Braised pork is a special snack in East China. It's a traditional Shandong dish, with pork belly tied with straw rope and stewed with soy sauce. Its taste is strong, fragrant and not greasy. It tastes oily and has a long aftertaste. Many people's hearts are now in Jinan, Jining, Heze, Zaozhuang and so on in Shandong Province. Especially popular.
Because my hometown is Jining, I like to eat bazi meat since I was a child. My dad's pork is really delicious. My method is still the accessories I learned from him: sweet noodle sauce 25g, ginger 20g, onion 35g, cooking wine 20g, fresh soy sauce 15g, soy sauce 10g, sugar 15g, star anise 2, fragrant leaves 3, tsaoko 1, cinnamon and clove 3g. Braised pork is mainly divided into taro braised pork and plum braised pork.
Braised pork with plum vegetables is a traditional specialty of Meizhou, which is golden in color, sweet and refreshing, neither cold nor dry, nor wet or hot. It can be matched with braised pork with plum vegetables, and it is obviously different from braised pork with plum vegetables. Mixed stew is developed on the basis of traditional stew, which can also be considered as a cauldron dish. Anyone who can make achievements, every piece of meat is seasoned and colored with soy sauce, without salt. This kind of household practice is very simple and tastes good. Accessories can be selected according to your preferences. Friends you like can try it. Relatively simple, first of all, we have to choose the type of pork. When we buy pork, we need to choose the kind of pork with pigskin and some fat. After that, the cooking time of this dish is about 25 minutes. We need to pickle the cut pork first.