In fontal city Jinan, have a traditional cate, cry " handle flesh " .
在泉城济南，有一道传统美食，叫“把子肉”。
Why to cry " handle flesh " ? Here has fokelore of a history: Last years of a dynasty or reign of the Eastern Han Dynasty of according to legend, the world big chaos. Liu Bei, Guan Yu, Zhang Fei 3 people, cherish of photograph of each other awake, the decision is done obeisance to " handle " . Zhang Fei is the butcher of massacre pig, elder brother is done obeisance to a few times also be done obeisance to, mix pork bean curd, put in a boiler to boil. Later, when Sui Chao, by renown hutch of Lu De, had this way perfecting, the legend that becomes brother with Liu close down is united in wedlock, became today's handle flesh.
为什么叫“把子肉”呢？这里有一个历史传说：相传东汉末年，天下大乱。刘备、关羽、张飞三人，彼此惺惺相惜，决定拜”把子”。张飞是屠猪的屠户，哥几个拜也拜完了，就把猪肉和豆腐，放在一个锅里煮。后来，隋朝时，由鲁地的一位名厨，将此做法进行了完善，和刘关张结拜兄弟的传奇结合，就成了今天的把子肉。
Flesh of the handle that make can be a kongfu work, want handle flesh is fat and not be bored with, must use slow cook over a slow fire of low baking temperature, need 2 many hours commonly.
制作把子肉可是个功夫活，要想把子肉肥而不腻，必须用微火慢煨，一般需要2个多小时。
Above all, the steaky pork that chooses fat thin alternate with cuts chunk, ginger section, inclined cut with inclined knife piece, two two sweet leaves, steaky pork, a cold water leaves boiler, add cooking wine of on one spoon, water of the scald after big baked wheaten cake leaves 5 minutes of fish out, the soup juice of the flesh that boil is staying to reserve.
首先，选用肥瘦相间的五花肉切大块，将生姜切片，斜用斜刀切成片，两片香叶、两片五花肉，一起冷水下锅，加上一勺料酒，大火烧开后焯水5分钟捞出，煮肉的汤汁留着备用。
Next, immerse steaky pork in cold water, lest cut a short while too too very hot hand, change a knife subsequently, cut its 1 centimeter of thick cutlet, join subsequently often smoke chromatically, add again unripe smoke cooking wine souse.
然后，将五花肉浸泡在冷水中，以免切片时太过烫手，随后改刀，将其切成1厘米厚的肉片，随后加入老抽上色，再加生抽料酒腌制。
Next, crystal sugar is put in boiler, after waiting for it to melt completely, join before steaky pork is mixed all condiment, small fire fries a fragrance in, join soy, oyster sauce, cooking wine, cassia bark and green ginger, put the former boiling water when the flesh that boil again, slow cook over a slow fire of low baking temperature turns after conflagration is boiled 1. 5 hours. Handle flesh is boiled by sauce of thick oily bare make, do not put salt, colour and lustre is golden, fat is juicily.
接下来，锅中放入冰糖，等它完全融化后，加入五花肉和之前所有调料，中小火炒出香味，加入酱油、蚝油、料酒、桂皮和葱姜，再放入煮肉时的原汤，大火煮开后转微火慢煨1。5小时。把子肉由浓油赤酱熬制，不放盐，色泽金黄，肥美多汁。
Flesh of such a handle, the entrance is changed namely, sauce is sweet 4 excessive. Colour and lustre is inviting, it is its verve; The cutlet of crescent moon form, it is its attitude; Hot, it is its boldness of vision; Sweet, it is its soul. Just gave the white rice of boiler, irrigate on the soup juice of handle flesh, a meal the collocation of a flesh is apropos a rice sweet flesh is sweet take completely, with respect to a word, absolutely!
这样一块把子肉，入口即化，酱香四溢。色泽诱人，是它的神韵；月牙形的肉片，是它的姿态；热，是它的气魄；香，是它的灵魂。刚出锅的白米饭，浇上把子肉的汤汁，一口饭一口肉的搭配就恰好把米香肉香统统带出来，就一个字，绝！
The night of cold winter, the family is surrounded sit together, eating the handle meat of delicious, have say to have laugh, feed blindly always the can clear happiness that experiences the life. Often see roadside shop go up " flesh of old Jinan handle " fascia, let me warmth was full of in the heart, in people big fast a cheek while, those who savour is the flavour of home town more.
寒冷冬天的夜晚，一家人围坐在一起，吃着喷香的把子肉，有说有笑，一食一味总能真切的体会到生活的美好。每每看到路边店铺上“老济南把子肉”的招牌，都让我心里充满了温暖，在人们大快朵颐的同时，品味的更是家乡的味道。