Sauceed pork has always been popular among people because of its unique flavor, attractive color, fat but not greasy. Sauced pork has a long history of processing and eating in China, with many types and different preparation methods.
Beijing Sauce Pork, Jinhua Ham and Cantonese Bacon are known as China’s three famous meats and are a famous delicacy in old Beijing. Clear sauce pork is also known as Beijing-style ham.
The preparation method of clear sauce pork is very complicated. The finished meat is red in color with distinct shreds. The thin slices of fat meat are crystal clear and translucent, while the lean meat slices are neither woody nor loose.
The taste is crispy, fragrant and delicious, and the meat is chewy. The more you chew, the more delicious it becomes. It tastes especially good when eaten with porridge, sesame seed cakes or bread.
No wonder Tang Lusun recalled "Beiping's unique food" and mentioned: It is said that it takes a year and a half to marinate the meat with clear sauce. It has no smell of oil, and the ham must be steamed before it can be eaten. The meat can be sliced ??and served as soon as it comes out of the vat. It is really soft, bright red, and crystal clear.
Jingjiang Fengrou is a traditional folk food in the Fuling area of ??Chongqing. It is famous for its delicious color, refreshing taste and not greasy taste. It can be steamed, stir-fried or fried, and can be eaten with food or wine.
The taste should be delicious, sweet and salty, fat but not greasy, and the more you taste it, the stronger it becomes. It has a strong sauce flavor and the inherent flavor of purple and red Kyoto sauce.
Pork is one of the classic Shandong dishes, especially Jinan Pork is the most famous.
The meat is fatty but not greasy. It is cooked with rich red sauce but not salty. It is just right for rice.
It is an old taste that Jinan people will never forget, and it is also the most authentic food memory and inheritance in Jinan.
The preparation of pork belly is not complicated. Cut the fat and thin pork belly into long strips, tie them together with hemp rope, cook them, and stew them in soy sauce until crispy.
The meat is cooked with soy sauce, without salt or sugar. It is stewed in a tall earthen pot with only soy sauce and star anise. The heat is high enough and sealed together, and the aroma is overflowing. Pour the meat and juice over white rice while it's hot, it's very delicious.
Gao San Sauce Pork is a famous traditional food in Lanzhou. Mr. Gao Binwu carefully researched and marinated the current Gao San Sauce Pork based on the essence of traditional sauce meat making techniques from various places.
Choose evenly fat arm meat, swollen shoulder meat or boned and skinned hard rib pork from big pigs, roast them until red and yellow, cut them into long strips of two to three kilograms, and tie them with horsetail rope. , you can use the blood soaked in the meat to cook the meat.
Use rich spices and secret sauce to cook the meat over a high fire until it is half cooked, and then cook it slowly over a slow fire. The meat in the sauce will be tender but not rotten, with a rich and mellow flavor, and a strong "ambergris" flavor. The navel is hard to compare with the charm of "wind".
There is water from the Yellow River above, and there is Gao San Sauce Pork below. Come to a plate of Qiankun and eat pork once. You have never seen a pig run away, but you can’t live without eating Sauce Pork.
Sauced pork is a popular traditional meat product in Wujiang. It has a long history and unique flavor and enjoys a certain reputation in Jiangsu Province.
The production of sauced meat is very particular. First of all, it must be made before the Winter Solstice to the Qingming Festival of the following year.
Secondly, when selecting materials, you must choose native pigs raised by local farmers. These pigs grow up eating grains instead of compound feed, so the sauced meat will be particularly fragrant after being made.
As long as you like, the sauced meat can be cooked with any meat dishes, vegetables or soy products.
Dried sauced pork is a local specialty in Jinzhou City, Liaoning Province and is very popular among people.
The appearance of the dry sauced meat is apricot red, with sugar juice on it, and the taste is sweet and fragrant.
The dry sauce meat retains the mellowness and fatness of the meat. When it enters the mouth, it feels like the whole body is wrapped in this soup, and the stomach is warm, with a few small pieces of lettuce. The leaves, the taste, is simply beyond your imagination.
Among the Suzhou braised dishes, the sauced pork must be mentioned.
Suzhou Sauce Pork, also known as "Five-Spice Sauce Pork", is made from Taihu pork ribs, marinated in a marinade for several days, rinsed with water, and stewed in a large pot. , add various seasonings such as century-old brine.
The meat is bright white in color and plump, crispy but not losing its shape, and full of salty and fresh flavor. It is a special braised dish recommended by Suzhou Lu.
This sauced meat can be eaten cold or hot. It is especially delicious when cut into small pieces and mixed with white rice or vegetable rice. It is fat, fragrant, glutinous and fresh, and there is no shortage of everything.
This Suzhou sauced meat is used as a topping and eaten under noodles, which is also an affordable way to eat it. In daily households, this meat is also braised with tofu and cabbage. It has a unique flavor, the sauce melts in your mouth, and the tofu is soft and glutinous.
Sauced pork is a traditional dish in Suzhou, Jiangsu Province. It is famous for its bright color, crispness and deliciousness.
Each piece of Suzhou sauce meat is about five or six centimeters square, bright red in color, crisp but not rotten in the mouth, fat but not greasy, sweet but salty, and the marinade is fragrant and delicious.
The selection and cooking of sauce meat are very particular.
After the sauced meat comes out of the pot, the knowledgeable old Suzhou knows to choose a piece of meat called "carriage-shaped pork belly", which means that there must be two bones under the meat to support it, as if it is carrying a sedan chair. The meat is evenly thick and has a delicious flavor on the bones.
The meat in Jiangfang can be fat or thin, lean but not dry, fat but not greasy. This can be regarded as one of the best of Jiangfang.
A big basin was brought up, with a whole square piece of meat squatting on it. It was thick, rich, moist and plump, which particularly attracted the attention of diners.
The four words "thick oily red sauce" are the most suitable to describe the sauce recipe. The fleshy skin on the face is even more golden and mouth-watering.
The sauce is simmered until it becomes crispy. You don’t need to cut it with a knife, just use chopsticks to pick it up and put it into your mouth. The fat and thin are harmonious, and the taste is wonderful.
The fat meat is smooth and not greasy, and the lean meat is fragrant and moist. When the meat is moved in the mouth, the slippery skin slides down the throat. A mouthful of flavor!
When it comes to cooking sauced pork, the sauced pork made by Sichuan people must be the most unforgettable.
Sauced pork belongs to Sichuan bacon, but its preparation method is different from ordinary bacon.
Sauceed meat does not need to be stored or smoked, and the use of spices is also very particular.
The sauced pork combines the aroma of meat, sauce and umami. The fat meat is bright and fragrant, but not greasy.
It is fat and thin, fresh and delicious, leaving a lingering fragrance in your mouth after eating. It is still sold as a New Year's souvenir in some famous Sichuan restaurants, and anyone who has tasted it will definitely buy it as a New Year's souvenir.
Tibetan Sauce Pork is a typical Sichuan Sauce Pork, but it is different from ordinary Sauce Pork in terms of pork, sauce and production technology.
Tibetan pigs raised on the plateau for a year and sold for slaughter have elastic meat quality and an even fat-to-thin ratio.
Sauceed pork may seem simple, but the actual production process is extremely complex.
Tibetan people follow the traditional craftsmanship of making sauced pork and select pork belly to achieve the unique taste of sauced pork.
The secret sauce is repeatedly brushed with sauce and air-dried for 19 times, which not only ensures freshness, but also makes the meat firm and evenly flavored, and keeps the sauce meat consistent on the outside and inside;
Under the action of plateau snow wind, it is naturally air-dried for 360 hours and fully contacted with the air to take away moisture. Naturally creates an attractive shine.
The fat meat is bright and fragrant, but not greasy, and the lean meat is crispy and crumbly, which is a must-have.
The aroma of meat coming out with the hot steam in the steamer is enough to make people drool.
Moreover, the taste of soy sauce meat is popular among the public. I’m afraid everyone doesn’t like to eat it, so hurry up and add it to your New Year’s shopping cart! The dinner table is complete with such a portion of sauced pork!