Braised Pork Rice [Shandong Jining Specialty]

What is dried rice with pork belly? Authentic Jining specialty in Shandong Province: Pork jerky rice

Summary:Do you want to know what pork jerky rice is? This article is a detailed introduction to the special product of Jining, Shandong Province - Sichuan style dried rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sichuan style dried rice. The full text takes about 8 minutes to read, mainly including the basic introduction of Sichuan style dried rice and the product characteristics of Sichuan style dried rice? How did the history of dried pork rice come about? The method of making dried pork rice, etc

Basic Introduction to Braised Pork Dry Rice

Braised Pork (b è ng r ò u) Dry Rice is a traditional and famous snack of the Han ethnic group in Jining area, and braised pork is a vessel for storing food. As the name suggests, boiled meat is served in a pot. Originating from the Yuan Dynasty. With the opening of the Grand Canal, rice from the south was transported to the north by waterway. At that time, people ate meat stewed with pottery and rice together, which had a unique flavor. So it gradually developed into today's dried rice with pork belly. With the development of the social economy, dried pork rice has been continuously improved and innovated, and a series of dishes such as pan fried, gluten, meatballs, and eggs have been added. Today, dried pork belly rice is still loved by the vast majority of Jining people, and it is constantly developing and growing, eventually becoming the leading snack in Jining

What are the product features of dried pork rice

1. Excellent selection of ingredients: The selected ingredients must be fresh, tender, and thin belly pork, with the best standard being three times fat and seven times lean

2. Strict standards for selecting medicinal herbs: The prerequisite for making delicious and fragrant pork belly is the ratio of spices. The ratio of spices used in the production of old flavored pork belly is an absolute secret recipe, and the cooked pork belly is fragrant on the streets and alleys

Thirdly, the color is fragrant and delicious, fat but not greasy, thin but not greasy: The production process of pork belly rice is very particular, paying attention to details. Therefore, the color of pork belly is rosy, the texture is soft and tender, fat but not greasy, and it is rotten but not minced

V. There are many varieties and nutrition: for example, the old taste of the rice with the meat of the joint states is not only limited to the production of the meat of the joint states, but also adds several special dishes: "gluten Rice-meat dumplings", "sixi fresh meatballs", frozen tongue, "Mount Taishan old tofu", "golden tofu bubble", "eggs" and "kelp", among which "gluten Rice-meat dumplings" and "sixi fresh meatballs" are purely hand-made, and the meat fillings are carefully prepared, which are mellow and delicious. The above dishes are all heated in an old soup containing boiled pork belly, which mutually influences and complements each other, forming a unique flavor that is very different from eating separately

VI. Adhering to the tradition, making innovations constantly, ranking first in the world, and leading the food trend: the production process of the local meat rice is integrated with modern sophisticated technology on the basis of the tradition. After careful research and development, it retains the traditional flavor characteristics, and neutralizes the northern and southern tastes, which are suitable for business throughout the country

How did the history of dried rice with pork belly come about

Method of making dried pork belly rice

Among the small businesses that initially operated dried pork belly rice, the ones cooked by "Lao Bite" were the most famous. Old Bite Mouth "is named Zhao Keshun. In the fifth year of the Guangxu reign of the Qing Dynasty (1879), he set up a tent in front of his own courtyard and specialized in selling pork belly and rice dried rice. The "Old Bite" pork belly has "four no's to sell": it won't be sold until it's ready to eat; Not sold if the color is not bright enough red; Gluten cannot be sold if it has a strong taste; I would rather throw away the overnight items than sell them

The selected ingredients must be fresh, tender, and thin pork belly; Accurate feeding, strictly weigh and place all main and ingredient materials into the pot; The main ingredients and ingredients must be made separately and cannot be confused; When cooking, it is necessary to use the deep sand pot produced in Yixing, Jiangsu - Lu, and metal utensils cannot be used

Before using rice, sieve it first and then sieve it. There are no impurities, and all half grains are removed; Dried rice must be steamed thoroughly, and water must be used in moderation. When cooking pork belly, it is necessary to cook the meat strips, gluten, peeled boiled eggs, diced bok choy or white bamboo shoots, and seasonings in the belly, and cook the rice in another belly

When eating, take pork belly and rice from two separate ladles. The dried rice grains are like jade, and the pork belly is red in color and tender in texture, fat but not greasy, and rotten but not minced; The soup is thick and flavorful, savory and delicious, and can be called a masterpiece. When consumed, add a dish of pickled vegetables or tiger dishes or pickled chili peppers for a better taste