According to research, Changzhou has a history of 100 years. Braised pork is a series of folk home cooking in southern Jiangsu, which is used to entertain relatives and friends in winter and spring. In the old society, ordinary Changzhou people's family economy was not rich, so carrion was used for a long time as a meat dish that could be steamed repeatedly and tasted better. In the past, Changzhou people in rural areas had the habit of killing pigs to make wine before the Spring Festival, which led to meat residue cooked with distiller's grains and meat. Because it was deeply loved by the general public, carrion was introduced to major hotels and restaurants in the early Republic of China. At that time, the rotten meat in Xinglong Garden Restaurant, Detaiheng Restaurant and Changzhou Hotel in Changzhou had the best quality and was all the rage. In 1980s, as the first batch of local specialties, it was selected into China Cookbook and Jiangsu Cookbook.

The production of braised pork consists of three parts, one is braised pork, the other is buckled bowl, and the third is put on the cage, in which "steaming" takes about three and a half hours. In this way, the oil can be evaporated and sucked into the distiller's grains to achieve the effects of low cholesterol, rich aroma and fat but not greasy. The specific production process is as follows: firstly, wash the used pork belly; Then put water in the pot, add pork belly, boil and simmer for about 20 minutes. Take out, cooling, and cut into small pieces with the thickness of 65438 0 cm for later use. Gravy is also poured out for later use. Secondly, put the right amount of water into the pot, add the right amount of yellow wine, ginger, onion, star anise, soy sauce and sugar, and cook the pork belly. Fire 10 minute, then slow fire for 30 minutes. When finished, pour it into a bowl. Third, put the fragrant granules into the gravy, add sugar and soy sauce, and simmer for 6-8 minutes. Arrange the cooked pork belly slices at the bottom of the bowl and put the cooked fragrant granules on it. When eating, take it out and soak it in water for 20 minutes, and pour it into a bowl, which is rotten meat with good color and fragrance.

The carrion is red in color and sauce, fat but not greasy, and melts in the mouth. After several times of steaming, it is more fragrant and tastes more glutinous. After cooling, the meat condenses into a ball, which is easy to carry and is a good gift for the people.

Braised pork is a "braised" dish with meat and fragrant grain as the main raw materials. The finished dish is composed of 10 pieces of meat and fragrant granules, and its color is round and red. The raw materials of braised pork are easy to get and use. In production, it belongs to first burning and then steaming, first fierce and then fierce, so it is peaceful in nature. The operation of uglifying meat is fine but not complicated, and most people often do it at home. Bad meat goes bad, and oil is absorbed to remove fishy smell and enhance fragrance. The finished product tastes fat but not greasy, smells smelly but not fragrant, and has the characteristics of crisp, rotten, thick juice and strong taste. After steaming several times, the flavor is more intense and the taste is more glutinous. It is a special dish for entertaining guests and banquets at home, so it is favored and loved by the general public.

(Main materials and auxiliary materials)

Pork belly 1 Rectangular pork soup ... 200g

... weighing about 500 grams of soy sauce ... 105 grams.

Fragrant grain ...125g Shaoxing wine ... l00g

Refined sugar ... 75g ginger slices ... 15g

Onion knot ... 15g

(Cooking method)

1. Scrape the pork belly clean, put it in a cold water pot, cook it until it is half cooked, take it out and wash it. Put it face down in a casserole with a bamboo bottom, add 100g soy sauce, white sugar, Shaoxing wine, onion, ginger slices and pork soup, compact it with a disc, and cover the casserole. Boil for 5 minutes on medium heat, and then simmer for about 30 minutes. Take out the meat and let it cool thoroughly.

2. Pour 5g of soy sauce into the bowl, cut the meat into pieces about 9cm long and 0.9cm thick, and put it into the bowl with the skin facing down. Mix the fragrant granules with 1 00g braised pork juice, spread it on the meat surface, seal the bowl with cellophane, steam it in a cage for about1hour, and turn the meat upside down and buckle it in a plate.

(Process key)

Pork is boiled in water first, cut off the blood and then fished out. Add seasoning and stew for 30 minutes to taste. Add soy sauce and fragrant grain and steam until crisp and rotten, which takes about 2 hours. Boil, stew and steam. The finished product has good color, fragrance, taste and quality.

(Flavor characteristics)

Braised pork is a seasonal food in Changzhou in winter and early spring. It originated from folk home cooking in southern Jiangsu and attracted people to eat in restaurants more than 70 years ago. From 65438 to 0925, Changzhou famous chef Qiang Liangsheng changed the color of coated sauce to direct seasoning, which made the dishes more colorful, fragrant and delicious. At present, the quality of Detaiheng Restaurant in Changzhou is the best. The dishes are red in color, crisp and delicious, fat but not greasy, and melt in the mouth. After steaming several times, the flavor is more intense and the taste is more glutinous. In addition, it can be condensed into a ball after cooling, which is convenient to carry. Locals often make gifts for relatives and friends.