【shaanxi】secret Braised Pork
by mature11
Favorite
Difficulty
Normal
Time
1h
Serving
2
Compared with chickens, ducks and fish, my family still loves to eat meat. It feels enjoyable and convenient, and it feels like eating meat. Moreover, it is relatively easy to make meat, and it does not require a lot of processing like chickens, ducks and fish, which makes the hands very dirty. You can marinate a pot of meat for at least two days. You can also marinate a few eggs in by the way, or add potatoes, beans and other dishes that are more suitable for stewing, with the stewed meat in the soup, which is very good for rice. While talking, drooling, haha!
If the meat is too lean and not fat, it is not so fragrant, so I usually choose three fats and seven lean. The front bladder of pigs is rich in lean meat, the meat quality is more tender, and the taste is good; the pork belly is better with three layers of fat and lean. As for the butt meat, the seller said that the fiber is thicker and the taste is slightly woody. So when I choose meat, I will choose a large piece of good pork belly, with some lean meat from other parts. There is such a main dish, usually a green vegetable vegetable dish, and a cold dish, soup, and a meal is done. I usually eat braised pork, and I always have fungus with my family, cold or fried, fungus can lower blood lipids and cholesterol.
Braised pork is really versatile, whether it is served with rice or steamed buns, it is also suitable for chopped buns. You can also bake a few white chicken buns, directly with meat and buns. It is suitable for dinner or breakfast, and a bowl of porridge, haha!
One more thing was added to the braised pork this time. I didn't expect the fragrance of the whole building to overflow, and the smell of meat drifted into the corridor. The neighbors all came to my house to eat the braised pork? Haha!
The stewed pork slowly in a rice cooker for an hour is very soft and rotten, and the flavor of the spices is completely infiltrated. This is Shaanxi's Xi'an's practice of marinating white chicken bun with braised pork. I made a few more white buns with green peppers and coriander, and made some meat buns for my dad. Dad used them for breakfast. They even said they were delicious, but they were better than the ones sold outside. The joy of family eating is our greatest joy. "
If the meat is too lean and not fat, it is not so fragrant, so I usually choose three fats and seven lean. The front bladder of pigs is rich in lean meat, the meat quality is more tender, and the taste is good; the pork belly is better with three layers of fat and lean. As for the butt meat, the seller said that the fiber is thicker and the taste is slightly woody. So when I choose meat, I will choose a large piece of good pork belly, with some lean meat from other parts. There is such a main dish, usually a green vegetable vegetable dish, and a cold dish, soup, and a meal is done. I usually eat braised pork, and I always have fungus with my family, cold or fried, fungus can lower blood lipids and cholesterol.
Braised pork is really versatile, whether it is served with rice or steamed buns, it is also suitable for chopped buns. You can also bake a few white chicken buns, directly with meat and buns. It is suitable for dinner or breakfast, and a bowl of porridge, haha!
One more thing was added to the braised pork this time. I didn't expect the fragrance of the whole building to overflow, and the smell of meat drifted into the corridor. The neighbors all came to my house to eat the braised pork? Haha!
The stewed pork slowly in a rice cooker for an hour is very soft and rotten, and the flavor of the spices is completely infiltrated. This is Shaanxi's Xi'an's practice of marinating white chicken bun with braised pork. I made a few more white buns with green peppers and coriander, and made some meat buns for my dad. Dad used them for breakfast. They even said they were delicious, but they were better than the ones sold outside. The joy of family eating is our greatest joy. "
