Shanxi xiaosurui

The second steaming of Jin style is Shanxi crispy meat. Crispy meat is a traditional dish in Shanxi province, which is made from pork ribs cut into pieces and cooked through many processes such as boiling, frying and steaming. According to the story of famous food, in the second year of Yongle, Zhu Di, the emperor of Ming Dynasty, named his third son, Zhu Gaosui, the prince of Zhao. Knowing that the prince of Zhao had a habit of eating barbecue, the maid in the house chose the best pork to cook first, then steam it and fry it, and served it with green onions and flour paste, which was deeply appreciated. Due to the addition of perilla seasoning, it is called "perilla meat". Later spread to the people, Jinzhong area is called "crispy meat", and folk banquets in southern Shanxi are often called "small crispy meat". The preparation method is slightly changed. Pork belly is cut into small pieces, marinated with starch and egg paste, then fried until golden brown, mixed with fried auricularia auricula and magnolia slices, and steamed in a steamer. Small crispy meat is made of mutton at folk banquets in Yuncheng area. Jincheng cuisine, on the other hand, chooses pork fat to be cooked first and then steamed and then fried, which is called "purple crisp knife back", which is a traditional dish in Shangdang, while its folk choose pork belly to be fried first and then steamed, which is called "pork belly", which is a must-have dish for holidays and festive wedding banquets. Changzhi area is improved and innovated with crispy mustard vermicelli soup, which has been well-known locally. The improvement and innovation of the All-Jin Guild Hall includes Wang Jia's crispy meat, pickled fish and lip dishes. It is said that Wang Qian, the owner of Lingshi Wang's family in Shanxi, once attended the "Thousand Banquets" in Kangxi's 61-year-old dry Qing Palace, and was given a leading crutch together with the fish lip dishes. After Wang Qian returned to his hometown, he ordered his family to cook fish lips with Shanxi crispy meat and sauerkraut, which was delicious and became the first dish of the Wang family banquet. The guests of the Wang Clan Association in Southeast Asia tasted this dish in the Quanjin Guild Hall, which was full of praise, and left poems to commemorate "the spring breeze travels along the Fenshui River, and the guests stay in good years for a happy time." After several dreams, this is not a dream, and the Wang clan gathered in Taiyuan.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)