Braised pork [1] is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.

Speaking of braised pork (Dongpo pork), we naturally can't forget Su Dongpo, who pushed the cause of eating braised pork to a peak.

It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all. It's really hard to tell when and where braised pork was produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage.

"Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't know how to cook. Slow fire, less water, beautiful when the fire is enough. Come and play a bowl early every day, it's all your own control. " From Su Dongpo's poem "Eat Pork", it is not difficult to see that Mr. Su not only "comes early every day and cooks a bowl of delicious food", but also knows the cooking method of braised pork "slow fire, little water, and the heat will be beautiful when it is enough"