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San Bao Jing Zhou Qian noodles braised pork
Duan Wenchang loves cooking very much, and his kitchen is called "Lian Zhentang". He has compiled a 50-volume cookbook called "Zouping Palace Classics", which has a certain research on diet. During Tang Muzong's reign, Duan Wenchang returned from Chang 'an to visit relatives in Jiangling, and one day gave a banquet to entertain guests. The cook cooked many dishes. One of the dishes is shaped like a hair comb, a large piece of meat and fat, and fried peppers (fried with rice noodles and peppers) at the bottom. Duan Wenchang took a slice and tasted it. He thought it was too greasy to taste and the guests didn't like it. After dinner, Duan Wenchang asked the chef what the dish was called. The chef replied that this dish is a famous folk dish "comb meat", please give me some advice. A few days later, Duan Wenchang asked the chef to replace the raw material of comb meat with ribs, and the fried peppers with black fermented beans with scallion and ginger. The chef prepared all kinds of raw and auxiliary materials according to the owner's suggestion, and Duan Wenchang personally demonstrated with his sleeves. After several improvements, the operation procedure and taste of this dish were determined. 1 month later, a farewell party was held in Duan Wenchang. As usual, the chef cooked the "comb meat" and served it on the table. After tasting it, the guests agreed that the meat was rotten, delicious, rich and oily but not greasy, so they asked, "What's the name of this dish?" Seeing that the meat was as thin as paper, Duan Wenchang replied "1000 pieces of meat" smoothly. Since then, "thousands of pieces of meat" have been handed down in Jingzhou. After continuous improvement by later generations, it won the gold medal in the third national cooking competition in 1993. Main raw materials: pork belly, lobster sauce, refined salt, etc. How to eat: take the semi-finished products out of the bag, put them in a bowl (with the skin facing down), steam them in a cage for 10 minutes, then take them out, turn them over and sprinkle with chopped green onion.
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