Do you think braised pork is delicious?

First of all, you should know what "braised pork" is. It is a snack with a long history in northern China, and the popular saying is "aspic"

However, this statement is not accurate, because practices vary from place to place. For example, the braised pork in Dingzhou and Baoding, Hebei Province, is made of lean meat and yam powder, more like "sausage"; Braised pork in Dalian, Yantai and other places is made of sweet potato powder, just like "bean jelly", and there are also braised pork in Dandong, braised pork in Yuzhou, braised pork in Yuzhou, etc. The raw materials are different and the eating methods are different.

Braised pork was originally because the old people were poor at home, but everyone wanted to eat meat, so starch was added to the stewed bone soup, and some minced meat, vermicelli and seasoning were added to make braised pork delicious.

In fact, few people cook braised pork themselves now. Some supermarkets in the north have braised pork embryos, which can be steamed or fried directly. Some people use it to stew or stir-fry dishes, and it tastes good!

Among many braised dishes, Dingzhou braised dishes are the most famous, which belongs to the favorite of carnivores. Let's eat steak once a week.

Dingzhou braised pork is the most famous traditional snack in Hebei. First, mince fresh lean meat, then add sweet potato starch, pour spices, sesame oil, monosodium glutamate and other condiments, add water and stir, and finally make a paste.

Finally, put the paste into a cylindrical cotton bag, tie it tightly, and cook it in a pot. This process takes about two hours.

Then take out the cooked stew, put it in cold water, dry it again, and smoke it on an iron shelf for 10 minutes before it's done.

If you see Dingzhou braised pork with a thickness of 30 cm and a weight of 5 kg for the first time, you will definitely ask: How can there be such a thick sausage? Is it tasteless? But after tasting it, you will definitely sigh again: it's delicious!

Although there are many ways to eat braised pork, the locals like to burn braised pork, steam it, add soy sauce, sesame sauce and garlic oil to braised pork, and then come to a bowl of millet porridge, the most popular "Hebei life"!

I have seen many local stews, but they are all different. Let me introduce our Henan stew. Our stew here is more called sweet potato stew, because it is basically made of sweet potato vermicelli. Braised pork is made of sweet potato vermicelli and starch, which is harder than bean jelly and harder than flat ribs. Moreover, bean jelly and flat ribs can be eaten cold, and must be heated before eating.

There are many ways to eat braised pork, which can be fried or made into soup.

Braised pork is definitely the best way to eat. Cut the braised pork into pieces, which is hard and difficult to cut. If it is not cut too thin, it will rot. Then cut the pork into thin slices. I usually boil pork in water. Cut the garlic seedlings into sections. Put a little oil in the pot, stir-fry a little watercress, add meat and cooking wine, add a little stew, add soy sauce, add chicken essence, add thirteen spices and salt, add garlic sprouts and stir-fry until the stew is soft and waxy.

Because the stew itself has no taste, it is more flexible to use when making soup. Basically, you can put it in any salty soup. Just do it your own way. Remember to cook and eat, or don't chew.

There is a guy in Xuchang Yuzhou who tells us how delicious braised pork is every day. Then I went to his house in the summer vacation. Don't tell me, it's really good. Nowadays, braised pork is not called braised pork, but cooked meat is called pulp. The raw materials are wrong. The old braised pork is real and delicious. Now the cake seller is fooling the egg seller. What they learn well is not fast, and what they learn badly is also anxious.

Our stuffy son has no meat, or ordinary starch and vermicelli, which is a short vermicelli left by our own family. I tried it in Beijing Agricultural Exhibition Hall, and it was quite delicious. I made it myself after I bought it. It's not delicious. Hejian stew is cooked with donkey oil, which is delicious. I have never eaten pork before, and I feel that braised pork with sweet potato powder is better.

In addition to the new Zonghe production company, some homemade braised pork in the market is also delicious, so Dingzhou braised pork is also very famous. Making cakes with braised pork won't change anything to eat. I eat it every time I go home. I have been in Hebei for five years, and it is an authentic donkey meat in Hejian. I have eaten Yantai, but I don't think it's delicious. Yantai people like this famous dish.

Braised pork is also a special food in many places in Henan. It's just that it's not delicious now, or I can't eat the original flavor. Therefore, except for the original braised pork with vermicelli origin, other places are gradually withdrawing from the people's table.

The main reason is not that the stew tastes bad, or that no one wants to cook it, but that the quality of the fans is not guaranteed. At present, the production technology of vermicelli is changing with each passing day, and sweet potato powder, corn, potatoes and cassava have been unnecessary for a long time. As long as it is starch, sweet potato powder can be made. But this stew made of sweet potato powder doesn't taste like that.

Braised pork is delicious. My favorite dish is braised pork, which tastes no worse than Lipu taro braised pork, and the taste of braised pork is more unique than taro.

Braised pork with braised pork is:

Half a catty of meat, half a catty of braised pork. Pork belly is half cooked, drained in clear water, drenched with sweet wine, oiled and colored, and then soaked in warm water until the skin is wrinkled.

The soaked pork belly is cut into large pieces, and the braised pork is also cut into the same large pieces. A piece of meat and a piece of braised pork are piled in a steaming bowl, an octagonal, a small piece of cinnamon and a few pieces of fresh ginger and onion for soy sauce. Be careful not to give salt, and adjust the salinity with soy sauce.

Put the bowl into the steamer, turn on the steam and cover it, and steam for 40 minutes. If you like bad smell, steam for an hour. Some people like to steam for two hours and then suck the meat down. Turn off the fire, steam, remove the lid, take out the steamed bowl and buckle it upside down on the plate. Exquisite soup is thickened in a steaming bowl and poured on the meat, which is obviously beautiful.

A brother's "heart-eating journey"—

Stewed son's inheritance journey

"Xuchang braised pork, Fengqiu fried meat" is a famous food in the Central Plains. At first, braised pork was steamed into a paste, often called "skin residue", which was more vivid. It is similar to bean jelly cooked with thin paste, but its taste is very hard. Later, vermicelli was gradually added to soften the taste. Anhui cuisine is mixed with beef and mutton stuffing, which really adds a lot of color and becomes a delicious food. Introduced to Fengqiu, Yongcheng and other places, gourmets also steamed them with egg skins, which are long, thin and round, bright yellow, to change their black and flat appearance and add color to their eyes. Xinmi Juan Jian is a rising star, with roughly the same material and little difference in technology. People like to accept it, tolerate it and be good at improving it. Add cooked vermicelli segments, shredded old bean curd, cooked meat slices and sometimes shredded red pepper to the stuffing to enhance the color, which changes the stubbornness of pure sauce and makes the food crisp and tender, and it tastes domineering and cold. In fact, there are many imported foods all over the world, and it is an innovation to improve them with heart.

Braised pork is a northern dish. As far as I know, there seems to be a lot of braised pork in Hebei and Northeast China, and the cooking methods are also varied. Some parts of Henan also eat braised pork, and the northeast, especially Dalian, mostly uses sweet potato powder or potato starch as the main raw material. What three delicacies, spicy, pork belly and braised pork. ; In Hebei, pork with starch or beef with starch is stewed with rich flavor; Whether it is delicious or not depends on whether you like it or not. Anyway, I like to eat braised pork in Dandong The braised pork in Dalian tastes very salty. Braised pork in Hebei is also good, with lean meat in it. There are many ways to do it. Below is a photo of braised pork. Let's have a look. Those who like to learn to cook braised pork and those who have experience in cooking braised pork can communicate more and improve each other.

Donkey stew in Baoding hometown.

It is delicious. I made it myself. Crystal elbow, wait for me. It's called boredom.

Speaking of braised pork, how can Shenyang Color TV Tower Night Market eat fried braised pork?

In Shenyang Color TV Tower Night Market, basically all kinds of delicious food can be found and you can't stop eating all the way.

1. About stir-frying braised pork, the practice of stir-frying braised pork in Shenyang mainly comes from Dandong and Dalian. The network knows that stir-fried braised pork originated in Shandong, but it is carried forward in Dandong and Dalian. Stir-fried braised pork is fried with bean jelly cooked with sweet potato powder, usually a large piece. Put it in a large pot and cut it into small pieces with a knife or shovel. Stir-fry with slow fire until the braised pork is brown from the inside out, slightly transparent, slightly burnt and fragrant. Basically qualified fried braised pork can be roasted. It tastes soft and waxy, and it can't be stopped with sesame sauce, coriander and garlic. One of the essential seasonings for eating braised pork is garlic juice mixed with salt, and the other is sesame sauce, which is sesame sauce.

2. There have been many changes in the fried braised pork in Shenyang, which is no longer single, but has increased a lot of collocation, especially with mashed potatoes. At the most famous braised pork stall in the color TV tower night market, there is a long queue every time you go. You have to wait at least half an hour to get a fried braised pork, but when you get it, you will feel very happy that you have come.

There are many options for ordering fried braised pork. You can only choose to stir-fry braised pork, or add more or less mashed potatoes, various seasonings, mashed garlic, sesame sauce, Chili oil, vinegar and some peanuts. It's fragrant, sweet and delicious, and it can't stop eating.

If you do it at home, that's ok.

You can buy braised pork online, but there is no such thing. You can also add 800g of water and a teaspoon of salt to 200g of starch at home, stir well, sieve and pour it into a non-stick pan, press the soup button, and then stir continuously until it is thick and translucent. Until it gets cold. Cool thoroughly and cut into pieces.

During the waiting time, you can prepare the sauce. Pour warm water into sesame paste and stir well until it is liquid. Garlic is pressed into garlic paste with a garlic press, and appropriate amount of salt and water are added to make garlic water.

Then in the process of frying, heat the pot, pour in the oil, spread the braised pork evenly at the bottom of the pot, and fry until both sides are golden. Sprinkle with the prepared sauce and garlic water. If you like hot and sour, you can also add Laoganma, Chili oil, vinegar, chopped parsley and so on. And you can freely start mixing evenly.

Oh, my God, where is the stew in your photo? Isn't this vermicelli jiaozi?