Braised pork is one of the traditional Chinese cuisines with a long history dating back to the Northern Song Dynasty. Braised pork is popular for its unique taste and rich nutritional value, and has become a classic in Chinese cuisine.
The main ingredient of braised pork is pork, usually pork belly or pork hind leg, which is tender and juicy, suitable for slow cooking and making the meat crispy and flavorful. In addition to pork, braised pork also needs to add seasonings such as soy sauce, sugar, cooking wine, ginger and garlic, which can add aroma and flavor to the braised pork, making it richer in texture.
The process of making braised pork requires a certain amount of cooking skill and time. First of all, the pork needs to be cut into cubes and blanched in boiling water to remove the fishy smell. Then, add an appropriate amount of oil to the pan, add sugar, ginger and garlic and stir-fry until fragrant, then add pork pieces and stir-fry until browned. Then, add soy sauce, cooking wine and other seasonings, bring to a boil, turn to low heat and simmer until the meat is crispy and flavorful. Finally, collect the juice and put it on a plate and sprinkle with chopped green onions.
Braised pork is not only delicious, but also rich in nutritional value. Pork contains a lot of nutrients such as protein, fat, vitamins and minerals, which can provide the energy and nutrients that the body needs. In addition, the spices in braised pork such as ginger and garlic and cooking wine also help to promote digestion and enhance appetite.
Braised pork is spread all over China, and the recipes and tastes vary slightly from region to region. For example, braised pork in the south pays more attention to the fresh and tender taste, while braised pork in the north pays more attention to the bright red color. But no matter which way it is done, braised pork is a delicacy that is loved by people.
In short, braised pork is a classic in traditional Chinese cuisine, with a long history, delicious taste and rich nutrition. It is not only one of the representatives of Chinese cuisine, but also an important part of Chinese food culture.