Braised pork is a common dish in China, made of pork, and canned braised pork is also a common canned food. The "buckle" of meat buckle refers to the process of putting the meat upside down in a bowl until it is cooked.

working methods

Braised pork is mainly divided into taro braised pork and plum braised pork. Its main ingredients are taro or plum, and pork belly with skin; Seasonings include: spiced powder, shochu, milk, peanut oil, sugar, soy sauce, etc. Peel taro, slice it, the size of four fingers, one centimeter thick, and fry it until golden brown. Pork belly is steamed in a pot, then fried in an oil pan with the pigskin facing down (if you want to make the pigskin brittle, you'd better pick it up with a needle and fry it again. ), until the pigskin is fried to golden brown, then sliced, about the size of taro. Then mix the ingredients with salt, mix them with fried taro and pork, and leave them for an hour or two to let the fragrance penetrate. Finally, put taro and pork alternately in the dish and take it to the pot to cook for an hour or two.

The marinade in canned pork is gelatinous. Wow, it's delicious.