Braised meat in jar

Features: The meat is deep red in color, original, fat but not greasy, fragrant and crisp, and it is a traditional delicacy deeply loved by the elderly and children. Chengde area is rich in wildlife resources. In ancient times, local people mostly hunted for a living. Braised meat in the jar was a way for people to cook wild animal food at that time, which not only kept the original flavor of the soup, but also made it easy to stew the meat thoroughly. Therefore, it has become one of the traditional meat-eating methods in Chengde area. Before the Manchu came to power, it was also a hunting-oriented tribe, and it was also a traditional way to eat all kinds of meat in the altar. Legend has it that when Wang Dourgen lived in the palace of Karahe in Chengde, he often hunted wild boar, antelope, roe deer, deer and other game and cooked it in an altar. From the late Qing Dynasty to the early Republic of China, this method was inherited and developed. Guangdelou, a famous restaurant at that time, specialized in braised meat in small jars. Its cooking method is exquisite and its taste is rich. Later, stewed meat developed from game to poultry and livestock. Cooking method [raw materials] 5000 grams of pork belly, 1500 grams of soy sauce, ginger, pepper water, aniseed, cinnamon, clove and sugar. [Technology] (1) Cut the meat into corrugated pieces and pickle it in soy sauce with ginger, pepper water, aniseed, cinnamon, clove and sugar; Put the salted meat into the jar, put the broth without meat, and add cooking wine, salt and sugar; Leave the jar for a little night, and put a little millet and water in the bowl. (2) Put the altar on strong fire, and after the broth is boiled, stew it with slow fire, then stew it with low fire for 1 hour, and repeat this for 4 to 5 hours until the millet in the bowl at the mouth of the altar becomes porridge.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)