How to cook Harbin’s grilled pork?

In addition to red sausages, Harbin’s delicacies include pot-wrapped pork and grilled pork.

Harbin's braised pork is indeed a business card of Harbin's cuisine. It can be said to be the "hard dish" that we Harbin locals often crave, just like Beijing's braised pork and Shanghai's braised pork.

As for the cooking method, it can be said that each has its own merits. As far as grilled meat restaurants are concerned, each restaurant has its own taste. However, the big names are concentrated in the "Daowai District" of the food paradise, such as the "Zhang Fei Grilled Pork" of Nanda Liudao Street Internet celebrity (actually

There is nothing wrong with Zhang Fei), Lijia Braised Pork from Peking University Liu Daojia (stir-fried dishes are also delicious), Yaojia Braised Pork, etc.

It’s not troublesome if we make it at home, but it just lacks the secret seasoning recipe.

Generally speaking, meat has to go through the process of frying, boiling, and stewing. Take a strip of pork belly (top and bottom pork belly according to your preference) and fry or pan-fry it, then stir-fry or boil sugar to color the meat. Color the meat with soy sauce, aniseed, Sichuan peppercorns, cinnamon,

Saute onions, ginger and other seasonings until fragrant, add warm water and bring to a boil over high heat. After simmering for ten minutes, turn down the heat and cover and simmer. If you like it crispy, you can simmer for two hours. If you like the texture, you can simmer for one hour.

Then reduce the soup over high heat.

Why is it delicious?

Because the oil in the meat is forced out when it is fried and simmered, the aroma of the meat comes out naturally, and this is basically a low-temperature and slow-cooking process. Fatty meat is not greasy, and lean meat is not greasy. It is suitable for all ages, but it is not a favorite.

Can I use a pan for frying? You can also use a frying pan.

Braised pork is actually a delicacy that was introduced from other places and has become popular in the local area.

The method: 1. One pound of pork belly, green onion, ginger, aniseed pepper (two pieces), dark soy sauce, sugar, salt, chicken essence.

2. Cut the pork belly into quarters (1.5cm long strips) and blanch them in boiling water.

3. Put water in the pot to cover the meat, add the above seasonings, bring to a boil over high heat (20 minutes) and simmer over low heat for 1 hour.

4. Reduce the juice over high heat and skim off the floating oil.