锅烧肘子
锅烧，是古老的烹调方法，在元代《居家必用事类全类》庚部，记有“锅烧肉”一菜，制法简单，原文如下：“猪羊鹅鸭等，先用盐、酱、料物腌一二时。将锅洗净烧热，用香油遍浇，用柴棒架起肉，盘合纸封，慢火焐熟。”这是很典型的“锅烧”。经过数百年的沿变，山东仍保留此菜，但制法已大大不同了。实际是将熟料挂糊炸，改刀，食时佐大葱、甜面酱，用荷叶饼卷吃。外焦肉嫩，表皮黄色，肉香可口。
食材
猪前肘（去骨）500克，
調料
湿淀粉200克，
花椒面/花椒粉3克，
料酒10克，
鸡蛋50克，
酱油50克，
精盐3克，
油耗100克。
烹飪方法
1
准备工作：将肘子放入水锅内，用旺火煮透，取出洗净晾凉，切成大片，皮面朝下摆入碗内，加入酱油、料酒、葱段姜片，腌渍后，放屉中蒸1小时左右。
用湿淀粉，鸡蛋、精盐、料酒、酱油调成糊，一半糊摊平盘内，把肘子片摆上（保持肘子原形），将剩下的糊朝肘子表面抹平。
2
烹调：把净锅放旺火上，加大锅油，烧至七成热时，将肘子保持原形推入油锅内炸，使其外壳炸硬时，用手铲托起肘子，慢火炸熟，翻过后，用铁筷子戳几个小孔，至炸透后，捞出控净油，改刀摆在盘内，花椒面撒上。
大葱段、甜面酱、荷叶饼同时上桌佐食。
**Guo Shao Zhouzi (Crispy Braised Pork Knuckle)**
"锅烧" (Guo Shao) refers to an ancient cooking method documented in Yuan Dynasty texts. Originally involving slow-curing meat with spices and pan-searing, this Shandong adaptation elevates the technique by deep-frying marinated pork knuckle until crispy, served with scallions, sweet bean sauce, and lotus-leaf pancakes—a harmony of textures and flavors.
---
### Ingredients
- **Pork front knuckle (boneless)**: 500g
- **Seasonings**:
- Wet starch slurry: 200g
- Sichuan pepper powder: 3g
- Shaoxing wine: 10g
- Egg: 50g (about 1 large egg)
- Light soy sauce: 50g
- Salt: 3g
- Cooking oil: 100g (for frying)
---
### Instructions
**1. Prep the Pork:**
- Parboil the knuckle in boiling water until tender. Remove, rinse, and cool. Slice into thick pieces, skin-side down.
- Marinate the slices in soy sauce, Shaoxing wine, scallion segments, and ginger slices. Steam in a bowl for 1 hour.
**2. Create the Batter:**
- Mix wet starch, egg, salt, Shaoxing wine, and soy sauce into a thick batter. Spread half the batter on a plate, arrange pork slices (skin-side up) over it, then coat with the remaining batter to seal.
**3. Deep-Fry:**
- Heat oil to 180°C (70% heat). Gently slide the pork (batter-side down) into the oil. Fry until the crust hardens, then reduce heat. Flip, pierce with a skewer to release steam, and fry until golden and crisp. Drain and slice.
**4. Serve:**
- Sprinkle with Sichuan pepper powder. Serve with scallions, sweet bean sauce, and lotus-leaf pancakes for wrapping.
---
### Features
- **Texture**: Shatteringly crispy crust with melt-in-the-mouth tender meat.
- **Flavor**: Savory, aromatic, and lightly numbing from Sichuan pepper.
---
### Key Tips
- **Dry thoroughly** after steaming to ensure the batter adheres.
- **Double-fry technique**: Initial high heat sets the crust, then lower heat cooks the interior evenly.
- **Serve immediately** to preserve the contrast between crispy exterior and juicy meat.
---
This translation honors the dish’s historical roots while clarifying its modern Shandong interpretation. The term "Guo Shao" is retained to reflect its culinary heritage, paired with descriptive English for accessibility.
锅烧肘子 Guo Shao Zhouzi (Crispy Braised Pork Knuckle)
-
Ho Kwok Leung
- Site Admin
- Posts: 362
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
-
Ho Kwok Leung
- Site Admin
- Posts: 362
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
锅烧肘子 Guo Shao Zhouzi (Crispy Braised Pork Knuckle)
**锅烧肘子详细解析与烹饪指南**
**一、食材与准备**
- **分量**：500克猪前肘适合3-4人份，具体视食量调整。
- **油量澄清**：原文“油耗100克”应为炸制时的“食用油用量”，实际需足量油（约1-1.5升）以覆盖肘子，100克可能为笔误。
---
**二、关键步骤详解**
1. **煮肘子**
- **时间**：旺火煮至筷子能轻松插入（约40分钟），去腥后洗净。
- **切片技巧**：晾凉后逆纹理切厚片（0.5厘米），保持皮肉相连。
2. **腌渍与蒸制**
- **腌渍**：用酱油、料酒、葱姜腌30分钟，助入味。
- **蒸制**：入蒸锅上汽后中火蒸1小时，直至酥软（可用高压锅缩短至30分钟）。
3. **调糊要点**
- **比例**：湿淀粉（200克）与鸡蛋（1个）混合后，加盐、料酒、酱油调至酸奶状稠度。
- **挂糊技巧**：分两次抹糊，底层定型，表层锁住肉汁。
4. **炸制关键**
- **油温**：七成热（约180℃），筷子插入冒小泡。
- **手法**：先高火定型外壳，转中小火慢炸至金黄，戳孔防爆且均匀受热。
- **控油**：炸透后沥油，改刀前静置2分钟，避免肉汁流失。
---
**三、常见问题解答**
- **Q：能否用烤箱替代油炸？**
A：可尝试，但口感差异大。建议表面刷油，200℃烤20分钟，中途翻面，但酥脆度不及油炸。
- **Q：湿淀粉可用其他粉替代吗？**
A：传统用绿豆淀粉更脆，也可用玉米淀粉，但避免面粉（易回软）。
- **Q：花椒粉可否替换？**
A：可改用五香粉或孜然粉，但花椒面更贴合传统风味。
- **Q：荷叶饼如何自制？**
A：面粉加温水揉团，擀薄后蒸5分钟，或平底锅无油烙至微鼓。
---
**四、健康改良建议**
- **减脂版**：蒸熟后直接裹糊空气炸锅180℃炸15分钟，中途翻面。
- **少盐版**：酱油减半，用低钠盐，甜面酱选用无添加款。
---
**五、历史文化背景**
锅烧技法源自元代，早期为慢火焐熟，山东改良为挂糊炸制，突出外酥里嫩。此菜与锅烧鸡、鸭做法相似，均体现鲁菜注重火候与酥香的特点。
---
**六、摆盘与食用**
- **装盘**：斜切大片摆回原形，撒花椒粉增香。
- **搭配**：大葱选葱白切段，甜面酱可加糖调和，荷叶饼卷食平衡油腻感。
掌握以上细节，即可复刻这道外焦里嫩、肉香浓郁的经典鲁菜，享受传统与口感的完美结合！
**Detailed Analysis and Cooking Guide for "Guo Shao Zhou Zi" (Braised and Deep-Fried Pork Knuckle)**
**1. Ingredients and Preparation**
- **Serving Size**: 500g pork knuckle (boneless) serves 3–4 people, adjustable based on appetite.
- **Oil Clarification**: The original mention of "100g oil consumption" likely refers to the oil used for frying. In practice, sufficient oil (about 1–1.5 liters) is needed to submerge the knuckle during frying. The "100g" might be a typo.
---
**2. Key Steps Explained**
1. **Boiling the Knuckle**
- **Time**: Boil over high heat until a chopstick pierces the meat easily (~40 minutes). Rinse to remove impurities.
- **Slicing Tip**: Cool completely, then slice against the grain into 0.5cm-thick pieces, keeping the skin and meat connected.
2. **Marinating and Steaming**
- **Marinating**: Marinate slices in soy sauce, cooking wine, scallions, and ginger for 30 minutes to enhance flavor.
- **Steaming**: Steam in a preheated steamer over medium heat for 1 hour until tender (or 30 minutes in a pressure cooker).
3. **Batter Preparation**
- **Ratio**: Mix wet starch (200g) with 1 egg (50g), salt, cooking wine, and soy sauce to achieve a yogurt-like consistency.
- **Coating Technique**: Spread half the batter on a plate, arrange knuckle slices (skin-side down), then coat the top with the remaining batter.
4. **Frying Essentials**
- **Oil Temperature**: Heat oil to 180°C (70% hot; bubbles form around a chopstick).
- **Method**: Fry over high heat to set the crust, then reduce to medium-low to cook through. Poke small holes with a skewer for even cooking.
- **Draining**: Let the fried knuckle rest for 2 minutes before slicing to retain juices.
---
**3. FAQs**
- **Q: Can I bake instead of deep-frying?**
A: Possible but less crispy. Brush with oil and bake at 200°C for 20 minutes, flipping halfway.
- **Q: Substitutes for wet starch?**
A: Traditional recipes use mung bean starch for crispiness. Corn starch works, but avoid wheat flour (turns soggy).
- **Q: Alternatives to Sichuan pepper powder?**
A: Use five-spice powder or cumin, but Sichuan pepper aligns with the authentic flavor.
- **Q: Homemade lotus leaf pancakes?**
A: Mix flour with warm water, roll into thin discs, and steam for 5 minutes or dry-fry in a pan until puffed.
---
**4. Healthier Variations**
- **Low-Fat Version**: Steam the knuckle, coat with batter, and air-fry at 180°C for 15 minutes, flipping once.
- **Low-Sodium Version**: Halve the soy sauce, use low-sodium salt, and opt for additive-free sweet bean sauce.
---
**5. Historical Context**
The "Guo Shao" technique dates to the Yuan Dynasty (13th–14th century), initially involving slow braising. Shandong cuisine later evolved it into a deep-fried dish, emphasizing crispy exteriors and tender meat. Similar methods apply to "Guo Shao Ji" (fried chicken) and "Guo Shao Ya" (fried duck), showcasing Shandong’s mastery of texture and aroma.
---
**6. Plating and Serving**
- **Presentation**: Slice diagonally and reassemble the original shape. Dust with Sichuan pepper powder.
- **Pairings**: Serve with scallion whites, sweet bean sauce (mix with sugar if desired), and lotus leaf pancakes to balance richness.
Master these steps to recreate this iconic Shandong dish—crispy, succulent, and deeply aromatic!
**一、食材与准备**
- **分量**：500克猪前肘适合3-4人份，具体视食量调整。
- **油量澄清**：原文“油耗100克”应为炸制时的“食用油用量”，实际需足量油（约1-1.5升）以覆盖肘子，100克可能为笔误。
---
**二、关键步骤详解**
1. **煮肘子**
- **时间**：旺火煮至筷子能轻松插入（约40分钟），去腥后洗净。
- **切片技巧**：晾凉后逆纹理切厚片（0.5厘米），保持皮肉相连。
2. **腌渍与蒸制**
- **腌渍**：用酱油、料酒、葱姜腌30分钟，助入味。
- **蒸制**：入蒸锅上汽后中火蒸1小时，直至酥软（可用高压锅缩短至30分钟）。
3. **调糊要点**
- **比例**：湿淀粉（200克）与鸡蛋（1个）混合后，加盐、料酒、酱油调至酸奶状稠度。
- **挂糊技巧**：分两次抹糊，底层定型，表层锁住肉汁。
4. **炸制关键**
- **油温**：七成热（约180℃），筷子插入冒小泡。
- **手法**：先高火定型外壳，转中小火慢炸至金黄，戳孔防爆且均匀受热。
- **控油**：炸透后沥油，改刀前静置2分钟，避免肉汁流失。
---
**三、常见问题解答**
- **Q：能否用烤箱替代油炸？**
A：可尝试，但口感差异大。建议表面刷油，200℃烤20分钟，中途翻面，但酥脆度不及油炸。
- **Q：湿淀粉可用其他粉替代吗？**
A：传统用绿豆淀粉更脆，也可用玉米淀粉，但避免面粉（易回软）。
- **Q：花椒粉可否替换？**
A：可改用五香粉或孜然粉，但花椒面更贴合传统风味。
- **Q：荷叶饼如何自制？**
A：面粉加温水揉团，擀薄后蒸5分钟，或平底锅无油烙至微鼓。
---
**四、健康改良建议**
- **减脂版**：蒸熟后直接裹糊空气炸锅180℃炸15分钟，中途翻面。
- **少盐版**：酱油减半，用低钠盐，甜面酱选用无添加款。
---
**五、历史文化背景**
锅烧技法源自元代，早期为慢火焐熟，山东改良为挂糊炸制，突出外酥里嫩。此菜与锅烧鸡、鸭做法相似，均体现鲁菜注重火候与酥香的特点。
---
**六、摆盘与食用**
- **装盘**：斜切大片摆回原形，撒花椒粉增香。
- **搭配**：大葱选葱白切段，甜面酱可加糖调和，荷叶饼卷食平衡油腻感。
掌握以上细节，即可复刻这道外焦里嫩、肉香浓郁的经典鲁菜，享受传统与口感的完美结合！
**Detailed Analysis and Cooking Guide for "Guo Shao Zhou Zi" (Braised and Deep-Fried Pork Knuckle)**
**1. Ingredients and Preparation**
- **Serving Size**: 500g pork knuckle (boneless) serves 3–4 people, adjustable based on appetite.
- **Oil Clarification**: The original mention of "100g oil consumption" likely refers to the oil used for frying. In practice, sufficient oil (about 1–1.5 liters) is needed to submerge the knuckle during frying. The "100g" might be a typo.
---
**2. Key Steps Explained**
1. **Boiling the Knuckle**
- **Time**: Boil over high heat until a chopstick pierces the meat easily (~40 minutes). Rinse to remove impurities.
- **Slicing Tip**: Cool completely, then slice against the grain into 0.5cm-thick pieces, keeping the skin and meat connected.
2. **Marinating and Steaming**
- **Marinating**: Marinate slices in soy sauce, cooking wine, scallions, and ginger for 30 minutes to enhance flavor.
- **Steaming**: Steam in a preheated steamer over medium heat for 1 hour until tender (or 30 minutes in a pressure cooker).
3. **Batter Preparation**
- **Ratio**: Mix wet starch (200g) with 1 egg (50g), salt, cooking wine, and soy sauce to achieve a yogurt-like consistency.
- **Coating Technique**: Spread half the batter on a plate, arrange knuckle slices (skin-side down), then coat the top with the remaining batter.
4. **Frying Essentials**
- **Oil Temperature**: Heat oil to 180°C (70% hot; bubbles form around a chopstick).
- **Method**: Fry over high heat to set the crust, then reduce to medium-low to cook through. Poke small holes with a skewer for even cooking.
- **Draining**: Let the fried knuckle rest for 2 minutes before slicing to retain juices.
---
**3. FAQs**
- **Q: Can I bake instead of deep-frying?**
A: Possible but less crispy. Brush with oil and bake at 200°C for 20 minutes, flipping halfway.
- **Q: Substitutes for wet starch?**
A: Traditional recipes use mung bean starch for crispiness. Corn starch works, but avoid wheat flour (turns soggy).
- **Q: Alternatives to Sichuan pepper powder?**
A: Use five-spice powder or cumin, but Sichuan pepper aligns with the authentic flavor.
- **Q: Homemade lotus leaf pancakes?**
A: Mix flour with warm water, roll into thin discs, and steam for 5 minutes or dry-fry in a pan until puffed.
---
**4. Healthier Variations**
- **Low-Fat Version**: Steam the knuckle, coat with batter, and air-fry at 180°C for 15 minutes, flipping once.
- **Low-Sodium Version**: Halve the soy sauce, use low-sodium salt, and opt for additive-free sweet bean sauce.
---
**5. Historical Context**
The "Guo Shao" technique dates to the Yuan Dynasty (13th–14th century), initially involving slow braising. Shandong cuisine later evolved it into a deep-fried dish, emphasizing crispy exteriors and tender meat. Similar methods apply to "Guo Shao Ji" (fried chicken) and "Guo Shao Ya" (fried duck), showcasing Shandong’s mastery of texture and aroma.
---
**6. Plating and Serving**
- **Presentation**: Slice diagonally and reassemble the original shape. Dust with Sichuan pepper powder.
- **Pairings**: Serve with scallion whites, sweet bean sauce (mix with sugar if desired), and lotus leaf pancakes to balance richness.
Master these steps to recreate this iconic Shandong dish—crispy, succulent, and deeply aromatic!
