How to make humiliation, a specialty of Lang Son mountainous region

Khau humiliation (lying suture) is a dish originating from China . When introduced into our country, they have gradually been modified and become a famous specialty in Lang Son area. They are commonly used on Tet holidays, weddings, etc., as well as present in many restaurants across the country.

Prepare
20 Minutes Processing
60 Minutes For
3-4 people

With the main ingredient being pork, the way of making humiliation is not too picky or complicated but a bit strange. Perhaps that’s why their taste is so strange that many people who enjoy it for the first time will not like it. However, the more you eat it, the more you will love it. You should also try to cook this unique dish in the kitchen.

Materials for humiliating stitches

• 2kg pork belly
• 2kg minced butt meat
• 5 fresh ginger
• 4 cans of beer
• 500g fresh nectarine leaves
• 500g dry roasted magnolia fruit
• 3 taro
• 1kg wood ear fungus
• 1kg dried shiitake mushrooms
• 5 dried onions
• 500g rotten tofu
• Seasoning: Salt, pepper
• Tools: Blender, skewers, food wrap.

Good tip:
– The ingredients such as honey leaves, honeydew fruit, rotten tofu, … you can find and buy at e-commerce sites.

– How to choose good pork:
Fresh meat has normal softness and elasticity, pressing the finger in does not go down, but returns to its original shape. If the meat is very concave, it is a sign of rancidity.
Fresh pork has a dry appearance, bright red or dark red, no dark or green color, no slime. Notice the fat is medium firm, no strange colors.

How to make humiliation special Lang Son

Step 1Process materials

First, you wash the bacon and cut it into a hand-sized piece, about 10-15cm thick. After that, you wash the wood ear and dried shiitake mushrooms, soak them until they bloom, then mince them, then put them in the pan to hunt again. Rotten tofu and honeydew fruit are finely pounded, taro cut into thread form.

Next, you mix the ground butt meat with mushrooms and roasted wood ear, season with a little pepper, a little salt, roll into a ball about the size of a child’s fist, then cover it with plastic wrap. As for the ginger, you grind the ginger, then pour the beer into it.

Hot Tip: This ginger juice will help remove the bad smell of pork, making the dish more fragrant.

Step 2Making pork

You boil the cut pork belly for about 20 minutes (retain the meat broth), then use skewers to prick the pork skin evenly (the more evenly the meat is, the more beautiful and delicious it will be). After that, you rub a thin layer of salt on the pricked pork skin, then drop it in the ginger juice. Use a patch to water the ginger once and let it soak for about 10 minutes , then take it out to dry.

Next, put the pan covered with oil on the stove, put the drained meat in and fry it on high heat. When the meat turns brown , take it out and put it back in the meat broth. When the meat cools, take it out, drain and cut into pieces about 1cm thick (cut off the skin) .

Good tip: Soaking meat in boiling water will make the meat soft and absorb the broth, so it’s very sweet and fragrant

Step 3Steamed

You put 2-3 leaves of honey on the bottom of the bowl, then put 6 pieces of fried meat in and take the ground meatballs to cover the bowl, compress it a little tight. Then, you spread 3-4 pieces of taro, cut only and crushed magnolia seeds on top. When you’re done, sprinkle a thin layer of crushed rotten tofu on top and cover tightly.

Finally, you put the bowl of humiliation in the steamer, steam it with low heat for about 3-4 hours . So it’s done.

Step 4Finished product

The bowl of humiliation after steaming will have an extremely beautiful brown color of cockroach wings and an attractive aroma. You can remove from the steamer and enjoy immediately.

Finished products of humiliation

Enjoy

When enjoying, you use the fork to turn the meat upside down and can be eaten with hot rice or delicious sticky rice . The pork skin is bulging and the meat has an extremely eye-catching red-brown color.

Each piece of meat and potato is steamed soft but not crushed, fatty, delicious flavor is very characteristic.

The remaining cups of meat, you cover tightly, store in the refrigerator for about 1 week . When ready to eat, reheat.

Enjoy the humiliation khâu

Hopefully, through the above sharing, you will know how to make this very unique Lang Son humiliation dish. Although the processing part is a bit complicated, you can complete it perfectly if you are a little meticulous. Save the recipe and confidently show your talent for the family to enjoy.

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