Braised pork is a hard dish, and every family in the country has its own interpretation method. For example, Jiangsu and Zhejiang like sweet mouth, and for example, Sichuan people's braised pork should be released in the county. And even in the small area of Chengdu, each family has its own exclusive formula. In my opinion, basically the braised pork in Sichuan and the braised pork in Jiangsu and Zhejiang can be treated as two completely different dishes. I love it sweetly, but I can't give up on the love of homely taste. The most special braised pork in our family is the hand of the grandmother. The name "grandma roast meat" sounds familiar but familiar, but my grandmother's dishes are often less traditional. For example, her fried pork is to dry the chili and pepper noodles, and for example, her braised pork, half of the meat, and half of the garlic. The material is extremely simple, the meat is burned to the gelatinous substance and bite up some teeth, and the garlic has to be smashed to the entrance. Every time the grandmother is cooking, we can often hear the aunts of their family shouting in the kitchen: "Oh! You can't fry! The meat must be smeared!" Next, the grandmother will calmly say: "You don't care." "In the end, as long as the braised pork is served on the table, other dishes will be left out of the family." Garlic contains a matrix that can produce a lot of hydrogen and carbon dioxide, hydrogen sulfide and other gases. Although the sequelae are not small after each meal, the next time the grandmother wants to burn the meat, the whole family still does not forget to say: "More garlic! ”
Pork belly with a little wine, ginger, pepper, cold water, hot pot, pick up
After the ginger onion shabu-shabu, the pork belly is fried until the edge is slightly yellowed.
First remove the meat, leave the base oil and turn to the small fire and add the watercress, spices, soy sauce and stir well. Do not fry the watercress. Stir-fry until spit, then pour the pork into a large amount to force the oil until it is a bit dry.
Lowering the rock sugar
Put the meat out again and wash the pot. This is done to prevent the watercress sticking to the bottom of the pan from heating to produce a bitter taste.
Pour the oil from the meat into the pot, fry the garlic cloves, and put a little bit of salt.
Pour the meat back, stir well, add water to the end of the ingredients
After the fire is boiled, it will be boiled for a few hours until the garlic is soft, and the pork will become slightly softer.
1. If you eat this, don’t go out on a date... 2. When you fry the pork, you will have some fried, pay attention to safety.