Barbecued pork in Harbin is indeed a business card of Harbin's diet, which can be said to be a "hard dish" that we Harbin locals often satisfy, just like braised pork in Beijing and braised pork in Shanghai. As for the practice, it can be said that each has its own merits. Just from the butcher shop, it tastes like a family, but the big coffee is concentrated in the "Daowai District" of the food paradise, such as "Zhang Fei grilled meat" in online celebrity, Liudao Street, Nanda (in fact, nothing happened to Zhang Fei), and Li Jia grilled meat (the cooking is also delicious) and Yao Jia grilled meat when he got home from Peking University.

it's no trouble if we want to do it at home, but we just lack the secret seasoning formula. Generally speaking, the meat should be fried, boiled and braised. Take a strip of pork belly (up and down as you like), fry or boil it in sugar, color the meat and stir-fry it with soy sauce, aniseed, pepper, cinnamon, onion and ginger, put it in warm water and boil it over high fire. After stewing for 1 minutes, turn to a small fire cover and stew it. If you like crispy meat, you can stew it for two hours. If you like the taste, you can

why is it delicious? Because the oil in the meat is forced out when frying and stewing, the meat flavor comes out naturally, and this is basically a low-temperature slow cooking process. Fat meat is not greasy, lean meat is not firewood, and it is suitable for all ages. Can you use a pan if you don't like frying? A moment is fine.

1. Select pork belly with skin, wash it with warm water, and cut it into strips with a thickness of 1.5~2 cm and a length of about 6 cm.

2. blanch the meat in a pot with cold water, add onion, ginger and cooking wine to remove the fishy smell, then take it out and wash the blood with warm water.

thirdly, the blanched meat is smeared with honey and soy sauce, the pot is heated, a little rapeseed oil is poured in and fried until it is purplish red, and then the meat is taken out. The frying process is very important. Only when the fat in the meat is removed, it will be delicious.

fourth, pour out all the oil in the pot and wash it. Add water to the pot, and the water should not exceed the meat. Put in soy sauce, soy sauce, onion, ginger, pepper, star anise and cinnamon. After the fire is boiled, simmer slowly. After stewing for half an hour, season, add salt, monosodium glutamate and oyster sauce, and taste it. The color should be a little darker and salty. Then continue to stew for 1~1.5 hours, and the delicious meat can be taken out of the pot. Look at the soup, there is really no oil, it is fat but not greasy, and it melts in the mouth.

Wugang grilled meat. May I ask if your family sells grilled meat or jar meat? What kind of meat do you want to serve me? What happened on January 9, 219 was a mess.

A: Yes, Harbin grilled meat is a must. As far as I know, Zhang Fei grilled meat outside the road. In the past, Zhang Fei grilled meat next to Hengdeli glasses in Jingyu Street outside the road! Due to the renovation of Jingyi Street, he moved to a place not far from Jingyu Street, on the rich street, and there was an old man who was afraid of meat. There was also a famous man named Wu Gang who grilled meat on the rich street, very early in Nanjiudao Street, because each family had its own characteristics in this matter. Each family has its own recipe, which is a secret recipe. However, personally, when I cook grilled meat at home, I will choose the best pork belly. I will fry it, and then I will cook it with seasoning. However, my cooking is not delicious, because I only cook it myself and can't compare with others'.

In addition to sausage, Harbin cuisine has to mention grilled meat.

Grilled meat is actually a delicious food imported from other places and carried forward in the local area. How to do it:

1. Pig has five flowers and a catty, onion, ginger and aniseed pepper (two grains), soy sauce, sugar, salt and chicken essence.

2. Cut the pork belly into four parts (1.5cm strips) and blanch it with boiling water.

3. Just put water in the pot to submerge the meat, add the above seasonings, boil over high fire (2 minutes) and simmer for 1 hour.

4. Collect the juice over high fire and skim off the oil slick.

This crispy and delicious grilled meat is ready! Don't forget to serve it with a bowl of rice produced by Wuchang in Northeast China! ! !