1, braised pork
Braised pork is a famous popular dish, and each major cuisine has its own characteristics. It uses pork belly as the main ingredient, and it can also be replaced by pig hind legs. It is best to use three layers of fat and thin meat to make it. The pot is mainly casserole, and the made meat is fat and thin, fat but not greasy, sweet and soft, rich in nutrition and instant in the mouth.
2. Sichuan style pork
Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine. Its raw materials are mainly pork rump (second-cut meat), green pepper, garlic sprout, etc., with unique taste, bright red color and fat but not greasy. Sichuan style pork is delicious and delicious, which is the dish that most people will choose in the next meal. In Sichuan cuisine, the best cooked pork is garlic sprout, ginger and green pepper, while in Zigong's home cooking, there are green pepper, ginger and scallion, onion, Jiangdou Gan, lotus white and even a pot helmet.
3. Braised meat with plum vegetables
Braised pork with plum vegetables is usually cooked in a soup pot, with soy sauce, fried and colored, and then cut into pieces. After that, add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low fire, put the pork belly into a bowl, spread the plum vegetables on the upper floor, and pour in the original soup to steam thoroughly. When you take the food, buckle the meat in the plate. After cooking, the meat tastes rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.
4. Dongpo Meat
The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong pieces, bright red and agate-colored, soft but not rotten, fat but not greasy.
5, the meat
Braised pork is a traditional Shandong dish in Jinan. As early as the Qing Dynasty, it was circulated in Shandong that pork belly was tied with straw rope and stewed with soy sauce. Its taste melted instantly and it was fragrant but not greasy. Generally, it is stewed with other side dishes, such as Spanish mackerel, Sixi meatballs, fried tofu slices, dried orchids, green peppers, kelp knots, gluten, bean tendons, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs, day lilies, small vegetables, beans, sausages, ribs, elbows and chicken legs.