The New Year on the Tongue - Pingshan Pot Vegetables

2025-03-15 14:59:25 270

As a northerner, I have been in the south for eight years. Most of the Spring Festival is spent in the south, and I like the food in the south. A while ago, I heard that the documentary New Year on the Tongue was shown in the cinema, and I went to see it. There were only eight people in the audience, but I was still very happy. The film described how the people of the whole country celebrated the Spring Festival with special food. Among them, the Pingshan potted vegetables in Yuen Long, Hong Kong, attracted me. Potted vegetables are both special and traditional in the south. They are different from each other. The Tongue series also mentioned pot dishes more than once. Last year, I made pot dishes for the first time, and this year I also came to try Pingshan pot dishes. Of course, mine cannot be compared to the chef. The style is still the same, with some changes in the recipe. It's a knockoff version.

Details of ingredients

Pork belly with five flowers750 grams
chickenHalf a piece
Flounder Fillet 500 grams
shrimp200 grams
Oysters200 grams
squid1 article
lentinus edodes6 pieces
Pork filling100 grams
White Radish1 piece
Fried Gluten Puff3 pieces
OctagonThree pieces
Cinnamon barka section
Salt Baked Chicken Noodles1 bag
cassava starch2 tablespoons
egg white1 unit
yolk1 unit

Technique

difficultyintermediate
workmanshipPot
tasteOriginal flavor
timeThree hours

Steps to make The New Year on the Tongue - Pingshan Pot Vegetables

1. Blanch pork belly in water
2. Marinate 1 teaspoon of soy sauce, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 3 teaspoons of rotten milk for half an hour.
3. After marinating, fry with a small amount of vegetable oil.
4. Put water in the pot, add 3 garlic, 3 star anise, 6 ginger slices, 1 cinnamon, 1 teaspoon dark soy sauce, and 1 tablespoon light soy sauce. Bring to a boil and simmer for 20 minutes until fragrant.
5. Slice the meat, put it into the boiled sauce water, boil it over high heat, add a piece of brown sugar, a piece of Fermented bean curd, and turn it over low heat.
6. Heat until the soup is rich, taste the flavor, and see if it is seasoned with salt. In the middle, take out a bowl of soup and keep it for later use.
7. Marinate the chicken with salt baked chicken powder for half an hour. I used a small bag, about 100 grams, which can marinate 750 grams of chicken. I have used it all, but it's a bit salty. I can use half or more of it.
8. Dry the inner pot of the rice cooker, apply a small amount of vegetable oil, and spread the marinated chicken evenly in the rice cooker. If you have a large family, you can also use one chicken. Press the switch.
9. After automatic gear shifting, flip the chicken over, press it again, and then it will automatically shift. Sometimes, after flipping over, due to the heat of the pot, the cooking button cannot be pressed down. You can wait for a few minutes and then press it again.
10. Prepare the chicken for later use.
11. Wash the fish fillet, chop it with the back of a knife, and then scrape it to obtain fish paste.
12. Squeeze out excess water from the prepared fish paste using gauze.
13. Add one egg white, 1 teaspoon black pepper powder, and 1 teaspoon salt, stir until vigorous.
14. Add two tablespoons of cassava starch and continue stirring, preferably using an egg beater.
15. Finally turned into white fish paste.
16. Boil water over high heat, turn to low heat, add fish paste, and use a tiger's mouth or spoon to make a circular shape
17. Cook well and set aside for later use.
Cut the shiitake mushrooms into flowers, wash them and set aside for later use.
Blanch the gluten with water. Gluten should be blanched until soft, making it easy to absorb flavors.
20.100 grams of pork ground mixed with a suitable amount of chopped scallions, half a tablespoon of soy sauce, half a teaspoon of salt, 1 tablespoon of starch (can be mixed with a little less water to make water starch), and half a teaspoon of five spice powder. Stir vigorously.
21. Spread some cornstarch on the shiitake mushrooms and fill the meat filling.
22. Fry in a little oil until cooked.
23. Squid cutting knife.
Blanch in hot water for one minute and roll. Otherwise, the taste will be poor.
25. Remove the shrimp line, shrimp whiskers, and shrimp spear, and marinate with a little cooking wine for ten minutes.
Wash the oysters and marinate them with 1 egg yolk, 1 tablespoon of starch, and 1 teaspoon of salt for half an hour.
Mix 100g of tempura powder with 160g of water to make a paste.
28. Put vegetable oil in the pot and heat it up to 60-70%. Wrap the shrimp in tempura paste and fry until it changes color, preferably until the outer skin is crispy.
29. Drain the oil. Use absorbent paper to absorb the oil again.
Oysters are also fried in the same way. The oysters I bought are a bit small, but they are really delicious
31. Peel and cut the white radish into rolling blocks, blanch it until cooked for more than half an hour. Carrots are difficult to cook, otherwise they will have a taste. Drain the water for later use.
32. Arrange the dish with radish at the bottom, followed by gluten.
33. Squid.
34. Pork can be topped with a spoonful of braised pork broth, then served with salt baked chicken, and topped with fish balls, fried oysters, shrimp, and fermented mushrooms. When eating, drizzle with juice and heat the whole pot until ready to eat.