Which place is the most authentic braised pork Braised pork is a delicacy in which place?

Braised pork is a classic Chinese dish, with a fat but not greasy taste, soft and glutinous and sweet, and is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beauty and skin elasticity. Of course, braised pork has a sweet taste and should not be eaten too much, and patients with high blood sugar and high blood lipids should eat it with caution.

The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth. Braised pork is widely spread throughout China and is a well-known popular dish.

When it comes to braised pork (Dongpo meat), everyone naturally can't forget the person who pushed the business of eating braised pork to the peak Su Dongpo.

It is precisely because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the vegetable pot of the common people to the dining table of literati and artists. In fact, the Dongpo pork that has a long history and is famous in the north and south of the river is, to put it bluntly, braised pork. It is indeed difficult to say when and where it was produced, but due to the tireless efforts of Mr. Dongpo, since his time, braised pork has officially stepped onto the stage of history.

[Main ingredients]: a piece of fresh pork belly (about 2 catties, Sichuan's pork belly is generally weighed according to the strip).

Seasoning ingredients]: 2 green onions, 1 small piece of old ginger, a small grasp of dried peppercorns, 2 star anise, 2 sand ginger, 1 small piece of cinnamon, 2 bay leaves, 1 tablespoon of rock sugar, appropriate amount of soy sauce, appropriate amount of cooking wine, 1 grass fruit, a little nutmeg, an appropriate amount of salt, an appropriate amount of chicken essence, an appropriate amount of vegetable oil.

Production process]: 1. Clean the pig hair on the meat skin first, and then clean the whole piece of pork belly. 2. Add an appropriate amount of water to the pot, bring to a boil, blanch the washed pork belly for 30 seconds, take out the pork belly, let it cool and cut it into evenly sized pieces.

3. Clean the green onions and ginger, cut the green onions into sections, and cut the ginger into slices. Wash the spices with water (personal habit, the spices are stored for too long, and I think it will be clean when I wash them, so I just rinse them simply). 4. Put an appropriate amount of water in the pot again, put in the pork belly pieces, put in a few sections of green onions, a few slices of old ginger, a small grasp of dried peppercorns and boil, then add an appropriate amount of cooking wine, continue to blanch, clean up the blood in the pork belly, the pork belly pieces are not sandwiched, and use a colander to remove the meat pieces.

5. Heat up the pan, add an appropriate amount of vegetable oil to fry and heat, put the pork belly pieces into the pot and start stir-frying, stir-fry the fat in the fatty meat, stir-fry the pork belly fragrance, stir-fry the pork belly until the color is yellow, and take out the pork belly to leave the bottom oil. 6. Add a tablespoon of rock sugar, boil the rock sugar over low heat until it is yellow, and then pour the pork belly pieces into the pot and stir-fry, and the pork belly will be evenly fried with sugar. Add 2 star anise, 2 sand ginger, 1 small piece of cinnamon, 2 pieces of bay leaf grass fruit, a little nutmeg and other spices and stir-fry for a while, continue to add an appropriate amount of soy sauce and a little cooking wine and stir-fry evenly.

7. Add an appropriate amount of water to boil, turn to low heat and simmer for 30 minutes, boil the soup less, and use high heat to reduce the juice and put it on the plate.

The earliest was Sichuan cuisine, during the Northern Song Dynasty, the famous Su Fatzi was a native of Sichuan, and the Sichuan food at that time was sweet, similar to today's Jiangsu and Zhejiang cuisine.

Then it has been spread to this day, Sichuan cuisine, Hunan cuisine, Huaiyang cuisine, Subang cuisine, Shanghai cuisine, Shandong cuisine, etc., all major cuisines have braised pork this dish.

Braised pork is a famous popular dish, each major cuisine has its own characteristics of braised pork, and it is difficult to say when and where it was produced in the history of braised pork. The raw materials of braised pork are generally selected from good pork belly, or buttocks meat, and it is best to use fat and thin three-layer meat to do, the pot is mainly a casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

If you want to talk about braised pork, it is very common now, and it is loved all over the country, but the origin is the most famous braised pork of the Mao family in Hunan, because it loves to eat, and it has been passed down to this day.

Braised pork first originated in the Northern Song Dynasty.

Dongpo pork is also known as rolling pork and braised pork. It is a traditional famous dish with characteristics in the south of the Yangtze River, which belongs to the Zhejiang cuisine and uses pork as the main ingredient!

Braised pork is a well-known popular dish, and all major cuisines have braised pork, each with its own characteristics, tracing the history of braised pork, it is difficult to tell when and where it was produced.

There are about 30 kinds of braised pork in various places, and the south mostly uses soy sauce to adjust the color, while the north prefers to fry the sugar color. When making braised pork, you can add cabbage, tofu, potatoes and other vegetables to stew together, and you can change a variety of stewed meat dishes. It is best to use rock sugar when stewing meat, which is brighter in color than white sugar and has a better taste.

Eat Valentine's braised pork at home on Valentine's Day.

Braised pork is a home-cooked dish, and each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods.

Method 1: <>

Braised pork. Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan;

5. Serve it out and put it on the table, and the appetite will be better.

Method 2: 1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

Braised pork. 2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Method 3: 1Wash the pork belly and cut into small cubes;

2.Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

Braised pork. 3.Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add dark soy sauce, and burn the marinade seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.