Siu Mei is a folk delicacy that Hong Kong people will eat no matter whether it is a festive occasion or a home-cooked meal! How much do you know about roasted pork, barbecued pork, plain-cut chicken, suckling pig, etc. and cooking techniques? This time, we invite Chef Wen Kee Jinzhuhuang to teach you how to choose the best barbecue sauce. Chef Wen Ge also shared 2 barbecue recipes for making at home, Shaobian BBQ Pork and Royal Concubine Chicken, making it easy for everyone to make!
advertise
The chef of Wenji Golden Pig King Shao Mei Cake teaches you 13 things you must know before buying siu mei!
Everyone must have tasted the roasted pork, barbecued pork, suckling pig, boiled chicken, roast goose, and roast duck in siu mei. However, it turns out that there is a lot of knowledge in making siu mei. This time, we invited “Wen Kee Golden Pig King” with more than 30 years of experience. Brother Wen has opened the store for 7 months. In addition to doing business with neighbors, he has also entered the online market. The first product is Siamese cakes, which sell 250 pieces a month and are quite popular. Brother Wen will also explain the different parts, cooking methods, characteristics, taste, etc. of siu mei, and answer everyone’s misconceptions about siu mei.
Wen Ji Jin Zhu Huang Wen Ge has been in the barbecue industry for more than 30 years and has worked in five-star Chinese restaurants, foreign restaurants and restaurants. (Image source: New Holiday Editorial Department)
advertise
Man Kee Golden Pig King launched the siu-flavored cake online and the response was extremely good! The peak monthly sales volume is 250 units. (Image source: New Holiday Editorial Department)
advertise
Many people buy it to celebrate birthdays, and even those who don’t like sweets can cut the cake. (Picture source: Facebook＠Wenji Golden Pig Emperor)
advertise
advertise
Tips on siu mei 1. Parts used for barbecued pork Barbecued pork is made from plums, also known as pork shoulder.
Semi-fat and thin plums are best for making barbecued pork. (Image source: New Holiday Editorial Department)
Advertisement Little knowledge about siu mei 2. How to prepare barbecued pork in a siu mei restaurant?
The popular way to make barbecued pork is to defrost it first and then use beer and water for 2 to 3 hours to set aside. After making the barbecued pork sauce with soybean sauce, hoisin sauce, Zhuhou sauce, ingredients (ginger, onion, garlic, coriander) and seasonings, skewer the barbecued pork for about 45 to 50 minutes.
Advertisement Tips on siu mei 3. How to make charred pork with scalded edges. To make BBQ pork with scalded edges, you need to preheat the space oven to several hundred degrees, burn it for 10 minutes to achieve the charred edge effect, and then turn to low heat and cook until cooked.
When cooking barbecued pork, the fire throat is the most important thing! (Image source: New Holiday Editorial Department)
Advertisement Little knowledge about barbecued pork 4. How to choose a good barbecued pork at a barbecue shop. The most important thing for a good barbecued pork is that it is medium-fat and thin! When you go to a siu mei shop to buy barbecued pork, you can choose a barbecued pork with a maltose gloss on the surface, a semi-fat and thin layer when cut, and the flesh is not moldy black.
When purchasing, be sure to look clearly at the color of the pork body after the chef cuts it. (Image source: New Holiday Editorial Department)
Advertisement Tips on siu mei 5. How to distinguish different parts of roasted pork? Roasted pork is made from roasting the whole pig and is divided into 3 major parts. From top to bottom, they are the front blade, belly bone and salsa.
In addition to the pig head, the pig body will be divided into three parts, each with a different taste. (Image source: New Holiday Editorial Department)
Advertisement The front blade is also called the first cut, which is the part below the pig’s head. The meat has a little fat content and is refreshing but not rough in the mouth. It also has delicious Juicy gravy!
Advertisement The roasted belly bone is the middle part of the whole pig. It is composed of 11 bones on each side. It is semi-fat and lean, with crispy skin. The meat is soft and loose in the mouth, and the meat and bones are juicy! Known as the soul of a pig, it is the most delicious part!
The belly bone is made up of 11 bones on each side. (Image source: New Holiday Editorial Department)
The fat-to-thin ratio of the belly bone is 1:3, and it tastes the best! (Image source: New Holiday Editorial Department)
Advertisement Saliduk is the butt of a pig and has relatively little fat. It is suitable for those who don’t like the taste of fat meat or those who are in fitness. The position connecting the belly and the belly is called the watery belly. This position is rich in oil and water, and the mouth is full of oily fragrance.
Saritu is the butt of a pig. (Image source: New Holiday Editorial Department)
advertise
The position connecting the belly and the belly is called the water belly. (Image source: New Holiday Editorial Department)
Advertisement Little knowledge about roasted pork belly 6. The difference between roasted pork belly and roasted pork belly. The roasted pork belly and roasted pork belly are the same part, but made with different preparation methods. The roasted pork belly is made from the whole pig, with bones, which can lock in the meat juice; while the roasted pork belly is made by removing the bones first and then adding different processes. The process is more complicated and the taste is relatively fatter.
People think that roasted pork belly and roasted pork belly are the same, but in fact the preparation methods are different. (Image source: New Holiday Editorial Department)
advertise
Tips on siu-mei 7. How to make sesame crispy skin? The most important thing for the crispy skin effect is the fire throat, which requires high fire, about 320 degrees. At the same time, pay attention to the fire intensity to avoid burning. In addition, use a needle to prick the skin before burning. When loosening the needles, the needles must be loosened frequently and with moderate force to avoid piercing the pig skin, so that the sesame crispy skin can pop out!
The most important thing when eating roasted pork is sesame crispy skin! (Image source: New Holiday Editorial Department)
advertise
Little knowledge about roasted meat 8. The difference between suckling pig and adult pig. Generally, roasted pork is made from adult pigs. Underage pigs are called suckling pigs. Suckling pigs of 4 to 5 pounds are the most edible. The skin and meat are the most delicious. The proportions are just right, the skin is thin and juicy. If the pig is too small, the skin will burn easily; if pigs are used near adulthood, the tender and smooth taste of suckling pig will be lost.
A suckling pig weighing 4 to 5 pounds is just right! (Image source: New Holiday Editorial Department)
Advertisement Tips on siu mei 9. Why do festivals require suckling pigs? The ritual of cutting a suckling pig is performed during festivals, grand openings, and wedding celebrations. Beheading the pig represents “making money”. The ceremony will cut it from the head to the tail, which means making money from the beginning to the tail. The longer the pig is cut, the longer the profit will be.
Carving out suckling pigs during festive occasions has become a designated activity for Hong Kong people. (Image source: New Holiday Editorial Department)
Advertising Barbeque Flavor Tips 10. Roast Goose vs. Roast Duck Goose is relatively large, has long limbs, a bun on its head, loose texture in the mouth, crispy skin, tender meat and juicy texture, so it is more expensive; while duck body shape It is thinner, has a flat head, and has a solid texture after the food is removed.
In comparison, the body shape and limbs of the goose on the right are larger and longer than that of the duck on the left. (Image source: New Holiday Editorial Department)
advertise
Little knowledge about siu mei 11. Rumor has it that the left thigh is better to eat? Rumor has it that because the goose raises its left foot when urinating, the urine leaks into the right foot, so the left thigh will not smell bad. But for Brother Wen personally, I think there is no difference in taste between the left and right sides.
The left and right thighs are actually difficult to distinguish with the naked eye. (Image source: New Holiday Editorial Department)
advertise
Little knowledge about barbecue 12. Royal concubine chicken vs Hainanese chicken vs white-cut chicken. The difference between white-cut chicken and Hainanese chicken is the use of three-yellow chicken and Hainanese chicken. Royal concubine chicken is an evolved version of white-cut chicken, using white-cut chicken and adding scallops. , angelica and other medicinal materials are soaked. Hainanese chicken is marinated in Southeast Asian spices, and some chefs even cut the bones to serve it to guests.
Generally, three-yellow chicken is used for plain-cut chicken. (Image source: New Holiday Editorial Department)
advertise
Tips on siu-mei 13. Does a whole white-cut chicken have to cross a cold river?
Be sure to cross a cold river, even if it is no more than ice water, you must cross a water pipe. If you let it cool naturally, the chicken skin will shrink and dry out, and the taste will not be good.
Cooling the chicken skin helps improve the tenderness and texture of the chicken skin. (Image source: New Holiday Editorial Department)
advertise
Grilled BBQ Pork Recipe:
Material:
- Plum head 1 piece
- Ingredients (2 bunches of coriander, 5 heads of garlic, 1 shallot)
- Sauce (1 piece of southern milk, 1 egg, 2 tablespoons of black bean sauce, 2 tablespoons of barbecued pork sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 2 teaspoons of sugar)
- 1 tablespoon rose water
- 2-3 tablespoons maltose
advertise
Practice:
1) Wash the plum pork first. Marinate the plums with the sauce and put them in the refrigerator for at least 4 hours or overnight to make them more flavorful.
2) Fry the spices, add them to the plums, and then add the rose wine.
3) Preheat the oven at 220 degrees, place the plums and sauce flat on the baking plate, put a piece of tin foil on the surface of the plums, and bake for 20 minutes.
4) Bake the other side using the same method for 15 minutes.
5) At the same time, prepare maltose and hot water, mix well, and simmer in hot water until soft.
6) Remove the tin foil and spread maltose evenly on the surface of the barbecued pork. Use a spoon to pour the baking sauce evenly on top of the barbecued pork to keep the surface of the barbecued pork moist.
7) Bake each side for 5 to 10 minutes, repeat until lightly charred and the barbecued pork is cooked through.
8) After taking it out for 5-10 minutes or until slightly cool, cut into pieces and eat.
Barbecued Pork Recipe (Photo Source: New Holiday Editorial Department)
advertise
Imperial Chicken Recipe:
Material:
- 1 chicken
- 1 tbsp dried shrimp
- 1 pork bone
- A few fragrant leaves
- A few fragrant leaves
- 8-10 pieces of sand ginger
- Appropriate amount of ginger slices and green onions
advertise
Practice:
1) First stir-fry the dried shrimps until fragrant.
2) Add appropriate amount of water, pork bones, 3-5 bay leaves, 1-2 angelica slices, and ginger grains. After simmering for an hour, remove the soup and let cool to use as seasoning water for imperial concubine chicken.
3) Wash the fresh chicken.
4) When the boiling water comes to a boil, add ginger slices and green onions.
5) After the water boils, turn off the heat, put the chicken into the boiling water and soak it for about 20 minutes or until it is cooked, then put it in ice water and set aside.
5) Put the frozen chicken into the prepared imperial concubine chicken seasoning water and soak it for 20-25 minutes.
Imperial Concubine Chicken Recipe (Photo source: New Holiday Editorial Department)
advertise
- Restaurant: Wenji Golden Pig King
- Address: Shop J, G/F, Shun Ning Building, 28 Cheong Wah Street, Cheung Sha Wan
- Business hours: Monday to Sunday 8am-8pm
- Tel: 5429 9803
- Facebook page: Wenji Golden Pig Emperor
- Remark:
- The siu-flavor cakes are made on-the-fly every day. In order to maintain freshness, orders are limited to 8-10 per day.
- Shao-flavor cake can be made into a ketogenic cake.
article