New Year on the tip of the tongue - Ping Shan Poon Choi

Overview

As a northerner, I have been in the south for eight years, and spent most of the Spring Festival in the south. I really like southern food. I heard that the documentary "New Year on the Bite of the Tongue" was released in the theater a while ago, and I went to watch it. There were only eight people in the audience, but I still like it very much. , by the way, the movie introduces how people across the country celebrate the Spring Festival with special foods. Among them, Ping Shan Poon Choi in Yuen Long, Hong Kong attracted me. Poon Choi is a specialty and tradition in the south, and it varies from place to place. The Tip of the Tongue series also mentioned Poon Choi more than once. I made Poon Choi for the first time last year, and this year I came to try Pingshan Poon Choi. Of course, mine cannot be compared with the chef's. The style is still the same, with some changes in the method, it is a copycat version.

Ingredients

Steps

Blanched Pork Belly
Marinate with 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon salt, and three teaspoons fermented bean curd juice for half an hour.
Once marinated, fry in a small amount of vegetable oil.
Put water in the pot, add 3 pieces of garlic, 3 pieces of star anise, 6 pieces of ginger, 1 section of cinnamon, 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, bring to a boil and cook for 20 minutes until fragrant.
Slice the meat, put it into the boiling sauce water, bring to a boil over high heat, add a piece of brown sugar and a piece of fermented bean curd, and turn to low heat.
Cook until the soup is thick. Taste to see if salt is added for seasoning. You can take out a bowl of soup and keep it for later use.
Marinate the chicken with salt-baked chicken powder for half an hour. I used a small bag, which is about 100 grams. It can marinate 750 grams of chicken. I used all of it, but it was a bit salty. Just use half or more than half.
Wipe the inner pot of the rice cooker dry, apply a small amount of vegetable oil, and spread the marinated chicken in the rice cooker. If you have a large family, you can also use one chicken. Press the switch.
After the automatic gear jump, turn the chicken over, press it again, and then automatically jump to the gear. Sometimes after turning over the rice, you can't press the cooking button because the pot is too hot. You can wait a few minutes and then press it again.
Set aside the prepared chicken.
Wash the fish fillets, chop them with the back of a knife, and then scrape them to get the fish paste.
Use gauze to squeeze out excess water from the prepared fish paste.
Add one egg white, 1 teaspoon black pepper, 1 teaspoon salt, and stir until stiff.
Add another two tablespoons of tapioca starch and continue stirring, preferably with a whisk.
Finally it becomes white fish puree.
Boil water over high heat, turn to low heat, add fish paste, and use a tiger's mouth or a spoon to make a round shape

$New Year on the tip of the tongue - Ping Shan Poon Choi step 16$
Cook and set aside.
Cut the mushrooms into flowers, wash and set aside.
Blanch the gluten with water. Blanch the gluten until it is soft and easy to absorb the flavor.
Add an appropriate amount of minced chives to 100 grams of pork stuffing, add half a tablespoon of light soy sauce, half a teaspoon of salt, 1 tablespoon of starch (you can add a little less water to make water starch), and half a teaspoon of five-spice powder and stir well.
Spread some cornstarch inside the mushrooms and add the meat filling.
Fry in a little oil.
Squid cutting knife.
Blanch it in hot water for one minute and roll it up. Otherwise the taste will be poor.
Remove the shrimp line, shrimp whiskers and shrimp gun, and marinate with a little cooking wine for ten minutes.
Wash the oysters and marinate them with 1 egg yolk, 1 tablespoon starch and 1 teaspoon salt for half an hour.
Add 100g of tempura powder to 160g of water to make a paste.
Put vegetable oil in a pot and heat it up to 60% to 70% heat. Wrap the shrimps in tempura batter and fry them until they change color. It is best to fry them until the outer skin is crispy.
Drain the oil. Then use oil-absorbing paper to absorb the oil.
The oysters are also fried in the same way. The oysters I bought were a bit small, but they were really delicious
Peel the white radish, cut it into cubes, and blanch it for more than half an hour. The radish will be difficult to ripen, otherwise it will have a flavor. Drain and set aside.
Arrange on the plate, with radish at the bottom, then gluten.
Squid.
For the pork, you can pour a spoonful of braised pork soup on it, then put the salt-baked chicken, and then top it with fish balls, fried oysters, shrimp, and stuffed mushrooms. When eating, pour the juice over the entire bowl and heat it up before eating.

Overview

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Ingredients

Steps