隨園食單(18)?Chinese Cooking Book????????????????? ?— 【清】袁枚?? ?????????????? ?翻譯：?躍龍 / 辣椒王

躍龍

豬用最多，可稱“廣大教主”。宜古人有特豚饋食之禮。作《特牲單》。 Pigs were used the most, and could be called the "great master." It is said that in ancient times, there was a special ritual of offering pigs as food. A "Special Sacrifice List" was written. 豬頭二法 Two Methods for Preparing a Pig's Head 洗凈五斤重者，用甜酒三斤；七八斤者，用甜酒五斤。 For a pig weighing five catties (approximately 2.5 kg), use three catties (approximately 1.5 kg) of sweet wine; for a pig weighing seven or eight catties (approximately 3.5-4.5 kg), use five catties (approximately 2.5 kg) of sweet wine. 先將豬頭下鍋同酒煮，下蔥三十根、八角三錢，煮二百余滾；下秋油一大杯、糖一兩，候熟后嘗咸淡，再將秋油加減； First, boil the pig's head in the wine with thirty scallions and three mace (approximately 15 grams) of star anise. Boil for over two hundred minutes. Add one large cup of soy sauce and one ounce of sugar. After it's cooked, taste it for saltiness and adjust the amount of soy sauce accordingly. 添開水要漫過豬頭一寸，上壓重物，大火燒一炷香；退出大火，用文火細(xì)煨，收干以膩為度；爛后即開鍋蓋，遲則走油。 Add boiling water to cover the pig's head by one inch, weigh it down with a heavy object, and heat over high heat for the time it takes for an incense stick to burn. Remove from high heat and simmer over low heat until the liquid is reduced and the pig's head is tender. Once tender, remove the lid immediately; otherwise, the oil will seep out. 一法打木桶一個(gè)，中用銅簾隔開，將豬頭洗凈，加作料悶入桶中，用文火隔湯蒸之，豬頭熟爛，而其膩垢悉從桶外流出亦妙。 Another method: Use a wooden bucket with a copper screen separating the contents. Wash the pig's head, add seasonings, and place it in the bucket. Steam it over low heat in a double boiler until the pig's head is tender and the grease and impurities drain out of the bucket. This method is also excellent. 　　豬蹄四法 Four Methods of Preparing Pig's Trotters 蹄膀一只，不用爪，白水煮爛，去湯，好酒一斤，清醬油杯半，陳皮一錢，紅棗四五個(gè)，煨爛。起鍋時(shí)，用蔥、椒、酒潑入，去陳皮、紅棗，此一法也。 One trotter, excluding the claws, is boiled in plain water until tender. The broth is discarded. One pound of good wine, one and a half cups of light soy sauce, one mace of dried tangerine peel, and four or five red dates are simmered until tender. When removing from the heat, simmer with scallions, peppercorns, and wine. The dried tangerine peel and red dates are then removed. This is one method. 又一法：先用蝦米煎湯代水，加酒、秋油煨之。 Another method: First, use dried shrimp to make a broth instead of water, then add wine and soy sauce and simmer. 又一法：用蹄膀一只，先煮熟，用素油灼皺其皮，再加作料紅煨。有土人好先掇食其皮，號稱“揭單被”。 Another method: Use one trotter, first boil it until cooked, then sear the skin with vegetable oil until wrinkled, then add seasonings and simmer in red sauce. Some locals like to eat the skin first, calling it "lifting the sheet." 又一法：用蹄膀一個(gè)，兩缽合之，加酒，加秋油，隔水蒸之，以二枝香為度，號“神仙肉”。錢觀察家制最精。 Another method: Use one trotter, place it in two bowls, add wine and soy sauce, and steam over water until cooked through (about the time it takes to burn two incense sticks). This is called "Immortal Meat." The Qian family's version is the most exquisite. 　　豬爪豬筋 Pig's Trotters and Tendons 專取豬爪，剔去大骨，用雞肉湯清煨之。筋味與爪相同，可以搭配；有好腿爪，亦可攙入。 Use only the pig's trotters, remove the large bones, and simmer them in chicken broth. The tendons have the same flavor as the trotters and can be paired together; if you have good quality trotters, you can also add them. 豬肚二法 Two Methods of Preparing Pig's Stomach 將肚洗精，取極厚處，去上下皮，單用中心，切骰子塊，滾油炮炒，加作料起鍋，以極脆為佳。此北人法也。 Wash the stomach thoroughly, take the thickest part, remove the top and bottom skin, use only the center, cut into diced pieces, stir-fry in hot oil, add seasonings, and remove from the pan; the crispier the better. This is the northern method. 南人白水加酒，煨兩枝香，以極爛為度，蘸清鹽食之，亦可；或加雞湯作料，煨爛熏切，亦佳。 Southern methods involve simmering the stomach in water with wine until very tender, then dipping it in salt; or adding chicken broth and seasonings, simmering until tender, then smoking and slicing, which is also delicious. 　　豬肺二法 Two Methods of Preparing Pig Lungs 洗肺最難，以冽盡肺管血水，剔去包衣為第一著。敲之仆之，掛之倒之，抽管割膜，工夫最細(xì)。用酒水滾一日一夜。 Washing the lungs is the most difficult step. The first step is to thoroughly remove the blood and fluid from the pulmonary tubes and remove the outer membrane. This involves tapping, bending, hanging, and carefully removing the tubes and membranes—the work requires meticulous attention. Then, simmer the lungs in wine and water for a day and a night. 肺縮小如一片白芙蓉，浮于水面，再加上作料。上口如泥。 The lungs shrink to the size of a white lotus leaf, floating on the water. Add seasonings. The texture is like mud. 湯西厓少宰宴客，每碗四片，已用四肺矣。近人無此工夫，只得將肺拆碎，入雞湯煨爛亦佳。 When Tang Xiya, the young official, entertained guests, he served four slices per bowl, using four lungs. Modern people lack this skill, so they simply break the lungs into pieces and simmer them in chicken broth until tender, which is also delicious. 得野雞湯更妙，以清配清故也。用好火腿煨亦可。 Wild pheasant broth is even better, as it complements the other clear broths. Simmering with good ham is also acceptable. 　　豬腰 Pork Kidney 腰片炒枯則木，炒嫩則令人生疑；不如煨爛，蘸椒鹽食之為佳。或加作料亦可。 Stir-frying pork kidney slices until they are dry and tough, or stir-frying them until they are too tender, will raise suspicion; it is best to simmer them until tender and eat them with salt and pepper. Other seasonings can also be added. 只宜手摘，不宜刀切。但須一日工夫，才得如泥耳。 They should only be picked by hand, not cut with a knife. It takes a whole day to get them to a consistency like mud. 此物只宜獨(dú)用，斷不可攙入別菜中，最能奪味而惹腥。 This ingredient is best used alone and should never be mixed with other dishes, as it will easily overpower the flavor and introduce a fishy smell. 煨三刻則老，煨一日則嫩。 Simmering for three quarters of an hour will make them tough, simmering for a day will make them tender. 豬里肉 Pork Tenderloin 豬里肉精而且嫩。人多不食。嘗在揚(yáng)州謝蘊(yùn)山太守席上，食而甘之。 Pork tenderloin is lean and tender. Many people do not eat it. I once ate it at a banquet hosted by Prefect Xie Yunshan of Yangzhou and found it delicious. 云以里肉切片，用纖粉團(tuán)成小把，入蝦湯中，加香簟、紫菜清煨，一熟便起。 It is said that tenderloin slices are made, rolled into small bundles with fine starch, and simmered in shrimp broth with fragrant mats and seaweed until cooked through.

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隨園食單(18)?Chinese Cooking Book????????????????? ?— 【清】袁枚?? ?????????????? ?翻譯：?躍龍 / 辣椒王

躍龍