Braised pork with lees(zao kou rou )

The method of making meat with fermented grains is as follows:

Raw materials for making fermented glutinous rice:

There are 750 grams of pork, 45 grams of Xiangzao, 12 grams of refined salt, 20 grams of monosodium glutamate, 50 grams of sugar, 25 grams of Shaojiu, 20 grams of onion and ginger.

The processing steps are as follows

Add soy sauce, sugar, Shaojiu, scallion, ginger and pork soup in a casserole with bamboo grates, cover the pan with a disc, bring it to a boil over a medium heat, and then move it to a low heat for half an hour. Take out the meat and cool it thoroughly. Pour a little soy sauce into a bowl. Cut the meat into 9 cm long pieces with the skin facing up and put it into the bowl. Mix the Xiangzao with 100 grams of stewed juice, pour it on the meat surface in the bowl, seal it with cellophane, steam it for 1 hour, take it out, turn over the meat and put it on the plate.

Characteristics of fermented glutinous rice:

It is red in color, crispy and delicious in taste. The smell of lees is attractive. The meat is fat but not greasy. It melts immediately in the mouth. After repeated steaming, it tastes more fragrant and waxy.

Braised pork with lees

Sauted pork is a famous traditional dish, belonging to the Department of Jiangsu cuisine. It is mainly made of streaky pork. The cooking technique of sauted pork is mainly steaming. The characteristics of fermented glutinous rice are red sauce, crispy and tasty, fat but not greasy, instant melting in the mouth.

Ingredients needed

Main ingredients: pork ribs (streaky pork) 500g

Seasoning: soy sauce 100g, lees 120g, cooking wine 100g, sugar 75g, ginger 15g, shallot 15g

Production method

1. Wash and slice ginger;

2. Wash and knot the scallion;

3. Scrape and wash the pork, put it into a cold water pot, cook it until it is five years old, then remove it and wash it;

4. Add 100g soy sauce, sugar, cooking wine, scallion knot, ginger slices and 200ml pork soup into the casserole with bamboo grates on the bottom, press the casserole with a disc, and cover the casserole;

5. Bring to a boil over medium heat for 5 minutes, then simmer over low heat for about 30 minutes, and cool the meat thoroughly;

6. In a bowl, add 5g of soy sauce, cut the meat into pieces about 9cm long and 0.9CM thick, and put the skin down into the bowl;

7. Mix the Lees with 100 grams of stewed meat juice, spread them on the meat surface, seal the bowl with cellophane, steam for about 1 hour, and turn the meat on the plate.

History and culture

As a seasonal delicacy in Changzhou in winter and early spring, Zao Kou meat originated from the folk dishes in southern Jiangsu and was introduced to restaurants more than 70 years ago. In 1925, qiangliangsheng, a famous chef in Changzhou, changed the color of mixed soy sauce to adding materials directly in the cooking process to make the dish better in color, aroma and taste.

Characteristics of dishes

The dishes are red in color, crisp and tasty. They are fat but not greasy. They melt in the mouth. After repeated steaming, they taste more fragrant and glutinous. They can be condensed into a ball after cooling, so they are easy to carry. Local people often give gifts to relatives and friends.

What to eat

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

It is sweet and salty in taste and flat in nature. It enters the spleen, stomach and kidney channels. It can nourish the kidney and blood, nourish yin and moisten dryness.

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

The patients with dampness heat and phlegm stagnation should take it with caution; the patients with obesity and high blood lipid should not eat more.

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Chinese PinYin : Zao Kou Rou