According to the examination, Changzhou has a history of 100 years. Braised pork belongs to a series of folk home cooking in southern Jiangsu, which is used to entertain relatives and friends in winter and Spring Festival. In the old days, ordinary Changzhou people's families were not rich in economy, so they used spoiled meat for a long time as a meat dish that could be repeatedly steamed and tasted better. In the past, Changzhou people in rural areas had the habit of killing pigs and making wine before the Spring Festival, which resulted in the dregs of meat cooked with distiller's grains and meat. Because it was deeply loved by the general public, the bad meat was introduced to major hotels and restaurants in the early Republic of China. At that time, the quality of the bad meat in Xinglong Garden Restaurant, Detaiheng Restaurant and Changzhou Hotel in Changzhou was the best, which was all the rage. In 1980s, as the first batch of local specialties, it was selected into China cookbooks and Jiangsu cookbooks.

The production of braised pork consists of three parts, one is braised, the other is buckled bowl, and the third is put on the cage, among which the time required for "steaming" is about three and a half hours. In this way, the oil can be evaporated and sucked into the distiller's grains, achieving the effects of low cholesterol, strong aroma, fat but not greasy. The specific production process is as follows: firstly, the used pork belly is washed; Then put water in the pot, add pork belly, boil it and cook it on low heat for about 20 minutes. Take out, cooling, and cut into small piece with that thickness of 1 cm for later use. The gravy is also poured out for later use. Secondly, put a proper amount of water in the pot, add a proper amount of yellow wine, ginger, onion, star anise, soy sauce and sugar, and boil the pork belly. Large fire 10 minutes, and then change to slow fire for 30 minutes. When finished, pour it into a bowl. Third, put the fragrant grains into the gravy, add sugar and soy sauce, and simmer for 6-8 minutes before serving. Arrange the cooked pork belly slices at the bottom of the bowl and put the cooked fragrant grains on it. When eating, take it out in water for 20 minutes and pour it in a bowl, which is a bad meat with good color and flavor.

The spoiled meat is red in color and sauce, fat but not greasy, and melts in the mouth. After several times of steaming, it is more fragrant and tastes more glutinous. After cooling, the meat is condensed into a ball, which is easy to carry and is a good gift for the people.

Braised meat is a "braised" dish with meat and fragrant grains as the main raw materials. The finished dish consists of 10 pieces of meat and fragrant grains, which are round and red in color. It is convenient to take raw materials for the braised meat. In production, it belongs to burning first, then steaming, and then fierce first, so the property is peaceful. The operation of defacing meat is fine but not complicated, so ordinary people often make it at home. The bad meat is spoiled, and the oil is absorbed to remove the fishy smell and add fragrance. The finished product tastes fat but not greasy, smells bad and fragrant, and has the characteristics of crisp and rotten taste, thick juice and strong taste. After several times of steaming, the flavor is more abundant and the taste is more waxy. It is a special dish for entertaining guests and banquets at home, so it is favored and loved by the general public.

(main materials and auxiliary materials)

Pork belly 1 long square pork soup ... 200g

... weighing about 500 grams of soy sauce ... 105 grams.

Fragrant grains ...125g Shaoxing wine ... l00g

White sugar ... 75g ginger slices ...15g

Onion knot ...15g

(Cooking method)

1. Scrape the pork belly, put it in a cold water pot, cook it until it is half done, then take it out and wash it. Put it face down in a casserole with a bamboo bottom, add soy sauce100g, white sugar, Shaoxing wine, onion, ginger slices and pork soup, press it with a disc, and cover the casserole. Bring to a boil over medium heat for 5 minutes, then simmer over low heat for about 30 minutes. Take out the meat and let it cool thoroughly.

2. In a bowl, pour 5 grams of soy sauce, cut the meat into pieces about 9 cm long and 0.9 cm thick, and discharge it into the bowl with the skin facing down. Mix the fragrant grains with 100g of braised meat juice, spread them on the meat surface, seal the bowl with cellophane, steam in a cage for about 1 hour, and turn the meat over and buckle it in a plate.

(process key)

Pork is boiled in water first, and then fished out after blood is cut off. Add seasoning and stew for 30 minutes to make it tasty. Add soy sauce and fragrant grains and steam until crisp and rotten, which takes about 2 hours. Boiling, stewing and steaming. The finished product has good color, fragrance, taste and quality.

(Flavor characteristics)

"Braised pork" is a seasonal delicacy in Changzhou in winter and early spring, which originated from folk home cooking in southern Jiangsu and attracted people to restaurants more than 70 years ago. 1925 Changzhou famous chef Qiang Liangsheng changed the color of coated sauce into direct seasoning in the cooking process, which made the dish more colorful, fragrant and delicious. At present, the quality of Changzhou Detaiheng Restaurant is the best. The dishes are red in color, crisp and tasty, fat but not greasy, and melt in the mouth. After several times of steaming, the flavor is more abundant and the taste is more waxy. Plus, they can be condensed into a ball after cooling, which is easy to carry. Local people often make gifts for relatives and friends.