This way of eating is quite famous in Jinan, Jining and Xuzhou, and there are different opinions about its origin, almost all of which are related to the plots of "sworn brothers" such as Shuihu, Liu Guan and Zhang Jieyi, Liangshan heroes in the Eastern Han Dynasty, and they drink a lot of meat. However, these unproven origins are not important. What we are concerned about is the pork itself, which is fat but not greasy, and the lean meat is mellow. Let's share the practice below.

-Meat-

Preparation materials: 800 grams of pork belly with skin, 40 grams of rock sugar (the pursuit of so-called "authentic", then sugar can not be used), ginger 10 gram, 20 grams of green onion, 4 grams of star anise, a small piece of cinnamon, cooking wine and soy sauce. (Don't use salt directly)

Production steps:

1.？ Clean the pork surface washing, remove the pig hair from the pigskin (consider scalding the pigskin in a dry-burning iron pan), then cut it into 6 pieces with a thickness of about 1cm, blanch it in cold water, continue to cook for about 2 minutes after the water boils, so that the blood foam is discharged, and take out the pork and wash it for later use;

2.？ Put a little oil in the pot, break the rock sugar, stir-fry the sugar color with a small fire, and the sugar liquid will turn from light yellow to dark red, and it will be almost the same from bubbles to calmness. Stir-fry the processed meat pieces and color them. Add soy sauce to taste and cooking wine, color and stir well to help remove fishy smell;

3.？

Add onion, ginger, star anise and cinnamon into the stew pot, then pour the pork and sauce in the wok into the stew pot, add enough boiling water, remove the floating impurities after the fire boils, simmer for about 1.5 hours, and stew for a while.

Related questions:

Braised pork itself is not famous for its fine materials and complicated processing. The traditional braised pork in Jinan is almost cooked with a lot of soy sauce and some star anise, onion and ginger, which is full of rough pride and mellow flavor. The bottom of the stew pot is covered with onion and ginger first, mainly to prevent the bottom of the pot from being too hot when stewing for a long time, which may burn some meat pieces.

The most basic choice of pork is to peel and be fat, so that it can have a mellow flavor when stewed, and it tastes oily but fat but not greasy. When stewing, you can tie up the meat with cattail and cotton thread to avoid the meat pieces from breaking up because of long stewing. Although the frying method is not "traditional", you can also consider frying the meat once before cooking to "degrease" the shape. Now some stores are also like this, and the business is still good.

In the end, it's the old rule. We don't recommend asking a question online and starting a business in a way. This is obviously irrational. If you just cook it yourself, it's still the best food for your taste. After all, food is "palatable", no matter how you flaunt "authentic" and "old brand", it has no practical significance if it cannot be accepted by your personal taste, so you can adjust the materials and seasonings according to your own taste, as long as it is not too out of line and does not deviate from your original intention. At present, some medicinal diets in Jinan and Chili have many audiences, and sometimes it is not necessarily a bad thing to make improvements according to the changes of the times. After all, sticking to tradition and standing still overlap to a certain extent, as long as we look at people's choices.