What is braised pork and where did it originate?

Braised pork is a home-cooked dish in China, which is made of selected pork belly and originated in Guangdong Province, China.

The buckle in the meat buckle refers to the process of putting the meat upside down in a bowl when steaming or cooking.

1. Wash the whole piece of pork belly with skin, put it in boiling water and cook it until you can insert chopsticks and take it out.

2. Stick a small hole in the pigskin with a toothpick, the denser the better, so that the fried pigskin will be fluffy, and put some soy sauce on the surface of the pigskin while it is hot.

3. Put a lot of oil in the pot and heat it to 70% to 80%. Put the whole skin in the pot and fry it. Turn to low heat, fry the skin and remove the oil.

4. soak the whole piece of meat with skin in water until the skin becomes soft, take it out and drain it.

5. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.

6. Wash the plum vegetables, heat the wok, add the plum vegetables, and fry the plum vegetables without oil.

7. Make a soup according to your favorite taste. If you like sweet, you can add a little more sugar. Put the plum vegetables at the bottom of the bowl, arrange the meat on it in order, and pour the soup.

8. Add water to the pot and bring to a boil. Add plum vegetables and steam the meat for 30 minutes.

9. Take a clean plate, stick it on the plum vegetables and buckle the meat. Turn the bowl upside down and buckle it on the plate, and the plum dish will buckle the meat successfully.