Braised pork, also called braised pork, is a very traditional local snacks in Beijing. The history of pot cooking is still relatively long, dating back to the Guangxu period of the Qing Dynasty. Palace dishes were spread to the people step by step from the beginning, and after continuous improvement by experts, they became famous traditional folk snacks, which have been passed down to this day.
3. The original pot-stewed dish was "Suzhou produces meat", but when you eat it in the palace, the price of Suzhou produces meat is very expensive, and most people can't afford it. However, due to its delicious taste, this dish has been transformed by folk cooking experts and has become an affordable food for ordinary people. At present, the main ingredients for stewing are fire, large intestine, small intestine, pig lung and pig belly, plus some fried tofu slices, blood tofu and coriander. If you like vegetarian dishes, you can also add some lotus root slices and potatoes. Eating a hot pot in winter is simply too happy.
4. Braised cooking is to put all the dishes into the ingredients and cook them together for more than half an hour. The meat is rotten but not rotten, and the taste is unique. Friends who like spicy food can add some peppers themselves, because braise in soy sauce is a Beijing dish, belonging to the northern food, and has a light taste. In fact, the taste of braised pork has changed a little since its development to today. Geographically, it is not limited to Beijing, but with the development of economy and the flow of population, it has developed all over the country. For example, Bian Xiao first ate braised dishes abroad, not in Beijing. The ingredients and taste of the stew are also adapted to local conditions, and some changes have been made according to the tastes of different regions. Want to eat authentic traditional stew snacks, or go to Beijing.