Braised pork is one of the dry pot dishes. Pork belly is the main ingredient, and it is best to use three layers of fat and thin meat. The cooking method of braised pork is dominated by 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. When it comes to 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 table of literati. In fact, Dongpo pork, which is profound and famous in the streets, is actually braised pork. Paying attention to the historical time of braised pork, it is really impossible to tell when and where it appeared. However, because of Mr. Dongpo's tireless diligence, braised pork has really stepped onto the stage of historical performance since then.

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

I think everyone knows that Dongpo pork, which is truly dedicated to the spread of braised pork, or Su Dongpo in the Song Dynasty, is "slow on fire, less in water, and beautiful when it is cooked enough", or that Su Dongpo has made painstaking scientific research and improved private recipes, and there are also "good but not thin, braised pork with bamboo shoots". Brother Su Dongpo did follow the iron law of nutrition collocation and not being tired to eat. Braised pork should belong to Huizhou cuisine. More than 2,000 years ago, Mencius, a sage, traveled around the world and recruited disciples to teach politics, metallurgy, economic development, literature, national defense, agriculture and animal husbandry, mainly including cooking and drinking. From Confucius' point of view, it is enough to prove that Confucius is proficient in cooking techniques, self-cultivation and self-cultivation can rule the world, and Huizhou cuisine is also the pursuit of perfection.

During the Chu-Han dispute, there was a dish of braised pork in Hongmen Banquet, which was hundreds of years ago from the era of Mencius. Therefore, it is unreasonable for braised pork to be included in Zhejiang cuisine. Sichuan is a dangerous beach, and it is difficult for God. The view that Sichuan road is more difficult, from smelters, ceramics, kitchen utensils to the birthplace of humanity, has spread from the Central Plains, and it is also unreasonable for it to belong to Sichuan cuisine. The simplest way is to braise pork over water. Then cut into four squares. The size should be symmetrical. Over-frying, in other words, over-frying. Be sure to fry the flesh. Sometimes be careful when frying, don't let the oil spill on yourself, and do some safety protection yourself. Boil the oil from the pan, and then add the sugar color. Then add small pieces of meat and stir-fry. Add friends pepper, anise leaves and cinnamon. Onion, ginger, then add oyster sauce, rice wine, salt, chicken essence, chicken essence powder and white sugar. Add water that has been braised with pork. Under normal circumstances, simmer for 40min. Then the fire collected the juice.