First of all, there is a problem with the method of heating braised pork in the question. Heating it in a microwave oven can only cook the surface, while the inside is still cold, and the head is not cooked.

The correct way to eat Suzhou braised pork toppings Yes: when eating noodles, bury one piece at the bottom of the noodles; when eating, bury one piece at the bottom of the hot rice. Eat noodles or rice first, and then eat meat after a while. The braised meat will be soft and glutinous, and the meat will be fragrant

In the early morning, a long-established noodle shop appeared in front of Suzhou City. As the white smoke rises slowly, the day of old Suzhou people starts with the noodles called "Wide Soup and Green Green Crossing the Bridge" that diners clamor for.

The so-called wide soup refers to adding more noodle soup, and conversely, adding less soup is called tight soup; heavy green refers to adding double portions of garlic; and crossing the bridge means adding toppings and noodles separately. Pay attention to Suzhou gourmets all eat like this. They eat the toppings with dried rice wine, sip the toppings with a sip of wine, and finally eat the smooth noodles to fill their stomachs.

And this bowl of noodles with toppings has already gone beyond a breakfast, perfectly recording the profound scene of "Suzhou life".

Suzhou Braised Pork Noodles is the most basic type of noodles with various toppings in Suzhou. The so-called toppings refer to the ingredients added to the noodles. In addition to braised meat, there are also shredded eels, fried fish, duck legs, and three delicacies. As the seasons change, there are three shrimps in early summer, two crabs in late autumn, and one hoof in winter. said.

Some of these toppings are prepared directly and served together with the noodles, while some are made fresh and served separately in small bowls with the noodles. In short, there are many types, and it’s up to you to be rich and frugal!

Let’s talk about how to make authentic Suzhou braised pork toppings. The major noodle restaurants in Suzhou are not much different. They all use rib meat with three essences and three fats.

It is said that a perfect piece of braised pork will lose all its fat before you finish eating all the noodles, leaving only a thin strip of skin.

Ingredients: pork ribs (preferably with some bones to prevent shrinkage after heating)

Ingredients: cooking wine, salt, sugar, MSG , light soy sauce, green onion, ginger, star anise, fragrant slices, cinnamon.

The first step: first pass the pork belly through a stream of water to wash away the blood and dirt. Then chop the onions and ginger into fine pieces and spread them on the bottom of the pot. You can also put some broken chopsticks on the bottom of the pot to prevent the pork belly from sticking to the bottom.

Step 2: Add the pork belly and all ingredients, add water to cover the pork belly to the height of a thumb, bring to a boil over high heat, then simmer over low heat for 3 hours.

Step 3: Before eating, put the braised meat in the refrigerator for 6 hours, so that the meat will not fall apart easily when sliced.

Braised pork is very simple to make. . . . In fact, the most indispensable ingredients of Su-style noodles are fried fish and braised meat, because these two must be combined in the noodle soup, otherwise the essence of Su-style noodles will be lost. The first thing is to choose the meat. Rib meat must be used for braised meat. The thicker the three layers of pork belly, the better. Onion, ginger, salt, and rice wine after boiling. To put it simply, it means knowing how to cook it. The difference in braised pork is the amount of dark soy sauce. I remember that the earliest big meat noodles in Guanqian Street Guanzhenxing basically did not use soy sauce. The earliest Zhu Hongxing opposite Yiyuan had less soy sauce and was amber in color. It is Shilushantang. The braised meat near the water table at the street entrance is reddish and has a lot of soy sauce. What I am talking about are all time-honored brands, excluding those selling brands that are not authentic now. The key to stewing meat is adding salt. To put it simply, taste it after boiling it. The soup must be very salty. If it is salty and bitter, salt is enough. . . . The meat must be whole, and a bamboo mat is placed on the bottom of the pot to prevent sticking. The back of the meat must be pressed with a plate, so it is also called ka braised pork in Suzhou dialect. Boil the water over low heat depending on the season, more than two and a half hours in winter, more than two hours in summer, and the most important thing is to be stuffy. Wait for it to cool down naturally, which will take about three hours, and then use the residual temperature to remove the rib bones. , put on the plate. Cool thoroughly and set aside. You can add chicken broth and bone broth to the stewed broth to make noodle soup. It is very fragrant. Remember not to add spices. If you don’t explain, please ask privately. Last but not least, sugar is indispensable in Suzhou cuisine. You should put a little bit of it into the braised meat, remember, but not too much. If you add more, the taste will change. If you use the sauce method instead of the sauce method, it will be similar. The difference will be explained later.

Braised pork noodles is one of the most famous traditional pasta snacks in the Jiangnan area. The meat is crispy, fresh and juicy, and the noodles are smooth and very delicious. The topping for the braised pork is to soak the pork belly in the blood, marinate and cook, remove the ribs, add spices and seasonings to the pot, and simmer for a few seconds. When the meal is young, the meat is crispy and mellow.

Braised pork noodles are as crispy as tofu and are fresh and juicy. Braised pork noodles are one of the most famous traditional pasta snacks in Jiangnan. Toppings are a general term for the side dishes of boiled noodles in Jiangnan. , rich in variety, Suzhou’s delicacies are also well-known at home and abroad. There are hundreds of toppings for Suzhou noodle soup, and the braised meat toppings are also very popular. The meat is crispy and juicy, and you won’t forget to eat it. Let’s share about Suzhou braised noodles. How to make delicious braised pork toppings for meat noodles. 1. Steps for making braised pork toppings

1. Prepare ingredients: pork belly, salt, star anise, pepper, bay leaf, cinnamon, ginger, green onion, light soy sauce, dark soy sauce, rice wine

2. When making braised pork, it is best to choose pork belly, which has the best taste. Cut the pork belly into small cubes, scrape and clean the skin, soak it in water for an hour, soak in the bleeding water, and change the water in the middle.

3. Soak in the bleeding water, wash well, drain the water, add a little salt to the wok, then add pepper, star anise, bay leaves, stir-fry over low heat, stir-fry constantly, stir-fry Fry until the salt turns slightly yellow and the aroma of spices comes out.

4. Let the fried salt and spices cool down. After the pork belly is dry, apply the fried salt and spices evenly on the pork belly. Spread evenly and put it into a clean container. Put something on it and press it for a whole night. The braised meat will not taste good.

5. Blanch the pork belly in a pot under cold water, add ginger slices and scallions, bring to a boil over high heat, skim off any foam, blanch the pork belly, take it out and drain, and put the pork belly into a clean dish In the pot.

6. Add star anise, cinnamon, pepper, bay leaves, ginger slices, rice wine, and then add an appropriate amount of water. The water should cover the pork belly, then add soy sauce and light soy sauce, bring to a boil over high heat, then turn to low heat. Simmer for two hours.

7. When the time is up, take out the meat and carefully remove the ribs, leaving only the cartilage. Then put the meat into the pot and simmer it over low heat for two hours. Take it out. Let it cool and put it in the refrigerator for two hours before slicing it. The meat will be crispy and mellow. 2. Tips for braised pork toppings

1. When making braised pork toppings, the choice of meat is very important. It is best to choose fat or lean pork belly, which will have the best taste. Cut the pork belly into small cubes and use Wash it with water and soak it in the bleeding water. The braised meat will taste better.

2. When making braised pork belly, marinate it evenly with marinade. The braised pork will not taste good. When frying the marinade, you can add spices according to your own taste.

3. The heat of braised pork must be controlled well. When braised meat, bring to a boil over high heat, and be sure to cook slowly over low heat. The braised pork will be crispy and mellow, and the braised pork will be cooked well. It needs to be chilled in the refrigerator before cutting, otherwise it will break easily.

Summary: The braised pork topping is a very popular topping in Suzhou noodle restaurants, and the recipe is quite simple. The meat is crispy, full of fresh juice, and melts in the mouth. It is so delicious, as long as Master the above skills, and the braised pork toppings will melt in your mouth, and the meat will be crispy and mellow. If you like it, you can try it.

The best braised pork in Suzhou is: good pork belly. Buy the meat in square shape, boil it in water, and then boil it. Take it out to dry for a while, put it in the pot, add cooking wine, sugar, salt, onion, ginger, soy sauce, and cook until it's done! After cooling, cut into slices and eat. It's a great feeling, I hope you can learn it

None of these photos are pleasing to the eye, they are all cold meat, looking unappetizing. The toppings for authentic braised pork must be stewed in the pot and hot. The meat is pork belly, served in a small bowl. The gravy is red, similar to braised pork. The lean meat part is waxy but not greasy, and the fat part is waxy but not greasy. Place the meat bowl in the steamer and take it as you order. The wonderful thing about braised pork noodles is the fragrant gravy. Pour the whole bowl of braised pork and gravy over the noodles. Mix the gravy with the noodles and merge into the noodle soup. The whole bowl of noodles will be full of energy at once. Nowadays, you don’t see people who make braised pork noodles with such care. They all have white meat like the one in the picture.