boiled pork
During the Qing Dynasty, after worshiping gods in palaces and royal palaces, the live fat pigs used to worship were generally awarded to genders. Maybe the watchmen couldn't finish the whole head, so they worked part-time. In the sixth year of Qianlong, the watchmen of Qianlong's eldest son, Yong Huang, opened a small door outside the wall of the palace's residence, hired retired imperial chefs as technical consultants, and started selling pork, naming it "Heshuoju". They prepared a large pot and killed pigs every night and cooked the crispy meat overnight. As a result, this white-boiled meat became very popular. Due to the large casserole used,"Heshuoju" was later renamed "Casserole Ju", which has been passed down to this day.
Recipe Recommendations
- pork belly 500 grams
- Jiang 3 tablets
- scallion 2 length
- aniseed 3 or 4
- minced garlic 10 grams
- shredded chives 5 grams
- soy sauce 2 tablespoons
- chili oil 1 scoop
- sesame oil 1 scoop
Steps for boiled pork
1
After washing the pork belly, put it into the pot with the skin side up, add the green onion segments, ginger slices, and aniseed, and add water to cover the meat (enough water must be added at one time).2
After boiling over high heat, turn to low heat and cook for about 1 hour (best state is boiling but not boiling).3
Remove the cooked meat, cool it thoroughly, and cut it into thin slices.4
Put all the seasonings together and mix them into a seasoning sauce, pour them on the meat slices (soy sauce and chive flowers have salt, so there is no need to add extra salt), and sprinkle with a little minced coriander for garnish.boiled pork Make Tips
Both soy sauce and chive flower sauce contain salt, so there is no need to add extra salt. Wait for the meat to cool completely before slicing; this makes it much easier to cut into thin slices. Do not waste the broth left over from the boiled pork; during Spring Festival gatherings, whether for braising, stir-frying, simmering, or stewing, it is the best companion for enhancing flavor.