In the land of the motherland, especially in the southern region, braised pork is very popular as a new year's dish. From the root, most people think that it is the creation of Hakkas, not just Guangxi. It is called braised pork because there will be a movement to buckle the meat from the bowl to the plate before serving.

Even though various forms of braised pork have been developed, braised pork in plum dishes is still dominant. There are also various legends about its origin. Some people say that when Su Shi went to Huizhou, he asked the chef to improve Dongpo pork with local plum vegetables, so he had braised pork with plum vegetables.

If we only say braised pork with plum vegetables, probably many people will be angry because there are many delicious braised pork.

For example, braised pork went to Guangxi and met with local Lipu taro. It also inspired a famous Guangxi dish called Taro Braised Meat.

Taro Braised Meat comes from Lipu, the origin of Lipu taro. Taro itself is light in taste, and it blends with oil just right. Usually, a piece of taro and a piece of pork belly are stacked. Steamed Taro Braised Meat makes it soft and waxy because it absorbs oil, while pork is covered with a layer of taro fragrance, which makes it soft and sweet to eat together. It adds flavor.

Braised pork starts from Guangxi, and a somersault turns to Sichuan again. This time, it's renamed as boiled pork. It's still served with pickles, but more special sprouts from Yibin, Sichuan are used to make it, which tastes salty and sweet. In detail, it's called salted boiled pork.

The hot pot burns the pork skin in the pot,

Wipe the oil dry and rub the white vinegar foam salt into the hole, let it stand for 15 minutes, and then brush a layer of soy sauce.

When the oil in the pot is 6% oil temperature, fry the pork belly skin downwards until golden, take it out and soak it in water for a clock, cut it to a width of .6cm, spread a layer of onion in the bowl, and put the cut pork skin downwards in a neat dish.

Seasoning salt, chicken essence, monosodium glutamate, braised pork powder, thirteen spices, fermented bean curd.