Essential Techniques for the Welfare of the People, Volume 9

Insert the stuffing through the opening in the back into the belly. Roast the fish using the standard roasting method. Use a gentle fire to roast it until it is half-cooked. Then, take a small amount of bitter vinegar original: kujiu. In ancient Chinese texts, vinegar was frequently referred to as "bitter wine." mixed with fish sauce and fermented black bean juice. Brush this mixture over the fish once more, and then it is finished.

Method for Roasted Sliced Meat

Take a fat duck, clean it, wash it, and remove the bones. Cut the meat into thin slices luan A term for meat cut into small, bite-sized pieces or slices.. Take five he A he is a traditional volume measure, approximately 100 milliliters. of wine, five he of fish sauce, half a he of ginger, scallions, and orange peel, and five he of fermented black bean juice. Mix these ingredients together and marinate the meat for the duration of one meal's cooking time original: yi chui. A traditional time measurement referring to the time it takes to cook a pot of grain, roughly 30 to 45 minutes.. Once marinated, the meat is ready to be roasted. Young goose zie A fledgling goose or gosling. can be prepared in the same manner.

Method for Fermented Pork

Take high-quality fatty pork and cut it into slices. Add salt until the seasoning is perfectly balanced to your taste. Use cooked rice to create a fermenting mash san A thick porridge of grain used as a starter for the fermentation process., following the standard procedure for making zu A method of preserving meat or fish by fermenting it with salt and rice.. When the meat develops a distinct sour aroma, it is ready to eat.