Shanghai-Braised pork with dried bamboo shoots and roasted meat with dried bamboo shoots are a delicious home-cooked dish. This dish is delicious, with dried bamboo shoots, soft and rotten meat, red sauce, fresh taste and long aftertaste.
Dried bamboo shoots are a delicious food with nutritional value and medical function. Tender, fresh, crisp and refreshing, it contains trace elements such as protein, various amino acids, vitamins, calcium, phosphorus, iron and rich cellulose. Can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer.
Ingredients: pork belly, dried bamboo shoots, soy sauce, beer, spiced powder, rock sugar, garlic, star anise and boiled water.
Exercise:
1. After the dried bamboo shoots are cleaned, put them into the pot and add an appropriate amount of water (not more than 2 cm). Turn off the fire after the fire boils, let it cool, then soak it in cold water for 2 hours, changing water in the middle. Wash the pork belly, cut it into cubes of 1 cm, and blot the surface moisture with kitchen paper.
2. Put the oil in the wok, heat it to 70%, then add the pork belly and fry until the meat is slightly burnt on both sides.
3. Pour out the fried pork belly oil, add boiling water, add meat, soy sauce, beer, spiced powder, rock sugar, garlic and star anise. Bring the fire to a boil, skim off the foam, and then simmer for about 30 minutes.
4. Add the soaked dried bamboo shoots, add salt, stir well, continue to stew for 20 minutes, and then take out the pot.
Features: Braised pork is added with dried bamboo shoots produced in Jiangsu and Zhejiang, which fully absorbs the rich and heavy meat flavor of pork and reduces the greasy taste of pork, killing two birds with one stone, which is really "harmonious"!
Hunan-Shi Mao Braised Pork Shi Mao Braised Pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Shi Mao braised pork is made of half-thin and half-fat pork, cut into symmetrical slices, and then baked with good soy sauce and a little sugar. Golden color, sweet but not greasy. At that time, Mao Zedong liked to eat this dish. Maojia restaurants all over the country regard braised pork as their specialty, so it is called "Shi Mao braised pork".
Ingredients: 300g pork belly, 4 dried peppers, 2g cinnamon, 2g star anise, whole garlic seed 1, 800ml stock, lard, 2 tablespoons cooking wine, 2 tablespoons soy sauce, honey 1 tablespoon, sugar15g, salt and chicken essence.
Exercise:
1. Wash the pork belly, put it in a pot with cold water, bring it to a boil with high fire, skim the floating foam and cook for 2 minutes, then turn off the fire.
2. Scrape the skin of the pork belly and cut it into 2.5 cm square pieces.
3. Slice garlic and shred dried peppers.
4. Heat the pan, add a little oil, stir-fry garlic slices, dried peppers, cinnamon and star anise on low heat.
5. Pour in the meat and stir fry until it changes color.
6. Put a small amount of oil in another pot, add sugar and simmer on low heat.
7. Quickly pour the fried meat into the fried meat and color it evenly.
8. Add cooking wine, soy sauce and salt, pour the broth, boil over high fire and simmer for about 1 hour.
9. Add honey and chicken essence before turning off the fire.
Features: The biggest feature of Shi Mao braised pork is that it is not colored with soy sauce. The attractive color of meat is all fried with sugar, which adds a little sweetness to the rich meat taste. It is really "desirable"!
Zhejiang-Dongpo Meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). Dongpo meat originated from Huanggang, Hubei Province. 1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat. Su Dongpo once wrote the poem "Eat Pork": Slow fire, less water, only when the fire is enough can he be beautiful. Get up and play a bowl every day. It's full and I can't worry.
Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.
Exercise:
1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.
2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on the fire, bring to a boil, cover the lid, simmer with low fire, and skim off the oil. Put the meat skin face up in a special small pottery jar, cover it, put it in a steamer, and steam it for 30 minutes with high fire until the meat is crisp and thorough.
Features: Dongpo pork, as the "biggest" member of the braised pork family, is absolutely round and full of temptation from the visual point of view. Supplemented by the delicate slow fire cooking unique to Jiangsu and Zhejiang cuisine, "Dongpo Meat" is really fat but not greasy, and the meat is fragrant. In the words of Hangzhou people, it is really "the door is empty"!