Where is the most authentic braised pork, and where is the food of braised pork

Suzhou's braised pork is the most authentic.

Ingredients used in roast meat: one pound of pork belly, more than a dozen rock sugars, 4 spoons of light soy sauce, ginger pieces, a section of green onions, dried chili peppers, bay leaves, cinnamon, grass fruits, star anise, and an appropriate amount of salt.

1.Heat the pan and boil the skin of the pork belly towards the bottom of the pan for 2 minutes, and when it is a little browned, take it out and scrub it clean, so that you can clean up all the hair hidden under the pigskin.

2.Cut the processed pork belly into thick slices, boil water in a pot, add 2 tablespoons of cooking wine, some ginger slices, put the pork belly slices in cold water, boil the water for 2 minutes, remove the water.

3.In a clean pan, put the pork belly into medium-low heat and fry it slowly, fry the excess oil in the meat, so that the taste will be fat but not greasy, thin but not firewood, and serve it out after both sides are browned.

4.A little oil in the pot, put more than a dozen rock sugar and fry over medium and low heat to make brown-red sugar, pour the pork belly into the stir-fry, add ginger slices, green onions, an appropriate amount of dried chili peppers, 2 bay leaves, 1 small cinnamon, 1 grass fruit, and 2 star anise fruits to stir-fry to make a fragrance.

5.Add the water that has not covered the pork belly, add 4 tablespoons of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt, and bring to a boil over high heat.

6.Pour all the ingredients into the pressure cooker together with the soup and press on high heat for 15 minutes.

7.Collect the juice. After opening the pressure cooker, continue to heat, and receive about half a bowl of soup, at this time, the braised pork will be very well colored, and the flavor is also sufficient.

All kinds of businesses everywhere, who can't blow?

To say that you can eat with confidence:

It's best to do it yourself!!

Sichuan's braised pork is the most authentic.

Hello, there is no specific location, it is from China. Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat with fat and lean sides.

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 our country 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.

Huangzhou good pork, the price is like dung, the rich refuse to eat it, and the poor do not know how to cook it. Come to make a bowl every morning, and you can be full of your own family. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning to make a bowl of delicious", but also knows the cooking method of braised pork "slow fire, less water, and it is beautiful when the fire is enough".

It is better to use pork belly to make braised pork.

Ingredients: 450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30 grams of rock sugar, 1 3 small salt, 2 tablespoons light soy sauce, 1 4 teaspoons dark soy sauce, 2 tablespoons cooking wine, 1000ml water

Preparation work: Cut the pork into 30mm x 30mm cubes, cut the green onions into long sections, and slice the ginger.

How to make:1Boil water in a pot, blanch the meat pieces for about 2-3 minutes, remove and wash for later use.

2.Put 1 tablespoon of oil in a pot, add a small piece of rock sugar and stir-fry the sugar over low heat.

3.When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

4.First add green onions, ginger slices, star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

5.Sauté until the pork belly is lightly fated and evenly coloured.

6.Add water and just cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.

7.After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out.

8.For about 50 minutes, open the lid and cook the soup over medium heat until thick.

Pork belly with skin, oily, fat but not greasy, according to the usual way to put, add a green chili pepper (whole) to cook and take out, don't have a taste.