Everyone says that drinking can't be done on an empty stomach, which will hurt the liver and stomach. So many people like to prepare some appetizers when drinking, so that their stomachs will not feel uncomfortable because of the stimulation of alcohol. There is a special appetizer in the north, which is the favorite of the older generation. Now basically no one uses it to serve wine. Instead, it is peanuts, braised beef and other dishes, because it is too ugly and too rustic.

This appetizer that people like and dislike is braised pork in Henan. Traditional braised pork is made of vermicelli, pork, sweet potato starch, some seasonings and spices. Braised pork needs to be cooked into broth first, then added with vermicelli, cooked thoroughly with broth, mixed with appropriate amount of sweet potato starch, and steamed thoroughly in a pot. At this time, braised pork can't be eaten yet. You can cut it into pieces and eat it when it is cold.

The following gourmets will explain in detail how to make braised pork. First of all, choose a good piece of fresh pork or minced pork ribs. The soup stewed with pork ribs is clear, with minced meat and braised pork in it. You can choose at will.

Add fennel, cinnamon and other spices to the broth and cook together to remove the fishy smell, skim off the floating foam and cook for about half an hour. Cook the meat thoroughly before cooking it. Remove the seasoning and meat, leaving the soup.

Pour the soaked vermicelli into the pot, add salt, soy sauce and soy sauce to taste, cook the vermicelli and drain the soup. Sweet potato starch is mixed with water to make a thick paste, poured into vermicelli, stirred evenly, and steamed in a pot. The steamed stew is still soft and needs to be cooled, solidified and hardened. At this time, you can cut it into pieces to eat.

Braised pork can be eaten as an appetizer, because it is seasoned in advance and tastes refreshing. It contains sweet potato starch and vermicelli. You can also pad your stomach with braised pork when drinking, so that you won't feel uncomfortable when drinking. Braised pork is made of clear soup and tastes full of meat. If you use minced meat to make soup, you don't need to filter it, so you can mix minced meat in the stew, so you can still eat meat when you eat braised pork.

Braised pork can also be sliced and cooked, fried directly until golden or fried with vegetables and garlic seedlings, which is also delicious. Braised pork Q is elastic, and it is not easy to disperse when it is fried again. It is a favorite dish of farmers.

You can stew a few more at a time, put them in the refrigerator and cut some when you want to eat. Very convenient. Although there are many delicious dishes now, the older generation still can't let go of this traditional flavor, and they will cook them every three to five hours.

Gourmet Jun thinks it's delicious to cook braised pork and bring it directly to the cold salad. Mix salt, soy sauce, sugar, mature vinegar, chili pepper oil and garlic into a cold sauce, and mix into the sliced stew. Stewed meat will absorb the flavor of cold sauce, and it tastes particularly fragrant in summer, which is more delicious than cold rice noodles. Braised pork has the tenacity of fine vermicelli and is very delicious.

Gourmet Jun has also seen someone mix braised pork with sesame sauce. Braised pork with sesame sauce, garlic and coriander is especially fragrant, and it is also a good choice for people who don't like spicy food. Sesame sauce is very fragrant and rich in sauce, which will be firmly hung on the stew.

As far as Gourmet Jun knows, many northern provinces will cook braised pork, and the names of braised pork made in each place are slightly different. In your hometown, do you also cook braised pork?