Mei Cai Braised Pork

Huizhou cuisine and Cantonese cuisine in Dongjiang cuisine

Mei Cai is a traditional specialty of Huizhou. It is golden in color, fragrant and sweet. It is refreshing, neither cold nor dry nor wet nor hot. It is said to be a "righteous" dish and has long been famous. It is said that it is also known as the "Three Treasures of Huizhou" along with salt-baked chicken and stuffed tofu. It is said that there is a beautiful legend about "Mei Cai Braised Pork". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to go to Hangzhou West Lake to learn cooking. After the two chefs returned to Huizhou after completing their studies, Su Dongpo called them Imitating the "Dongpo Braised Pork" from West Lake in Hangzhou, the "Plumbed Braised Pork" is made with plum vegetables. It is indeed delicious, refreshing but not greasy. It is very popular among the Huizhou citizens and has become a delicious dish at Huizhou banquets. . Pork Belly

"Mei Cai Braised Pork" selects Hengli Tuqiao Mei Cai core and soaks it in water until it is refreshing and light. Cut the Mei Cai into several sections and set aside. Select pork belly and scrape the skin of the pork belly. , cook it thoroughly in a soup pot, take it out, put a layer of dark soy sauce on the skin while it is hot, skin down, fry it in a hot peanut oil pan, fry it until it is colored, take it out, put it in a basin of clean water to soak until soft, and then cut it into three pieces. to large meat slices with a thickness of four millimeters, clean the pot and pour peanut oil into it. Add the onion, ginger, garlic and star anise. After they are not fragrant, add the pork belly and stir-fry for a while. Then add the soup, white wine, salt, light soy sauce and sugar. Wait until the soup is cooked. After boiling, move to low heat and simmer until soft. Then take out the cooked pork belly, put the inside (skin on the bottom) flatly into a bowl, put a layer of plum vegetables on top, pour in the original soup, and steam it thoroughly. When serving, decant the original soup, turn the meat over and place it on a plate. Boil the original soup to taste, thicken it with water starch, and pour it over the meat. The characteristics of this dish are: the meat is rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.

Shao Bai

Shao Bai is a special dish in Sichuan and Chongqing. It is a Sichuan folk dish with strong local characteristics, which is the braised pork in the north. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai is usually made with bean sprouts from Yibin, Sichuan. The sweet Shao Bai is made with glutinous rice as a base, steamed with pork belly and bean paste, sweet but not greasy, and smooth. Soft and waxy. Shao Bai is an indispensable dish in the Sichuan peasant feast "Three Steamed and Nine Kou". The so-called "Three Steamed and Nine Kou" is the emphasis of folk banquets, including steamed pork with vermicelli, braised pork, steamed elbow, crispy roasted pork, roasted pork, and Dongpo Pork. , duck, chicken, pork, etc., mainly steamed and braised, which is affordable and delicious.

How to make Shao Bai

1. Ingredients: pork belly with skin, Yibin sprouts, red soy sauce (dark soy sauce), cooking wine, sugar, salt, oil, pepper ,onion. 2. Put an appropriate amount of water in the pot, add cooking wine, Sichuan peppercorns, and scallion knots and bring to a boil; put the whole piece of pork belly into the water and cook for about 15 minutes. When the meat is cooked, drain the water and rub it on the skin. Serve with red soy sauce (dark soy sauce). 3. Put a small amount of oil in a frying pan or a frying pan, put the meat skin side down into the pan and fry until the meat skin turns brown. Remove it; the meat skin should be fried until brown and slightly bubbly; then cut the meat into 6 pieces. cm long and 3 mm thick. 4. Mix the remaining red soy sauce (dark soy sauce), cooking wine, sugar and 1 tablespoon of oil into a sauce; then dip the cut meat slices in the sauce, and place them neatly in a large bowl with the skin side down. . 5. Spread the Yibin bean sprouts on top of the meat slices and compact them; put the spread meat slices into the steamer and steam for 40-60 minutes. When eating, place a large plate on the steaming bowl, turn it over, and move the bowl. Just go.