The household name of braised pork, what is the difference between the southern practice and the northern practice?

"A piece of braised pork inlet, lips and teeth, lean meat is crisp and tough, dry and not firewood; meat skin is tender and sticky, bite in the seemingly nothing between; the tongue and then a sip, the middle of the layer of the layer of the layer of fat has long gone away from the oil all of a sudden dissolved in the mouth."

Such a short sentence I believe that many diners have begun to drool. As a traditional Chinese cuisine, braised pork has been widely spread for thousands of years, which practice is also varied, only because of the eating habits of different places are very different.

A good braised pork must have, thick oil and red sauce, fat but not greasy, melt in the mouth and other characteristics. In the north and south, the practice of braised pork is also slightly different, so the finished product is also in the texture, taste difference.

Today I will share with you two kinds of braised pork practices, we see more like that kind?

The first step is to wash the pork first cut into strips, and then cut into small cubes.

The second step, cold water in a pot, add ginger, cooking wine, boil on high heat, cook the bleeding end, and then rinse with water.

The third step, the pot pour into the right amount of oil, and then pour the meat into the medium heat stir fry the meat fat oil fried out, so that the meat will not be greasy.

The fourth step, fried pork into the casserole inside, add a bottle of wine, then add a large piece of broken ginger, add salt, soy sauce, cover the pot lid, medium-low heat stew 1 hour.

Step 5: When the time is up, add a few rock sugars and continue to simmer for 10 minutes.

Step 6, when the time is up, stir-fry the soup over high heat until it thickens and it's ready to serve.

This pancetta tastes very soft, with a moderately salty and sweet texture, which is more typical of southern flavors, and the pancetta cooked in yellow wine does not have a trace of fishy taste.

The way to deal with the pork and the south is the same, are cut into pieces of cold water blanching, and then into the frying pan inside, stirring out the fat oil. Then immediately after the need to fry a sugar color, so that the color of the pork made beautiful enough.

The first step is to pour a small amount of oil into the pan, and then put the rock sugar, low heat, the rock sugar fried until caramelized red, and then into the pork stir fry.

The second step, stir fry evenly, add ginger, star anise, cinnamon, sesame leaves, soy sauce, soy sauce, cooking wine, stir fry evenly. Then pour in a bottle of beer, add the green onion knots, bring to a boil over high heat, and cook over low heat for 30 minutes.

The third step, when the time is up, use chopsticks to pierce, can easily penetrate, indicating that the meat is cooked, and then high heat to reduce the juice can be.

Compared with the southern braised meat, the northern braised meat seasoning slightly more, so the meat flavor is more intense, I personally also prefer the northern braised meat.