If you don't put braised pork, you can put braised pork without plum vegetables, and you can put taro to make braised pork. You can also add Radix Puerariae and use Radix Puerariae to make braised pork. You can also add sweet potatoes, pumpkins and coriander such as pickles or sherry red. These are all very good.
Besides dried plums, you can also put snow vegetables, which is also a good choice. You can also put dried wild vegetables, which taste good, or buckle meat with dried beans.
If there are no plum vegetables, we will use pickled sour cabbage or pickled sherry red pickles, put them in the pot for more than ten minutes, take them out, wash off the salt, or cut them into shreds or slices. If we don't have these two dishes, we can use laver, or cut fresh cabbage leaves into shreds and put them in a bowl.
In addition to "taro braised pork", there are many practices! For example, the traditional "braised pork with dried beans", the newly developed "braised pork with sauerkraut" and "braised pork with potatoes" have similar production techniques, but the seasonings vary from place to place and from person to person! There is a saying in our chef industry that "one teacher and one skill, one hundred teachers and one hundred methods"! It is said that every master's technique is different, no one wins or loses, delicious food is king, and word of mouth is the only indicator.
What are the methods of detaining meat? Thus, in many places in China, the status of meat deduction in banquets and small home-cooked banquets is extraordinary, so the practices in various places have similar tastes and productions, which are probably based on the above-mentioned fine pork belly, and are made through several main processes such as boiling, frying, coloring, pickling and cooking.
Among them, Sichuan-style braised pork with bean sprouts, pepper, ginger, star anise, clove and other auxiliary materials, as well as the most famous braised pork with Hakka plum vegetables in Guangdong, are characterized by red sauce, delicious juice, soft and rotten meat, and the smell of plum vegetables at the bottom, which absorbs excess oil and can achieve a fat but not greasy taste. There is also a method for making braised taro meat in Guangxi, which uses soy sauce, sugar, fermented bean curd, three-flowered rice wine, pepper and green garlic (in fact, there are two kinds of braised pork in Guangxi, and the other one is to add pepper, lemon, sour plum, buckwheat or rice vinegar to achieve a sweet and sour compound taste). The aroma and oil absorption of taro between braised pork make braised pork fat but not greasy and soft and waxy. Wait, there are many other ways. In fact, the practice of detaining meat is very similar everywhere, but the differences in taste are different.
Braised pork with sweet potato is as follows:
(1) Fried sweet potato strips and basically processed large meat slices with a thickness of 0.3 ㎝× 8 ㎝ and a width of 4 cm (the fine pork belly is scalded and scraped in a hot pan, boiled for 5 minutes, taken out and dried, evenly coated with honey or soy sauce, and fried in a hot oil pan at about 200℃ until the skin is brownish red);
(2) each piece 10 piece of meat skin is packaged downwards in turn and put into a steaming bowl;
(3) Filled with fried sweet potato strips, and poured with cooked sauce (onion ginger, star anise, pepper, fragrant leaves, cinnamon, small fragrant);
(4) steaming: pouring the juice, sealing the plastic wrap, putting into a cage, boiling with strong fire, and steaming for 40 minutes;
⑤ Remove the plastic wrap, control the soup, buckle the dish, quickly turn over the dish, open the steaming bowl, put the control soup in the pot and cook until it is thin and thick, and pour a proper amount of Ming oil on the buckled steamed meat, which is delicious.
What kind of meat is the meat button made of? Generally use the best pork belly.
It is very important to choose pork belly as the main ingredient to make braised pork. Pork belly should not be too thin or too fat. Too fat or too thin will affect the taste. Instead, choose a well-defined pork belly, which will not be too firewood or too greasy to eat.
In fact, braised pork is very popular not only in Guangdong and Guangxi-there are also braised pork with plum vegetables in Jiangsu and Zhejiang provinces. In the northeast, besides fish (it is estimated that there will be this kind of "year after year" all over the country), you should count the sauced trotters or stewed trotters, which means that in the new year, everyone can catch them and make more money economically.