Introduction of Sweet Braised Pork Dishes Sweet Braised Pork is a very common sweet braised pork dish in southern China, which is very popular with everyone and is also a common dish in southern banquets. This kind of braised pork mainly relies on sweetness to highlight the freshness and tenderness of the meat itself, and it is also a very unique and delicious dish. The practice of sweet braised pork is actually very simple, just like the practice of sweet braised pork, just change the main seasoning from salty to sweet. First prepare a piece of pork belly, and then cook the pork belly first. Ginger slices can be added to the water to ensure that the fishy smell in pork can be removed. Then the meat is fished out, and the surface of the skin is smeared with a sauce made of maltose, Zhejiang vinegar, salt and soy sauce. Then put the meat with the skin facing down, and fry the skin of the pork belly in a pot, preferably crispy; Then cut the pork belly into thick slices and put them neatly in a bowl; Then put the bowl into a steamer and steam the meat until it is tender and crisp.
Is the introduction of boiled chicken dishes unique to Shanghai? Eight bowls? China people, chicken dishes are a must, and boiled chicken is the most original chicken dishes. This dish is mainly enhanced by the umami flavor of chicken itself and special dipping sauce, which will make it more delicious. Boiling chicken is actually very simple. First of all, prepare the ingredients, including: 1 chicken, onion, salt, soy sauce, garlic, water, stir-fry and rice wine. Then you can cook boiled chicken. Step 1: Mix rice wine and salt to taste and put it in a bowl for later use. Next, fill the pot with cold water, put the whole chicken into the pot, turn on high fire until the water boils, turn to medium fire for 7-8 minutes, turn off the fire and cover it for 20 minutes; Then take out the chicken and spread the bowl of mixed seasoning evenly on the whole chicken; After the chicken is cooled, it can be cut into plates to eat; Of course, you can also prepare a bowl of dipping sauce, which can be garlic, onion and soy sauce. Of course, you can also use garlic sauce or five-flavor sauce as dipping sauce. ?
Sansikou is a classic Shanghai local cuisine and one of the representative dishes of Shanghai local cuisine. This dish is not only of high value, but also complicated to make, which tests the chef's skill, and the taste of this dish is mainly salty and fragrant. This is a very nutritious and delicious dish. The soup and meat are very strong. Actually, it's not very difficult to make shredded pork. First, prepare the ingredients, including dried mushrooms, sausages, chicken breast, day lily, thick venetian blinds and pea seedlings. Then color production can be carried out. First of all, the dried mushrooms need to be fully soaked, the stems are cut off for later use, and the pea seedlings are washed for later use. Step 2, cook the chicken breast, add water, yellow wine, ginger, onion and salt into the pot to cook, take out the chicken breast, let it cool, tear it into filaments by hand, and cook chicken soup for later use; Then, the sausage and coarse louver are cut into filaments for later use, and the day lily is soaked for later use; Next, take a small bowl, put the mushrooms at the bottom of the bowl, with the roots facing up, neatly fold the shredded chicken, sausage, venetian blinds and daylily, and discharge them against the inner wall of the bowl; The next step is to put the remaining shredded chicken into a bowl and fully compact it; Then pour a little chicken soup into the bowl, and steam the small bowl in a steamer for a quarter of an hour; When the time is up, you can pour a small bowl into the soup plate, sprinkle pea seedlings around it, and pour in hot chicken soup to serve.