Where is the fried pork with black bean paste?

Braised Pork with Oil-Free Black Bean Sauce is a very famous dish. It not only has a unique taste, is oily but not greasy, but also has very high nutritional value, so it is very popular among people. But many people don’t know what kind of cuisine it belongs to. In fact, braised pork with black bean paste and black bean paste is a traditional famous dish in Hunan, so it belongs to Hunan cuisine. The specific method of making it also has strong Hunan cuisine characteristics. Friends who want to learn can try it.

1. Where is the dish of braised pork with black bean paste and black bean paste?

Braised pork with black bean paste and black bean paste is a special traditional dish of Hunan Province, belonging to Hunan cuisine. It has a rich aroma, is not greasy in the mouth, is soft and delicious, and tastes like black bean. The main ingredient is 750 grams of pork ribs (pork belly), and the seasonings are 25 grams of soy sauce, 2 grams of salt, 50 grams of tempeh, 60 grams of peanut oil, and 50 grams of glutinous rice wine. It is used to strengthen waist and kidneys, nourish blood, and nourish yin.

Production materials: Ingredients: 750 grams of pork ribs (pork belly)

Seasoning: 25 grams of soy sauce, 2 grams of salt, 50 grams of tempeh, 60 grams of peanut oil, 50 grams of glutinous rice wine.

2. Practice

1. Use a red-hot iron to remove the remaining hair on the pork belly skin, then put the meat in cold water and scrape it clean;

2. Add water to the pot, add the pork belly and cook until cooked, take it out, and wipe the water on the skin with a clean cloth;

3. Spread the sweet wine sauce on the meat skin while it’s hot;

Oil-free Braised Pork with Black Bean Sauce

4. Set the wok over high heat, add peanut oil, and heat it until it is 80% hot. Put the pork belly skin side down into the wok to drain away the oil. When the skin of the pork belly is fried and turns red, remove from the wok;

5. Put the pork belly into the soup pot and cook for a while. Take it out when the skin becomes wrinkled;

6. Place the pork belly skin side down on the cutting board, first cut into large pieces 10 cm long and 1 cm thick, then cut across the middle without cutting;

7. Then arrange the cut pork belly neatly in the bowl with the skin side down, and arrange the remaining edges of the pork belly in a trapezoid shape on the edge of the bowl;

8. Then add refined salt, soy sauce and tempeh evenly, steam until soft and mushy, take out and turn it over on a plate and serve.

1. The tempeh is made from the famous "Yipinxiang" tempeh from Liuyang, Hunan;

2. The meat can be put into a tray, placed in a basket, and steamed over water for about 15 minutes, generally until it is cooked through;

3. The meat skin is fried until it is tiger skin color and becomes wrinkled. When steamed, the fat in the meat penetrates into the black bean sauce, making it not greasy in the mouth;

Oil-free Braised Pork with Black Bean Sauce

4. Due to the frying process, 500 grams of peanut oil needs to be prepared. Tempeh is a special condiment of Hunan cuisine. Tempeh was unearthed from the ancient tombs of the Western Han Dynasty in Mawangdui, Changsha. At least 2100 years ago, Hunan people mastered the method of making tempeh. Hunan tempeh is made from high-quality black beans and processed using a unique method of closed heating fermentation. It is not only rich in nutrients, but also has bright color, pure texture, rich taste and long-lasting fragrance.

The famous Hunan Liuyang "Yipinxiang" heart-warming tempeh not only enjoys a high reputation in China, but is also exported to many countries. Oil-free Braised Pork with Black Bean Sauce is a famous dish made with Liuyang Black Bean Sauce as the main seasoning. This dish is oily in color and has brown-red meat with stripes, resembling tiger skin, and is also known as "Tiger Skin Braised Pork".

3. Nutritional value

Pork ribs (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it can nourish the kidneys, nourish blood, and nourish yin. It has the effect of moisturizing dryness; however, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

Pork ribs (pork belly): Pork should not be eaten with ebony plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef.