Puwufang Braised Pork

Puwufang Braised Pork

　　   Preparation Method:

　　        1. Ingredient Selection: Choose live pigs weighing around 50 kilograms, with thin skin and tender meat, and take their front and hind legs. The seasonings include cinnamon, Sichuan peppercorns, star anise, scallions, ginger, salt, red yeast rice, sugar, yellow wine, and monosodium glutamate.

　　        2. Remove the hair from the skin-on pork, scrape it clean, and cut it into 750–1000 gram cubes. Cure them in salt overnight in a cold storage room, then place them in the pot.

　　        3. First, boil them in plain water for about one hour. Take them out, rinse them clean with water, add salt to the original broth, skim off the blood foam, clarify the broth, then place the meat back in the pot. At the same time, add cinnamon, Sichuan peppercorns, star anise, scallions, ginger, and salt. Boil over high heat.

　　        4. After boiling, add yellow wine and red yeast rice. Cook for 1.5 hours, then add sugar and reduce the heat.

　　        5. Cook until the meat is tender and the sauce is thick. When ready to serve, add monosodium glutamate and brush the surface of the meat with a layer of sauce to complete the dish.

　　        6. Storage: Keep in a ventilated and cool place, and do not store for more than 24 hours. In summer, eat it as soon as it's bought. It can be stored in the refrigerator for up to 3 days.

　　        Product Features: Bright red color, tender and rich aroma, soft but not falling apart, sweet with a hint of saltiness, fatty but not greasy, lean but not tough.