1. Mother-in-law Red Plate Rabbit/Jiazhou Sweet-skinned Duck Recommended dishes: chicken feet and wings. Yes, it is such a small shop that sells dog meat by hanging sheep's head. Chicken feet are delicious, not only delicious, but also a little spicy. You can only get enough if you buy 31 yuan each time, but you won't get it if you come late in the afternoon. Address: Guangming Road Vegetable Market, downstairs of Rongshangfang, Shuinian River. 2. Recommended dishes of No.3 Middle School Hospital

Although the geographical location is quite far, the wine is not afraid of the depth of the alley, so you should eat it no matter how far away it is. Every day, you will know that it is fresh, fragrant and delicate.

Address: Shengli Road, Shengli Town, Shuangliu 3. Kuang Laoer Braised Pork Shop

Recommended dishes: trotters and ribs. This trotters is one of the best in Chengdu. Hooves are very tasty and harrow, but they still taste like the glue of pig hooves. Braised pork ribs were the most overbearing taste when I was a child.

Address: No.19, Chadianzi North Street, jinniu district. 4. Wide soup soup wonton soup

Recommended dishes: xiaodu and sparerib are a restaurant selling wonton soup, but the sliced chicken in Paradise and braised vegetables are surprisingly delicious. Before serving, the braised vegetables are all cut and soaked in marinated oil, which is very tasty, and the word "fragrant" is stuck on dried sea pepper noodles < Even the liver, meat and tendons are full of tenacity, the lean meat is elastic, and the fat intestines are also very tasty. The local tyrants who build Repulse Bay across the street often drive to

Address: the south extension line of Tianfu Avenue goes straight to Zhengxing Town. 6. The recommended dishes of Zhangwei Pot-stewed Restaurant: the pig's tail, ears and tails are fragrant and crisp, and the ears are alive, and it is a refreshing drink with friends in the Woods by the river.

Address: Group 8 of * * * Geng, Yongquan Town (near the bridge head of Jiang 'an River, Tulong Road, Datuqiao) 7. Fat mother braised dishes

Recommended dishes: the most famous braised dishes in the street of Rabbit Head and Rabbit Waist Jiuyanqiao Bar, with a small berth, live between bars, and the unit price is 5-15 yuan, which is sold at 4 am.

Address: Outside seven Bar, Jiuyanqiao 8. Deng Lao Goose

Recommended dishes: braised goose and stewed goose in pig paradise are the main dishes, and there are not many places to eat geese. Although this is an old goose, the meat is delicate and delicious, and the special pig paradise is also crunchy.

Address: Baima Village, Tuanjie Town, Pixian County (next to the city detention center) 9. Zhongji local duck

Recommended dishes: duck and fat sausage are only sold for one and a half hours a day, and the sweet-skinned duck tastes very good, with sweet skin and fresh meat. Salted duck tastes the same as Nanjing salted duck.

Address: No.913, Guohuai Road (near the blue valley of the old campus of Chuanshi) 11. Braised pork

Recommended dishes: Braised potatoes, braised pork intestines and braised brain flowers were once sold by glass carts, but now they are paved and clean, and the signboard of braised brain flowers is not fishy at all, and the entrance is slag. It's very good with ribs, and all the people in the queue buy a few pounds, regardless of the feelings of the people behind them!

Address: No.189, Lianhua West Road, Jinjiang District 11. Braised pork shop on Qingxi Road

Recommended dishes: Braised brain flowers and braised pork. The blackened wall of the so-called old shop represents the experience of the old shop for 31 years. The people who come to buy are all big bags, and the pig's tail and brain flowers are delicious.

Address: No.7, No.4 Qingxi Road, jinniu district 12. Jiang Pangge Pot-stewed dishes

Recommended dishes: pork ribs and pig's feet are mainly poorly marinated, and the pig's trotters are very convenient to chew, which is a little instant.

Address: 1/F, Rongshangfang Phase 1 Food Market, Guangming Road, chenghua district 13. Zhangji Fresh Pot Shop

Recommended dishes: pigskin and pigears are delicious, crisp and fragrant, and the signature pigskin oil will instantly swallow your mouth when you see it. Address: at the entrance of the vegetable market in Xinhong Road Community, the back door of Chenghua Xinhua Park 14. Zhang Spicy Recommended dishes: braised wings, hibiscus chicken slices Zhang Spicy is an old shop. When you see the window full of chicken feet and duck wings, you will know how good the business is. The most popular wing pound is a feature. Buy some side dishes, potatoes and lotus roots to match it.

Address: No.12 Sansheng Street, Jinjiang District (near Shamao Street) 15. Wen Jiang Tian You Xiang Wan Chun Lao Lu

Recommended dishes: Braised pork intestines and stewed pig tail fat intestines are delicious, hot and waxy, and everyone can eat a plate. After leaving, they have to be packed to make soy milk Baba.

Address: No.1188, Chunjiang Road, wanchun town, Wenjiang District (near Sichuan University of Electric Power) 16. Wang Ma's hot pot

Recommended dishes: braised pork chops and fat sausage fish. His family's way of eating stewed vegetables is very novel, and there is a small pot with a hot dip in a dry dish to eat. And the fat sausage dishes in northern Sichuan are authentic, eating stewed peanuts, braised pork chops and a dry pot with a fragrant mouth. It's really enjoyable.

Address: Huadu, the left bank, No.6, Section 1, Huafu Avenue, Shuangliu County

There is such a small shop at Niushikou, which has stood for more than 31 years by marinated vegetables, but it still keeps its original heart and the old flavor. Every day, an endless stream of people come here. The boss opens the shop at 2 pm every day, and people will line up in advance before 7 o'clock, and all of them will be sold out.

The bittern in their home was studied repeatedly by themselves. After more than 31 years of precipitation and step-by-step improvement, the original formula was kept healthier and more delicious. Before I got to the door, I could smell the fragrance of meat floating in the distance, and I felt that my mouth was dripping.

There are many kinds of braised dishes, both meat and vegetarian, and the three hot items in his family, especially the fat sausage and brain flower, are the most attractive, and they will be empty in a short time. Later, in order to let more people eat delicious food, the boss could only buy a limited amount of each dish, so as to avoid some unscrupulous traders taking advantage of it, but even so, there were still many people who bought it, and they would be gone if they went late.

I am a person who doesn't like fat sausage very much, because I always feel that the fat sausage outside will smell like a fishy smell if it is not cleaned, but the fat sausage in his house really makes me a person who doesn't like eating very much think it is really delicious! ! ! The fat sausage with bittern is delicious, but the fishy smell of the fat sausage itself is completely missing. Basically, it is the head part of the sausage. The proprietress also cut the oil clean, and smiled and told me that even if a section is picked out casually, there will be no fat bubble oil in it. It tastes quite chewy but has a soft waxy feeling, and the meat is very thick. It will not be said that the brine will become salty or tasteless for too long, and everything is just right.

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Braised pork should be a dish that everyone can't make mistakes in eating. If you don't like fat intestines or can't eat brains, then you must not miss braised pork. The fleshy ingredients are very fresh, fat but not greasy, and have the taste of eating at home as a child.

However, I think braised pork ribs are too fragrant for those who don't like meat but like eating pork ribs. The ribs are crunchy, and the brine is deeply marinated in the bones. It is very big. The closer it is to the bones, the more fragrant it feels, and then dipped in some sea pepper noodles. That taste is simply not placed, Bashi!

As an out-and-out Sichuanese, I'm sure I don't like spicy food. The trouble with small potatoes is simply my orientation attack. After the potatoes are cooked first and marinated in brine, they are mixed with their own secret red pepper oil, sesame noodles and chopped green onion, and stirred together. The outer layer is crispy, and the inside is really soft and waxy, which can completely catch up with the three characteristics.

The boss is also a man of temperament. If some Heng Heng comes to jump the queue, they just ignore them and serve food to the customers waiting in line. In addition, his chicken, rice sprouts and braised pig's tail are also the next meal artifacts. The proprietress also specially told me that there are braised pork dumplings, but the quantity is limited, and most people don't know, so regular customers will take the initiative to ask. Don't hurry up and buy it with me, take it home and heat it up. It's steaming, while baking the heating, eating the pot-stewed, and life should not be too beautiful.

personally, I think the braised pork ribs in Sansheng Street are suitable!

Thank you for your question. I hope I can help you. The braised pork in Pengzhou City, Chengdu is delicious.

Pork-like braised dishes account for a large proportion in the braised dishes. Today, I'll share it with you. Various marinating methods of pork:

Five spices:

This method can marinate pig's head, pig's trotters, ribs, pork elbows, pork belly, pig's tail, hind legs, etc.

Calculated by 21 kg (single kg) of soup cooked in one pot:

Spices: 21 g of star anise, 15 g of cinnamon and Tsaoko. 11 grams of licorice, 21 grams of fragrant fruit, 11 grams of angelica, 11 grams of fragrant leaves, 11 grams of galangal, 21 grams of dried mushrooms and 21 grams of pepper.

Ingredients: 311 grams of salt, 121 grams of chicken essence, 21 grams of rock sugar, 31 grams of cooking wine, 111 grams of pepper and 111 grams of sugar color.

1. Blanch the pork skin for later use.

2: put the blanched pork bones, hens, chicken feet or pig's trotters into 25 kg of water (like 21 kg after boiling the soup stock), add 111 g of ginger, 111 g of onion, 151 g of cooking wine, 111 g of pepper and pepper, and boil over low fire.

3: soak the spices in hot water for half an hour, then wash them with clean water for two or three times to wash off the peculiar smell and impurities of the spices, and then put the spices into the soup stock and cook for about 1 hour. After the spices are boiled out, add salt, chicken essence, crystal sugar and sugar to make the brine taste and color better.

4: Add the boiled pork head, pig's trotters, ribs and pork ribs.

sauce-making

This method can be used to make sauced pig's feet, sauced elbows, sauced ribs, etc.

Spices: 31g of star anise, 11g of tsaoko, 31g of cinnamon, 31g of fennel, 11g of angelica sinensis, 21g of dried tangerine peel, 21g of fragrant leaves and 11g of pepper. Because it is sauce brine, it mainly highlights the sauce flavor, so the spices here.

ingredients: 21 kg of soup stock, 4 kg of soybean sauce, 611 g of soy sauce, 111 g of ginger, 31 g of cooking wine, 121 g of chicken essence, and 111 g of salt

brine production:

1: soup stock is the same as above.

2: soak the spices in hot water for half an hour, and then rinse them with cold water.

3: pour soybean sauce and soy sauce into the old soup, add the spice bag and ginger, bring to a boil with high fire, add salt, crystal sugar and chicken essence to taste, and simmer for 1 hour with low fire to get the flavor of spices, and the marinated soup with sauce is ready.

4: put the raw materials into the pot in cold water, add ginger, onion and cooking wine, bring to a boil with strong fire, skim the floating foam, cook for 2 minutes, remove and rinse with cold water.

5: bring the sauce brine to the boil, add the raw materials that need to be marinated, bring it to the boil with strong fire, and simmer the brine with low fire until it is soft and rotten (usually it takes about 3 hours), and the brine soup will be sticky.

6: When eating, it tastes better to pour a little sauce and marinade.

Pig water (fat intestine, pig liver, pig lung, pig belly, etc.)

1: Brine preparation: scoop out a part of spiced brine, and mix it according to the ratio of brine to clear water of 1:3: 2: large intestine for standby, pig lung for cleaning, and pig liver first. It should be noted here that pork liver is best marinated separately.

production of bacon:

raw materials: braised spiced pork, sawdust, sugar and pepper

1. Take out the braised pork while it is hot, cut it into small pieces with a square of 11 cm, and drain the marinade.

2. Sprinkle cedar shavings or sawdust on the bottom of the thick wok, then sprinkle a little sugar, throw a few Chinese prickly ash, rack the grates, put the cut meat on the grates, cover the lid, heat with fire, smoke for 7-8 minutes, turn off the fire and smoke for 1 minutes, then open the lid and take out the raw materials.

cold pig's head meat, pig's ears, etc.

Ingredients: red pepper, replicated soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil, and pepper noodles

Practice: after washing, cut the pig's head in half, and cut off the ears to wash it. Fire the pot with the soup stock, add the pig's head, and cook for two hours without any seasoning. Skim the oil slick, take out the pig's head and soak it in cold water to make it white.

in cold salad, slice pork head and pig ears, then add red pepper, copy soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil and pepper noodles, and mix well. The salty and spicy taste depends on personal preference.

Chili oil production:

51 kg vegetable oil, 4 kg Erjingtiao Chili noodles, 2 kg Chaotian Chili noodles, 2 kg Indian Chili noodles, 1 kg peeled sesame seeds, 51 g spiced powder, 1,111 g ginger, 1,111 g onion (with roots), 251 g coriander (with roots) and 251 garlic slices.

2: the vegetable oil is cooked (about 281 degrees), and the standard is to scoop up the oil with a spoon until the color of the vegetable oil becomes transparent and white (scoop out 5 kg and let it cool for later use);

3: when the oil temperature drops a little, add ginger and fry it dry, then add onion, coriander and garlic slices and fry it dry, and then fish it out

4: re-fire and burn the oil temperature to. Add 251 grams of Chili noodles at a time. First of all,