Braised pork is one of the griddle dish recipes.

Using pork belly as the main ingredient, it is best to use three layers of fat and thin meat.

The cooking method of braised pork is dominated by stone pot. It is fat and thin, sweet and soft, and melts in your mouth.

Braised pork is widely spread throughout China and is a famous popular dish.

When it comes to braised pork (Dongpo Pork), everyone must not forget the man who brought the braised pork eating industry to its peak - Su Shi.

It is precisely because of their diligence that braised pork has been able to move from the bottom to the top, from the cooking pot of ordinary people to the dining tables of literati.

In fact, the Dongpo Pork, which is profound and famous in the streets and alleys, is actually braised pork.

Regarding the historical time of braised pork, it is indeed impossible to say clearly when and where it appeared. However, because of Mr. Dongpo’s tireless diligence, from his time, braised pork has truly entered the stage of history.

Braised pork should belong to popular dishes at the intersection of north and south. Its footprints can be traced in each of the eight major cuisines. For example, Mao's braised pork belongs to Hunan cuisine, and Dongpo pork is featured in Zhejiang cuisine, Sichuan cuisine and other specialties.

Yes, there is also the Hakka culture of braised pork with dried plums and vegetables... However, braised pork has its own unique taste in different regions.

In the history of the Han people, the history of braised pork is not as old as other dishes, but it is the most popular because it is the most important in daily life, so it is difficult for people to forget the memory of this kind of taste buds.

Most every household has cooked braised pork. It does not require any exquisite skills to cook. Pork, light soy sauce or sugar are all easily available raw materials. It only takes time and careful stewing.

Makes a delicious side dish.

The person who really contributed to the spread of braised pork is Su Dongpo of the Song Dynasty. I think everyone knows about it. "Slow fire, less water, and it will be beautiful when it is cooked enough." Dongpo Pork, listen

It may be said that Su Dongpo's private recipes have been carefully researched and improved, and there are also "good but not thin, braised pork with bamboo shoots". Brother Su Dongpo has indeed followed the iron rule of nutritional balance and not tiring to eat.

The dish of braised pork should belong to Anhui cuisine. More than 2,000 years ago, the sage Mencius traveled around and recruited many disciples, teaching politics, economic development, literature, national defense, agriculture and animal husbandry, mainly including cooking and drinking.

Furthermore, Confucius said that governing a strong country is like cooking fresh food, which is enough to prove that Confucius was proficient in cooking techniques. Only by cultivating one's moral character and governing the country can one rule the world. These are all pursuits of perfection in gourmet culture. In addition, Anhui cuisine is also an official dish. This is also true.

It can be said that ordinary people can only stick to the belly-wrapping stage, so how can they cook braised pork? Zuo Zhuan also recorded the skewers of the braised pork dish.

During the Chu-Han War, "Hongmen Banquet" would have braised pork as a dish, which was hundreds of years ago from the time of Mencius, so it makes no sense for braised pork to be included in Zhejiang cuisine. Sichuan is a dangerous shoal, and the road to Sichuan is even more difficult.

Concepts, from smelting plants, ceramics, kitchen utensils production and application, to the birth of humanities, are all spread from the Central Plains region. It cannot be justified that it belongs to Sichuan cuisine. The simplest way is to boil braised pork in water.

Then cut into four squares.

The size should be proportional.

Over-frying means over-frying, and the skin and meat must be browned.

Be careful when frying, don't let the oil splash on your body, and take some safety precautions yourself.

Heat oil in a pan, then add sugar.

Then add the small pieces of meat and stir-fry.

Add peppercorns, star anise leaves, nutmeg and cinnamon.

Onion, ginger, then add oyster sauce, light soy sauce, rice wine, salt, chicken essence, chicken powder, and white sugar.

Add the water from the braised pork.

Under normal circumstances, simmer for 40 minutes.

Then the fire collects the juice.