salty and sweet Recipe
RodrickSpinka
Ingredients: chicken essence,salt,eggplant,potatoes,white sugar,cooking wine,soy sauce,onion,Jiang,garlic,soy sauce,peanut oil
AlecBlanda
This dish refers to pure Shanghai home-cooked dishes with a strong historical and cultural heritage! Characteristics: Thick oil red sauce, fragrant, crisp, soft, fat and thick! Heavy oil, heavy sauce color, heavy sweetness! Shanghai braised pork best embodies the characteristics of thick oil red sauce. Except for wine, soy sauce and sugar, it does not add other seasonings at all. In Shanghai terms, it is "authentic". It relies on the heat to make it fat but not greasy, crisp but not rotten, sweet but not sticky, and thick but not salty. <br /><br />Last year, during the Chinese New Year's Eve in Shanghai, I ate New Year's Eve dinner at the Shikumen Hotel. It is said that the local dishes there are very authentic. As someone who has just entered the ranks of food bloggers, I will carefully taste every time I go to a place where I eat delicious food. I hope I can copy it and pass the addiction when I feel greedy and remember it. I can also share the delicious food with my blogger friends and improve my cooking level.<br /><br /> Last night, when chatting with friends in the group, I talked about Shanghai food. There were two Shanghai friends with ice mint and hollow text.(Unfortunately, they don't write blogs.) They told me a good story about the local cuisine in Shanghai. I know what I cook is definitely not authentic, but after some exchanges, it seems that the dishes are still somewhat similar. At least on my dining table, the evaluation is very high. Both color and taste are on par with the taste I ate back then. Haha, purely boasting, please ignore it, O(④_④)O haha ~<br /><br /> As for why the name of this dish is called grandma braised pork, my understanding is that grandma can best represent the home-style taste. <br /><br />Wash the best pork belly with skin and cut it into suitable uniform pieces of meat. Put a little oil in the pan, stir-fry the meat thoroughly, add rice wine and simmer thoroughly, and then add red soy sauce and fresh soy sauce. Cook until the soy sauce penetrates into the meat. When the soup is dry, add appropriate amount of water, large pieces of rock sugar, and then add a few cooked eggs and cook until the soup is about to dry. Quickly stir fry over high heat until the sauce naturally thickens. When the red sauce is tightly wrapped in the braised pork, remove the pot and serve on a plate.
