Braised pork is one of the dry dishes. Pork belly is the main material, and it is best to use three layers of fat and thin meat. The cooking method of braised pork is mainly stone pot, 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 dish. Speaking of braised pork (Dongpo pork), of course, we can't forget the person who led the work of eating braised pork to the peak-Su Shi. It is precisely because of their diligence that braised pork can move from the bottom to the top, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo meat is very deep and famous in the streets and lanes. In fact, it is braised pork. Paying attention to the historical time of braised pork, it is really unclear when and where it appeared. However, due to Mr. Dongpo's tireless diligence, braised pork has really embarked on the stage of historical performance since then.

Braised pork belongs to the intersection of north and south, and its footprint can be found in every region of the eight major cuisines. For example, braised pork in Shi Mao belongs to Hunan cuisine, Dongpo pork is found in special dishes such as Zhejiang cuisine and Sichuan cuisine, and braised pork is also found in dried plum dishes of Hakka culture ... but braised pork has formed its own unique flavor in different regions. In the history of Han people, braised pork is the most popular, although it is not as long as other dishes, because it is so popular that it is difficult for everyone to forget the memory of this taste bud. Most families have cooked braised pork, and cooking doesn't require much skill. Raw pork, soy sauce or sugar are all easily available raw materials. It only takes time and careful stew to cook a delicious meal.

I think we all know that Dongpo pork, which is really devoted to the spread of braised pork, is still Su Dongpo's "slow fire and little water, only beautiful when cooked to a certain extent" in the Song Dynasty, or Su Dongpo devoted himself to scientific research and improved the recipe of private houses, and there is also "good but not thin, bamboo shoots braised pork". Brother Su Dongpo did follow the iron law of nutrition collocation and never getting tired of eating. Braised pork should belong to Anhui cuisine. More than 2000 years ago, the sage Mencius traveled around the world, recruiting disciples and teaching politics, metallurgy, economic development, literature, national defense, agriculture and animal husbandry, mainly including cooking and drinking. From the perspective of Confucius, it is enough to prove that Confucius is proficient in cooking technology, self-cultivation can rule the world, and Huizhou cuisine is also pursuing perfection.

During the Chu-Han dispute, there was a braised pork at the Hongmen banquet, which was a dish of Mencius hundreds of years ago. Therefore, it is unreasonable to include braised pork in Zhejiang cuisine. Sichuan is a dangerous beach. The view that Sichuan Road is more difficult to walk, from smelters, ceramics, kitchen utensils to the birthplace of mankind, has been handed down from the Central Plains, and it is unreasonable to classify it as Sichuan cuisine. The easiest way is to boil pork in water. Then cut it into four squares. The size should be symmetrical. Overfried, in other words, over fried. Be sure to fry the meat well. Sometimes you should be careful when frying, don't let the oil spill on yourself, and do some safety protection yourself. Boil the oil in the pot, then add the sugar color. Then add small pieces of meat and stir fry. Add pepper, fennel leaves and cinnamon. Onion, ginger, then add oyster sauce, rice wine, salt, chicken essence, chicken essence powder and sugar. Add the water that has stewed pork. Under normal circumstances, simmer for 40 minutes. Then the fire collected the juice.