Braised pork head, braised duck, red-cooked chicken duck neck, old chicken duck, drunk duck and black duck are all popular in the market. After thousands of years of history, braised pork still has its charm. Braised pork, also known as braised pork, is a dish made by blanching raw materials in prepared marinade after preliminary processing.
According to the content of oil in the marinade, it can be divided into oil brine (the content of oil in the marinade soup reaches 35%-50%) and water brine; According to the color of brine, it can be divided into red brine and white brine. According to the characteristics of oil brine, most of the irritating components contained in some spices added in brine belong to fat-soluble substances, that is to say, they are difficult to dissolve in water. If we increase the amount of oil in the brine, the aromatic substances in these spices will be fully dissolved, making the brine more fragrant. In addition, due to the increase of oil content in brine, a thick oil layer can be formed on the surface of brine, which makes the heat of brine difficult to dissipate and the boiling point rises. This also makes the pickled raw materials more mature and the dishes more tender and crisp. The dishes made by oil-bittern method have the characteristics of bright red color, rich flavor, tender, smooth and greasy.