諸葛亮愛吃的油底肉是怎么制作的？

攀枝花市鹽邊縣

How to Make Yanbian Fried and Oil-pickled Pork, a Delicacy Enjoyed by Zhuge Liang?

古往今來，人們對(duì)食物的保存有著各自的理解，尤其是為了讓肉食不變質(zhì)，人們探索了很多方法。四川省攀枝花市鹽邊縣地處南亞熱帶干熱河谷氣候區(qū)，晝夜溫差大，肉食容易變質(zhì)。鹽邊人在和時(shí)間的博弈中，創(chuàng)造了油底肉這一美食。

For thousands of years, people have had different understanding of food preservation and have explored many methods to keep meat from spoiling. Sichuan’s Yanbian County is located in the climate zone of south subtropical dry and hot river valley, with a big temperature difference between day and night. Based on the geographical location, the meat is easy to deteriorate. Therefore, Yanbian people created the delicious fried and oil-pickled pork.

相傳諸葛亮南征來到鹽邊，隨行的廚子跟當(dāng)?shù)乩习傩諏W(xué)習(xí)了油底肉制作技藝。有了充足的肉食提供能量，部隊(duì)?wèi)?zhàn)斗力大幅提升，一種前所未有的獨(dú)特風(fēng)味就此傳播開來。

Legend has it that Zhuge Liang came to Yanbian on his southern expedition, and the accompanying cooks learned the method of making fried and oil-pickled pork from the local people. With sufficient meat providing energy, the combat effectiveness of the troops was greatly enhanced, and an unprecedented unique flavor spread from then on.

新鮮五花肉是制作油底肉的上乘之選。將五花肉切成一斤左右的方塊，便于保證油炸后肉塊表里水分、油脂含量一致。油底肉最經(jīng)典的做法，就是用純鹽腌制。將食鹽均勻地抹在肉塊上靜置一夜，讓食鹽充分滲入豬肉肌理，能很好地激發(fā)食材本來的香氣。將腌制肉塊表面的鹽分清洗掉，瀝干后放入豬油進(jìn)行炸制。待水分慢慢炸干，肉塊變得緊實(shí)而透亮?xí)r，便可起鍋。將炸制好的肉塊放入壇中，加入熬好的豬油至淹沒肉塊為止。隨著用蓋封壇，一道油底肉在接下來的六個(gè)月中，會(huì)逐步發(fā)生風(fēng)味的轉(zhuǎn)變，金色油浪在時(shí)間中凝成純白色固體。扒開豬油見豬肉，切片后或蒸煮或炒菜，醇厚濃郁的肉香溢滿口腔。

Freshly prepared pork belly is the optimal choice for making Fried and Oil-pickled Pork. Cutting the pork belly into chunks of 500g each facilitates a balanced ratio of moisture and fat in the chunks after frying. The classic method to prepare Fried and Oil-pickled Pork is to preserve the pork in salt. Start by evenly applying salt to pork chunks, and allow the pork to sit overnight to let the salt penetrate the pork and trigger the material’s original aroma. Wash off salt from the preserved pork chunks, and fry them in lard after draining. Once the moisture is evaporated and the pork chunks become compact and shiny, they are ready to be taken out of the wok. Place the fired pork chunks into a jar and pour in pre-stewed lard until it submerges the pork chunks. As the pork chunks are sealed, the flavor of the Fried and Oil-pickled Pork develops over time. The golden oil gradually solidifies into a pure white mass over time. Separate the lard to reveal the pork, slice it, then steam or stir-fry it. Rich and mellow meat aroma lingers in the mouth.

如今，作為非物質(zhì)文化遺產(chǎn)的鹽邊油底肉，成為逢年過節(jié)百姓餐桌上一道必不可少的美味佳肴。

Nowadays, Yanbian Fried and Oil-pickled Pork, recognized as an intangible cultural heritage, has become an indispensable delicacy on the dining tables of local people during festivals and holidays.

中文作者:四川日?qǐng)?bào)全媒體記者 盧麗嘉英文作者:四川國(guó)際傳播中心記者 劉動(dòng)

攝影：盧麗嘉