it will be difficult to cook. Only in this way can the final "melt-in-your-mouth" effect be achieved.
The soul of this dish is #handmadefriedrice# .
Different from the existing rice noodles on the market, Huizhou people insist on using #糯米#, paired with star anise and cinnamon, and stir-fry slowly in an iron pot over low heat.
As the spatula is turned, the aroma of rice and spices are fully stimulated until the rice grains are golden.
When taking the steamed rice noodles, wait for them to cool down before crushing them. This crushed rice noodles is the key to distinguishing it from the usual taste. When you eat it, it is sticky and glutinous, with a grainy feel, tightly wrapping the meat slices, and the aroma is progressive.
[Third Taste] Slowly steamed to add flavor and accumulate memories of hometown
The fusion of rice noodles and meat is a ritual that requires patience.
When marinating meat, in addition to the basic green onion and ginger cooking wine, people in the Huizhou area often don’t lack a spoonful of something called sweet noodle sauce. This gives the meat slices a unique sauce aroma and a sweet aftertaste, which is a key feature that reflects the regional food preferences.
First marinate the meat slices for 20 minutes to allow them to initially absorb the flavor, then mix in the fried rice noodles and a little water, and then continue marinating for a full hour.
This step is very critical, it is to make the rice noodles fully absorb the gravy and seasonings, and achieve the wonderful secret of blending the inside and outside.
Then, put the meat slices skin side down, neatly stack them in a bowl, spread the remaining rice noodles, then put them in the pot and steam them over high heat for two hours.
During the long wait, the steam rose, and the aroma of meat, rice, and sauce intertwined and sublimated in the bowl.
Finally, in the noisy atmosphere of the New Year's Eve dinner, a bowl of steaming #rice粉肉# was quickly placed on the plate.
I saw it was bright red in color, the meat slices were crystal clear, and the rice noodles were oily and plump.
Pick up a piece and put it in your mouth. The fat part melts in your mouth and won't make people feel greasy. The lean meat is very crispy and not sticky at all.
The most amazing thing is the layer of rice noodles soaked with meat juice. It has a salty and soft glutinous texture, and its taste even surpasses the meat itself.
This mouthful has the mellowness endowed by Huizhou's mountains and rivers, the patient waiting in front of the stove fire, and the imprint of hometown engraved deep in the taste buds.
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