Essential Techniques for the Welfare of the People, Volume 9

Page 3
Essential Techniques for the Welfare of the People

...Wrap the liver in the sheep's omentum The original character for the fat wrapping is 𦠆, which according to the phonetic guide "su-gan-fan" is pronounced "san." The omentum, also known as caul fat, is the thin, lacy membrane surrounding the internal organs of sheep or pigs. It is highly valued in traditional cooking for keeping lean meats moist during roasting., skewer it horizontally, and roast it.

Roasted Beef Tripe

The tripe of an old ox is thick and fatty. Score the surface and pierce it with a skewer, scrunching the meat tightly together so it is compressed. Bring it very close to the heat and roast it rapidly until the surface splits open. Only then should you carve it; prepared this way, it will be crispy and exceptionally delicious. If you stretch the tripe out flat and roast it slowly over a low fire from a distance, it will become thin, dry, and rubbery.

Method for Stuffing Sausages

Take sheep's small intestines The text refers to "coiled intestines" (panchang), which are the small intestines cleaned for use as sausage casings. and wash them until they are perfectly clean. Finely mince cuo The term "cuo" (剉) refers to a rhythmic, fine chopping or mincing of meat. mutton until it has the consistency of meat used for steamed fillings. Finely chop the white parts of green onions and mix them with salt, the liquid from fermented black beans, ginger, and Sichuan pepper powder. Season the mixture until the saltiness is perfectly suited to your palate. Use this mixture to stuff the intestines. Secure the sausages between two slats or skewers and roast them. Carve [to serve]...