Sentence 1: China’s food culture has a long history, among which there is a popular delicacy that is deeply loved by the masses - braised pork.

The appearance of the braised pork reflects the characteristics of "thick oily red sauce".

It is golden in color, fat but not greasy, has a slightly sweet taste, and is soft and melts in the mouth.

If potatoes are added to the braised pork, the potatoes will absorb part of the soup, giving it a rich taste and is best served with rice.

Sentence 2: One day half a year ago, when I was eating in a restaurant, my friend excitedly recommended this dish to me. I couldn't bear to order it.

By the time it's served, the fiery red tender meat and alluring aroma have whetted your appetite. Take a bite and you'll find the soft meat, full of elasticity, chewy, and the sweetness balanced by the sweetness makes you want to stop.

As a result, more than half of the braised pork that day ended up in my stomach. After eating, I smacked my lips and still wanted to finish... The third sentence is long time no see, braised pork!

It's not that I don't miss you, but the cruel doctor cut off our deep friendship!

I think back then, we divided our labors and cooperated and complemented each other: I peeled off your skin, and I ate your flesh; you gave up your body without regrets, replenished my body, and grew my flesh.

Both parties are happy, everyone is happy!

Miss you, braised pork!

Sentence 4: Su Dongpo, the great writer of the Northern Song Dynasty, also admired you very much. He stewed your skin and boiled your meat until it was both crispy and tender. After eating it, your mouth will be fragrant.

He cooperated with you in a friendly manner and invented the "Dongpo Meat" that has been passed down for centuries; our ancestors are even more unique. Hundreds of years ago, when the Yuan soldiers invaded the south, my ancestors fled from Nanyang in the Central Plains. During their wandering southward, they actually carried the order with them.

The mouth-watering "Dongpo Pork"!

Sentence 5: Looking at the table full of dishes, only this Braised Pork and Wide Noodles with Braised Pork and Noodles was the only one left. Finally, a friend from the south praised happily, this Braised Pork and Stewed Noodles with Noodles is really a famous Northeastern dish!

Look at the bright red color, the tender and fragrant meat, the fat but not greasy, the bright pink color, and the strong texture. The green vegetables are bright green, and the aroma is really long-lasting.

Another friend even said that seeing this braised pork noodles with noodles reminds me of the bold, honest, enthusiastic and unrestrained character of northern men who eat big chunks of meat and drink from big bowls.

Sentence 6: My favorite thing to eat is braised pork with bones, because braised pork with bones tastes particularly delicious, and its nutritional value is much higher, especially iron.

The braised pork cooked by my mother has a unique and irresistible aroma. Every time I smell the unique aroma of braised pork, I can't help but run over and eat a few bites of braised pork.

Sentence 7: Is there any difference between Mao’s braised pork and ordinary braised pork?

Want to know what the braised pork that Grandpa Mao ate tasted like?

The authentic "Mao's Braised Pork" is bright red in color, fat but not greasy, and can truly melt in your mouth.

This is all due to Chairman Mao's taste. The elderly Chairman Mao liked the crispy texture, so Master Shi Yinxiang specially improved the traditional Hunan roast pork into this.

Therefore, if you want to make the authentic and delicious "Mao's Braised Pork", cooking time is the key. Comrades who are afraid of wasting fire and time can avoid making this dish.

"Sentence 8: braised pork, braised pork! For decades, we have been inseparable. I love you so much that I want to eat you every time I see you, because I must faithfully implement the constructive strategic partnership between us.

Relationship. Now that I am away from you, I miss you even more. I imagine your beautiful image: the sauce is flesh-colored, shiny, crispy and fragrant, nourishing my stomach and replenishing my body. There are many ways to cook braised pork.

, although they all use pork belly, soy sauce, sugar, etc. as the main ingredients, the cooking methods are different and the taste is also different. Mao's Braised Pork is famous for its bright red color, slightly spicy color and rich taste. It was made because of Chairman Mao's love.

This dish has also become the top dish of Hunan cuisine. When it is brought to the table, the attractive color of the braised pork is filled with sizzling heat, mixed with the rich and tangy aroma, which goes straight to the internal organs. When you take a bite, it is fat but not greasy, and fragrant.

It's delicious, mouth-watering, and heart-warming at the same time. The 10th sentence of braised pork is not only a famous dish in Northeast China, but also exquisitely crafted, nutritious and healthy. The pork is made from high-quality pork belly, which has four to five layers of fat and lean meat.

The skin is thin and the meat is tender, delicious and delicious. My method is: first cut the pork belly into two centimeter square pieces, blanch it in boiling water, put a little oil in the bottom of the pot, add an appropriate amount of sugar, and stir-fry.

When the color of sugar comes out, stir-fry the meat. When the meat itself is stir-fried and the oil turns golden brown, add cooking wine, oil, fresh soy sauce, dark soy sauce, rice vinegar, star anise, green onion, ginger and other seasonings and accessories.

Appropriate amount, stir-fry until fragrant, then add an appropriate amount of cold water and bring to a boil over high heat, then simmer slowly. Before the braised pork is cooked, add the soaked noodles and an appropriate amount of green vegetables to adjust the color. Sentence 11 Mao's braised pork belongs to Hunan cuisine.

, 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 pieces, and then cooked with a large amount of high-quality soy sauce and a small amount of sugar. It is golden in color and sweet in taste.

It's not greasy. 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 nicknamed "Mao's Braised Pork". Look at the 12th sentence of Mao's Braised Pork.

It seems simple, but it is very delicate to make. It uses five layers of three-flowered pork belly that is half fat and half lean, then cuts it into even pieces, and then bakes it with high-quality soy sauce and a small amount of sugar. The production method is also very complicated.

, first boiled, then fried and then simmered before being cooked. Since it is Hunan cuisine, a little chili is added during the cooking process, so it tastes sweet but salty, salty and spicy, sweet but not greasy.