The best pork belly with skin must be fat and thin. This skill was learned by Ziyu’s mother from her neighbors after she came to Shanghai. In the Han nationality menu, braised pork does not have a long history, but it is the most popular. Pork and soy sauce are common and easily available. Cooking does not require advanced skills, just time and patience. This makes braised pork a classic Chinese home cooking.

To be more sophisticated, the meat skin is first seared over a high fire. The skin shrinks rapidly under the high temperature and can be stewed for a long time while still maintaining a strong taste. Red is the label of appearance. To obtain this attractive color, you can stir-fry sugar, add dark soy sauce, or use red yeast rice or fermented bean curd. Each family has its own method.

The broth cannot be wasted. No matter what ingredients are added, once the soup is full, it will become the most tacit supporting role of the braised pork.

Extended information:

Classic commentary of the first season:

1. This is the taste of salt. The smell of mountains, wind, and sunshine is also the smell of time and human feelings. These flavors have been mixed with emotions and beliefs such as homeland, fellow villagers, nostalgia, diligence, perseverance, etc. for a long time. They are on the tip of the tongue and in the heart, making it almost impossible to distinguish which one is the taste and which one. It's feelings.

2. The five flavors make the taste of Chinese food ever-changing, and also provide a special way of expression for Chinese people to express their taste and aftertaste of their different life situations.

In the kitchen, the best way for the five flavors to exist is not to make any one of them stand out, but the harmony and balance of the five flavors. This is not only the perfect state that Chinese chefs and traditional Chinese medicine practitioners of all ages have been constantly seeking. It is also the ideal state that China pursues in its conduct as a human being and even in its governance.

3. All the salivation caused by food documentaries can find the best outlet here, and all homesickness, nostalgia, and homesickness can be placed in the warmest and most appropriate place here. There are no complicated techniques, dazzling ingredients, or exquisite utensils here, only the texture and deliciousness of the food itself, which is consistent with the documentary.