Of the four dishes, the first is braised pork. Choose a piece of five flowers, with a thicker skin. After plucking the hair, scrape and wash it, cut it into squares, cook it until it is 80% ripe, and then take it out of the pot. Drain the water and paint with soy sauce. Then spread a layer of honey and hot oil on the skin, and fry the skin face down until it is sauce red. It's called braised pork in the north and salted boiled white in Sichuan. The practices in different places are slightly different, but the principles and directions are the same. Degrease the meat by cooking, and finally achieve the effect of being fat but not greasy. Generally speaking, the method is as follows: first, the meat is cooked, and the second step is to color the skin.
First of all, it is cooked with 67-70 years of fine pork belly and cooled. Stir-fry pork belly in an oil pan, color it, take it out of the pan, change the knife and cut it into extremely thin slices (with skin), put it in a big bowl, and mix the cut winter vegetables or pickles with brown sugar, soy sauce and seasoning. Eight small bowls refer to: fried fish slices, stewed shrimp, family photos, osmanthus fish bones, stewed slippery fish, shredded Sichuan pork and so on. The eight bowls are: stir-fried shrimps, stewed shredded chicken, stewed egg soup and crab roe, sea cucumber balls and silver ingot meat.
Burn white. Boiled white is divided into sweet and salty. Well-made white glutinous rice is not greasy and fragrant. With sprouts, dried plums, pickles and other pickles, the taste is particularly rich and appetizing. There are two key points in cooking boiled rice. Eight bowls are rich and delicious, all very hard dishes. The eight bowls are mainly cooked by roasting, stewing, dipping, roasting, stewing, frying, steaming and frying. Eating habits vary from place to place, and so do the eight bowls.