Where does the braised pork come from?

Braised pork is a traditional dish in Zhejiang and Jiangxi, but south milk Braised pork belongs to Cantonese cuisine.

Buckling meat is made of pork, and the "buckle" of pork refers to the process of steaming or stewing the meat until it is cooked, and then covering it upside down in a bowl. Meat is rotten and fragrant, fat but not greasy, and slightly sweet in salt, which is very popular. It can be eaten in larger hotels, and it is a traditional flavor food.

Precautions for cooking braised pork

When choosing pork belly, the meat layer should be tightly bonded, preferably 6% fat and 4% thin. If possible, the whole prune in bulk should be used for cooking. Bagged prunes sold in general supermarkets have many broken stalks, which are hard to taste and need a long time to stew. If the varieties of dried prunes are salty, or you like to eat soft dried prunes, the soaking time before cooking can be extended, and the amount of white sugar and soy sauce can be increased or decreased as appropriate according to the taste.