Braised pork is a seasonal delicacy in Changzhou in winter and early spring. It originated from folk home cooking in southern Jiangsu and was introduced into restaurants more than 70 years ago. In 19XX, Changzhou famous chef Qiang Liangsheng changed the cooking process from a sauce color to a direct addition of ingredients and became popular, making the dish better in color, aroma and taste. Currently, Changzhou De Taiheng Restaurant has the best production quality. The dishes are sauce-red in color, crispy and tasty, fat but not greasy, and melt in your mouth. After being steamed several times, the aroma will be more fragrant and the taste will be more glutinous. It can also be eaten after cooling. It is condensed into a ball and is easy to carry. Local people often make gifts for relatives and friends.

Cuisines and functions: Jiangsu cuisine for people working in low-temperature environment. Recipe process: steaming

Materials for making pork ribs:

Ingredients: Pork ribs ( Pork belly) 500g

Seasoning: 100g soy sauce, 120g fragrant rice wine, 100g cooking wine, 75g white sugar, 15g ginger, 15g green onion

Features of the pork belly : Red in color, crispy and tasty, fat but not greasy, melts in your mouth.

How to make braised pork:

1. Wash the ginger and slice it;

2. Wash the green onions and tie them into knots;

3 . Scrape and clean the pork belly, put it into a pot of cold water, cook until it is cooked, take it out and wash it again;

4. Put the skin side down into a casserole with a bamboo grate on the bottom, and add soy sauce 100 grams, sugar, cooking wine, scallion knots, ginger slices and 200 ml of pork soup, press it with a disc and cover the casserole;

5. Bring to a boil over medium heat for 5 minutes, then transfer to a small pot Simmer for about 30 minutes, take out the meat and let it cool;

6. Use a bowl, pour 5 grams of soy sauce, cut the meat into pieces about 9 cm long and 0.9 cm thick, skin side down Pour it into a bowl;

7. Mix the fragrant rice with 100 grams of braised meat stock, spread it on the meat surface, seal the mouth of the bowl with cellophane paper, steam it in a basket for about 1 hour, and turn the meat over Serve on a plate.

Tips for making braised pork:

1. Boil the pork in water first, and remove it when the blood is gone. Add seasonings and simmer for 30 minutes to infuse the flavors. Add soy sauce and fragrant rice paste and steam until crispy, about 2 hours. It goes through three processes of boiling, stewing and steaming.

2. The finished product is of good color, aroma, taste and quality.