Crispy Pork in a Braised Bowl [Specialty of Anyang, Henan]

What is braised pork belly? Authentic specialty of Anyang, Henan: Braised Pork with Crispy Bowl

Summary:Do you want to know what Braised Pork with Crispy Bowl is? This article is a detailed introduction to the specialty of Anyang, Henan Province - Braised Pork with Crispy Bowls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on braised pork with crispy bowls. The full text takes about 3 minutes to read, mainly including the basic introduction of braised pork with crispy bowls and its nutritional value? What are the product characteristics of braised pork belly? The method of making crispy pork in a bowl

Basic introduction of braised pork belly

Braised pork belly is a famous Han dish in Anyang, Henan Province, and is a representative dish of local cuisine. The selection of braised pork belly is made from the upper body of pigs because the meat here is relatively tender and the fat and lean are cooked together.

What is the nutritional value of braised pork belly

1. Pork protein is a high-quality protein that contains all essential amino acids for the human body

What are the product characteristics of braised pork belly

The characteristics of this dish are crispy, tender, refreshing, and fat without being greasy. Friends who don't like to eat chili will definitely like it

Method of making braised pork belly

The selection of braised pork belly is from the upper body of the pig, because the meat here is relatively tender and the fat and lean are fried together. After slicing the meat, add Chinese prickly ash, salt, Baijiu, ginger powder, starch, and according to the amount of starch, add egg white to mix evenly, neither too clear nor too dry. After five minutes of pickling, remember not to mix with water, because the flooded meat is to be fried in the oil pan. If there is water, it is very dangerous, and the oil will explode in water. The fried meat is not only fragrant, but also can be fried with some pork inside, which makes it too greasy to eat. The meat only needs to be fried until it's 80% cooked before being picked up. Then cut it into small pieces and place them at the bottom of the bowl. You can put potatoes or lotus flowers on top of the meat. Cut the potatoes and lotus flowers into small pieces and steam them over high heat until cooked. It must be on high fire, the most effective one is the steamer. After steaming, use a pot that can hold soup to turn the first bowl over, with potatoes or lotus attached to the bottom and crispy meat on top. Boil some green vegetables on the surface, then add some juice. Add vinegar, chopped scallions, and ginger to the juice, and pour it over the surface of the crispy meat. Vinegar is an essential seasoning, and the amount added depends on personal taste