How to make braised pork in different places

How to make braised pork in different places. Good eating habits depend on long-term persistence. The deliciousness of the soup makes people want to leave some. It’s hard, but wanderers who are wandering around are always concerned about the taste of their hometown. Even a novice in cooking can succeed in one go. Here are some experiences on how to make braised pork in different places. How to make braised pork in different places 1

Recipes of braised pork from all over the country

Shanghai - braised pork with dried bamboo shoots

Braised pork with dried bamboo shoots is a delicious home-cooked dish , this dish has dry and fragrant bamboo shoots, soft and rotten meat, red sauce, fresh and fragrant taste, and a long aftertaste. It is a delicious dish to accompany wine.

Dried bamboo shoots are a delicious food with rich nutritional value and medicinal functions. They are tender, fresh, crisp and refreshing. They contain protein, a variety of amino acids, vitamins, as well as trace elements such as calcium, phosphorus, iron and so on. Rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer.

Ingredients: Pork belly, dried bamboo shoots, dark soy sauce, beer, five-spice powder, rock sugar, garlic, star anise, boiling water.

Method:

1. After cleaning the dried bamboo shoots, put them into a pot and add an appropriate amount of water (it is advisable to cover them by 2 cm), bring to a boil over high heat, then turn off the heat and leave to cool. , then change to cold water and soak for 2 hours, changing the water once in the middle. Wash the pork belly, cut into 1cm cubes, and drain the surface moisture with kitchen paper.

2. Put oil in the wok, when it is 70% hot, add the pork belly and fry until both sides of the meat are slightly charred and take it out.

3. Pour out the oil for frying the pork belly, add boiling water to the pot, add the meat, dark soy sauce, beer, five-spice powder, rock sugar, garlic and star anise. Bring to a boil over high heat, skim off the foam, then turn to low heat and simmer for about 30 minutes.

4. Add the soaked dried bamboo shoots, add salt, stir evenly and continue to simmer for 20 minutes before serving.

Features: The braised pork is added with ingredients produced in Jiangsu and Zhejiang regions. The dried bamboo shoots fully absorb the rich and thick meaty aroma of the pork, and at the same time reduce the greasy taste of the pork. Kill two birds with one stone, it really has a "accent"!

Hunan - Mao's braised pork

Mao's braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Mao's Braised Pork is made from half-lean and half-fat pork, cut into well-proportioned shapes, and then cooked with high-quality soy sauce and a small amount of sugar. The color is golden and the taste is sugary but not greasy. At that time, Mao Zedong liked to eat this dish. Mao's restaurants in major cities across the country used braised pork as their signature dish, so it was euphemistically called "Mao's Braised Pork".

Ingredients: 300g pork belly, 4 dried chili peppers, 2g cinnamon, 2g star anise, 1 whole garlic seed, 800ml stock, lard, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon honey, 15g sugar, salt, chicken essence.

Method:

1. Wash the pork belly, put it in a pot with cold water, bring to a boil over high heat, skim off the foam and cook for 2 minutes, then turn off the heat.

2. Scrape the skin of the pork belly clean and cut into 2.5cm square pieces.

3. Slice garlic and cut dry chili into sections.

4. Heat the pot, add a small amount of oil, and stir-fry the garlic slices, dried chili peppers, cinnamon and star anise over low heat.

5. Pour in the meat and stir-fry until it changes color and then serve.

6. Put a small amount of oil in another pot, add sugar, and simmer over low heat.

7. Quickly add the fried meat pieces and stir-fry until evenly colored.

8. Add cooking wine, light soy sauce, salt, pour in broth, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour.

9. Add honey and chicken essence before turning off the heat.

Features: The biggest feature of Mao’s Braised Pork is that it does not require soy sauce for coloring. The attractive color of the meat is completely fried with sugar, which adds a bit of freshness and sweetness to the rich meat aroma. It is indeed " Want it!”

Zhejiang-Dongpo Meat

According to legend, it was created by the Northern Song Dynasty poet Su Dongpo (from Meishan, Sichuan). The earliest birthplace of Dongpo Pork is Huanggang, Hubei Province. In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat.

Su Dongpo once wrote "Poetry on Eating Pork" and said: Slow down the fire and use less water. When the fire is sufficient, he will be beautiful. Get up and have a bowl every day, and you'll be so full that you don't care.

Ingredients: 1500 grams of pork belly, 100 grams of green onions, 100 grams of sugar, 250 grams of Shaoxing wine, 50 grams of ginger (beaten), and 150 grams of soy sauce.

Method:

1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.

2. Take a large casserole, put a bamboo grate on the bottom, first put onions, add ginger cubes, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach blossom paper to seal the edges of the casserole, put it on a high fire, cover and seal after boiling, simmer over low heat until crispy, take the casserole away from the fire and skim off the oil. Put the meat skin side up into a special small clay pot, cover it and place it in a steamer. Steam over high heat for 30 minutes until the meat is crispy and translucent.

Features: As the "largest" member of the braised pork family, Dongpo pork looks absolutely round, plump and attractive visually. Supplemented by the exquisite slow-fire cooking unique to Jiangsu and Zhejiang cuisines, "Dongpo Pork" is truly fat but not greasy, and the meat is full of aroma. In Hangzhou’s words, it’s really “at your doorstep”! How to make braised pork in different places 2

How to make braised pork in different places across the country

Chaoshan - Hakka braised pork with plum and vegetable

Plum vegetable is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry, nor wet nor hot. It is said to be a "righteous" dish and has long been famous. It is said that it, along with salt-baked chicken and stuffed tofu, are known as the "Three Treasures of Huizhou". It is said that there is a beautiful legend about "Mei Cai Braised Pork". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to go to Hangzhou West Lake to learn cooking. After the two chefs returned to Huizhou after completing their studies, Su Dongpo called them Imitating the "Dongpo Braised Pork" from West Lake in Hangzhou, the "Plumbed Braised Pork" is made with plum vegetables. It is indeed delicious, refreshing but not greasy. It is very popular among Huizhou citizens and has become a delicious dish at Huizhou banquets. .

Ingredients: Pork ribs (pork belly), mustard starch (broad beans), black bean paste, ginger, garlic, white sugar, fermented bean curd (red), salt, dark soy sauce, chili pepper (red, sharp, dry) , glutinous rice wine, vegetable oil.

Method:

1. Scrape and clean the pork belly, boil it in water until it is only cooked, and take it out.

2. Use dark soy sauce to coat the cooked pork skin evenly.

3. Sauté the peppers until fragrant, let them cool, and soak them in rice wine to make Sichuan pepper wine.

4. Heat a wok over medium heat, add oil and heat until it boils slightly. Add the meat and fry until it becomes silent, take it out and drain the oil.

5. Drain and cool the meat and cut it into long pieces. Each piece is about 8 cm long and 0.5 cm wide. Place it in a bowl with the skin down, forming a pinwheel shape.

6. Crush the tempeh, garlic, and red fermented bean curd into puree, put it into a bowl, add ginger slices, refined salt, dark soy sauce, Sichuan pepper wine, and sugar to make a sauce.

7. Pour the prepared sauce into the meat, then put the whole bowl into the steamer, steam it over high heat and then over slow heat for about 40 minutes and take it out.

8. Wash the prunes and cut them into 3 cm long and 1 cm wide pieces.

9. Mix the cut plum vegetables with sugar and oil, put it on the meat, continue to steam for 5 minutes, take it out, and decant the original juice.

10. Put the meat on a plate, boil the original juice, add moist starch to make a thin gravy, pour it on, and it's ready.

Jiangsu - Su style braised pork

Ingredients: high-quality pork belly, wine, vinegar, soy sauce, sugar, salt.

Method:

1. Wash the pork belly with skin and cut into mahjong pieces; rinse and wash the dried hawthorn slices.

2. Pour cold water into a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces.

4. Boil over high heat for 30 minutes, using a spoon to skim off the foam on the surface.

5. Turn to low heat and boil for one and a half hours.

Characteristics: Suzhou-style braised pork, of course, originates from Suzhou; Suzhou people cook with "people's" condiments, and the coloring is not great, but the four words "thick oily red sauce" are a must Used to describe Soviet-style braised pork. Fat but not greasy, crisp but not crumbly, sweet but not sticky, thick but not salty, these are the characteristics of Su-style braised pork.

Nutritional value of braised pork

1. It is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and promotes iron absorption. Cysteine ??can improve iron deficiency anemia. Mainly contains 4891.75 kcal of energy, 76.86 grams of protein, 482.5 grams of fat, 51.24 grams of carbohydrates, 1.32 micrograms of folic acid, 0.58 grams of dietary fiber, and 854.7 mg of cholesterol.

Rich in these energy and proteins, it can effectively help teenagers and some adults replenish necessary energy, which is helpful for body growth and health.

2. Braised pork is rich in vitamins, such as vitamin B60.02 mg, vitamin A88.3 micrograms, carotene 14.9 micrograms, thiamine 0.76 mg, riboflavin 0.49 mg, niacin 20.19 mg, vitamin C 0.5 mg, vitamin E 2.46 mg. Vitamins are essential substances for human health, especially for girls. Absorbing an appropriate amount of vitamins is helpful for beauty and beauty, so girls who love beauty can choose to consume them in appropriate amounts.

3. Braised pork contains a large amount of trace elements, such as calcium 159.45 mg, phosphorus 947.75 mg, and potassium 1990.55 mg. Sodium 6362.96 mg, iodine 2.4 micrograms, magnesium 300.5 mg, iron 16.95 mg, zinc 13.73 mg, selenium 29.72 micrograms, copper 0.52 mg, manganese 1.71 mg. Trace elements play a very important role in the human body. They can nourish the kidneys and blood, nourish yin and moisturize dryness. They can damage body fluids due to fever, reduce thirst and become thin, suffer from kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonify deficiency, nourish yin, etc. Moisturizes dryness, nourishes liver yin, moisturizes skin, facilitates bowel movements and quenches thirst, especially trace elements can be fully exerted during the cooking process.

How to eat braised pork healthily

1. Is it okay to eat too much braised pork?

Eating too much braised pork is bad for your health. The fat content of braised pork is very high, and most of it is saturated fat. Excessive intake of saturated fat is detrimental to cardiovascular health. Moreover, during the stewing process of braised pork, fat will be oxidized, and fat oxidation will produce a lot of polymers. Many of these polymers may be carcinogenic, and eating too much is not good for health.

2. How much braised pork is good?

According to the dietary pagoda for Chinese residents, it is recommended that the total amount of livestock and poultry should be 50-75 grams per day. The proportion of saturated fatty acids should not exceed 10% for adults and not more than 10% for children. 8%, and it should be even lower for patients with three highs. Therefore, if you like to eat braised pork, it is best not to exceed 70 grams per day, which is a piece of braised pork the size of an egg.

3. How to eat braised pork more healthily

If you want to eat braised pork healthily, you must have a balanced diet. For example, after eating braised pork, you must reduce other saturated fats and other substances in the meal. Eat high-calorie foods and eat more fresh vegetables and fruits to stay healthy.