10 Guizhou Braised Pork, Twice-cooked Pork, and Steamed Pork Series Guizhou Braised Pork, a home-cooked dish that is popular around the world, has its own characteristics among the delicacies in Guizhou. There is the strange braised pork with everything added, which is salty and sweet.

Braised pork with millet, braised pork with Chinese cabbage, braised pork with dried bamboo shoots, braised pork with dried bracken, spicy braised pork with soybean oil sticks, braised pork with folded ears, braised pork with carrots, braised pork with dried cowpea, etc.

The main and auxiliary materials vary greatly and are not fixed.

For example, the main ingredients include pork belly and elbow meat, and the auxiliary ingredients are ever-changing.

Everyone knows how to cook it and everyone likes it. The innovative changes by smart chefs have created a lot of profits for many hotels and restaurants, and have won praise from diners.

Guizhou Braised Pork The "guailu flavor" in Guizhou folk flavor is derived from "guailu rice", which is a popular food in Guizhou.

When frying "Kuai Lu Rice", various local raw materials are added, such as sausages, bacon, green and red pepper shreds, potato shreds, sauerkraut, celery, lotus white, oil chili, sweet sauce and refined salt, soy sauce, vinegar, etc.

, thus forming a mellow and strong unique flavor.

"Quailu Braised Pork" is a local famous dish based on traditional braised pork. Guizhou folk chefs applied "Quailu flavor" to the cooking of braised pork.

It not only retains the bright red color of braised pork and is soft but not greasy, but also becomes more attractive due to the addition of many new raw materials and the "weird" flavor.

Ingredients: 400 grams of pork belly with skin, 100 grams of bean tendons, 100 grams of glutinous rice cake, 20 grams of glutinous rice, 15 grams of ginger slices, 6 grams of garlic slices, 6 grams of onion sections, 10 grams of fermented glutinous rice juice, 20 grams of refined salt, 6 grams of cooking wine, 10 grams of soy sauce, 8 grams of vinegar, 12 grams of MSG 3

grams of white sugar, 10 grams of fresh soup, 200 grams of refined oil, 30 grams of star anise, 3 grams of panther, 2 grams of cinnamon, 2 grams of cumin, 1 gram of Sichuan peppercorns, 3 grams of preparation method: 1. Scrape and clean the pork belly and cut into 2.5 cm square pieces; bean tendon

Soak in warm water and cut into diamond-shaped pieces.

2. Place the pot on medium heat, add refined oil to heat, add ginger slices, garlic slices, green onion segments and saute until fragrant, add pork belly and stir-fry.

Cook in cooking wine, stir-fry until the meat spits out oil, add glutinous rice cake pepper, minced pepper, star anise, pandan, cinnamon, fennel, Sichuan peppercorns, stir-fry until fragrant, then add glutinous rice juice, refined salt, soy sauce, white sugar and part of it

Vinegar, mix into the fresh soup, turn to low heat and cook until the pork belly is tender, add the bean tendons and stir in the flavor. When the soup thickens, add MSG, then add a little vinegar, remove from the pot and serve.

Dried Braised Pork with Bracken Guizhou has many mountains, beautiful water and warm climate.

Bracken is grown in all parts of the province. In addition to boiling the young stems and rinsing them with clean water for two days before eating them fresh, there are also dried brackens that are blanched, sun-dried, and cooked with warm water.

This vegetable bracken is dry and fragrant, the meat is reduced to residue after cooking, and it is rich in nutrients.

Ingredients: 500 grams of pork belly, 200 grams of dried bracken, 8 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of sugar, 10 grams of soy sauce, 8 grams of star anise, 3 grams of cooking wine, 15 grams of cooking method: 1. Wash the pork belly and cut into five dices; change the dried bracken.

Cut into 4cm sections; stir-fry the sugar until it becomes sugar-colored.

2. Set the pot over medium heat and stir-fry the pork belly until it becomes dry. Add cooking wine, add sugar, refined salt, soy sauce, bracken, add broth. Reduce heat and simmer until the soup is thick. When the meat is hot, adjust the flavor. Remove from the pot and serve on a plate.

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Braised Pork with Soybean Oil Sticks "A strange thing in Guizhou, cooking with chili peppers".

Guizhou has a warm and humid climate, and people have always liked to eat chili peppers to avoid humidity.

This braised pork also changes from salty and sweet to spicy.

Add soybean oil sticks from the nutrient-rich soy product family and bake them together to absorb a lot of fat and truly achieve a combination of meat and vegetables.

The finished dish has a spicy aroma and rich taste.

Ingredients: 400g pork belly, 100g soybean oil sticks, 30g glutinous rice cake pepper, 8g refined salt, 15g sugar, 6g soy sauce, 2g MSG. Production method: 1. Cut the pork belly into six quarters; soak the soybean oil sticks in boiling water and cut into diamond-shaped sections.

2. Put the pot on the fire, add oil and stir-fry until the water is dry. Add refined salt, cooking wine, soy sauce and stir-fry the meat until it is coloured. Add glutinous rice cake and chili and cook until the meat is delicious and caramel. Add broth and simmer over low heat until cooked.

Season the bean sticks and cook until the meat is hot.

Braised pork with bamboo shoots Ingredients: Pork belly 500g dried bamboo shoots 25g refined salt 8g rock sugar (or white sugar) 50g fresh soup 600g refined oil 20g scallions 8g white coriander leaves 1 piece Preparation method: 1. Use dried bamboo shoots

Soak in cold water for 24 hours to make it soft and translucent, cut into diamond-shaped sections, boil briefly in boiling water and let cool; fry rock sugar (or white sugar) until it turns into sugar color.

2. Cut the pork belly into 1×1 cm long cubes, stir-fry in a 50% hot oil pan over medium heat for about 5 minutes, drain off the remaining oil, add fresh soup, sugar color, and dried bamboo shoots, add refined salt, bring to a boil and reduce the size.

Cook over high heat for about 10 minutes. When the water is almost gone and the oil is produced, put the scallions into a bamboo tube-shaped pottery and garnish with coriander.

Production key: 1. Soak the dried bamboo shoots in cold water thoroughly. Sometimes the time needs to be adjusted according to the raw materials. The water can be changed 2 to 3 times during this period to remove the color and bitter taste of the dried bamboo shoots.