Jar meat is a private dish using pork belly as the main ingredient. This dish is found in Shandong cuisine, Sichuan cuisine, and Hunan cuisine.

It is rich in raw materials, plump in shape, fat but not greasy, brown-red in color, rich in taste, fresh and delicious, rich in soup, ruddy in color, and meat is rotten but not greasy.

Basic introduction 1. Jinan traditional snacks.

It began in the Qing Dynasty, and it is said that the creator of this product was Jinan Fengjilou Hotel.

The chef of the restaurant uses pork ribs, seasonings and fragrant rice, puts them into a small black enamel jar, and simmers them over charcoal over low heat.

At the end of the Qing Dynasty, the most famous store selling jar meat in Jinan was Tongyuanlou, which opened during the Guangxu period of the Qing Dynasty. It was located on Houzaimen Street in the city and enjoyed a high reputation at that time.

Because the meat is stewed in a porcelain jar, it is called jar meat.

2. "Jar meat" was originally a famous traditional Sichuan dish, rich in local flavor.

It is said that this dish originated in the countryside of Sichuan.

Because farmers have many ways to work, there are more grains and more pigs, and more pigs and more meat.

During the planting and harvesting season, there are few people in the busy farming period. They want to eat meat as a "tooth sacrifice", but they are also afraid that cooking meat will interfere with farm work.

So when I was busy, I used an altar instead of a pot, hurriedly put a large piece of pork into the altar, added salt, water, some onion and ginger seasoning, sealed the mouth of the altar, and simmered it with a "zimu fire" (firewood and ash fire), and then I went home after work.

At this time, the mouth of the altar is opened, and the fragrance overflows.

This eating method has also spread to the market.

Method: Ingredients: 500 grams of pork belly with skin, 75 grams of fried pork balls, 200 grams of eggs, 50 grams of chicken, 25 grams of ham, 50 grams of cuttlefish, and 25 grams of winter bamboo shoots.

25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onions, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of fine dried bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of glutinous rice juice

, 25 grams of rock sugar juice.

Production process: 1. Put pork, chicken, and pork bones into a pot of boiling water and cook for a few minutes. Remove the pork and cut it into 7 cm square pieces. Cut the chicken into pieces.

Boil the eggs, remove the shells, coat them in bean flour, which is finer in diameter, fry them in a lard pan until they turn yellow and take them out.

Cut winter bamboo shoots into hob pieces.

Cut the ham into thick strips, soak the golden hook and cuttlefish essence in water and wash them.

2. Place pork bones in a small pottery jar, put pork, chicken, cuttlefish, golden hooks, ham, winter bamboo shoots, eggs, pork balls, etc. into the jar, add refined salt, soy sauce, soy sauce, rock sugar juice and gauze

Ginger (beat into pieces), green onions (tie into knots), pepper (beat into pieces), and mushrooms (to thicken) are packed in bags, and mixed with fresh soup, then seal the mouth of the jar with paper (moisten it), and place the jar on the grain

Simmer the bran shells over fire for about five or six hours, then remove the sealing paper, take out the gauze bags containing ginger, green onions and mushrooms, and put them into a plate.