Weteng babi godhog abang

Weteng daging babi abang utawa hong shao rou ( simplified Chinese ) yaiku sajian daging babi klasik saka daratan Tiongkok, masak abang nggunakake weteng daging babi lan kombinasi jahe, bawang putih, rempah-rempah aroma, cabai, gula, anise bintang, kecap lan peteng lan peteng, lan anggur pari . Weteng daging babi dimasak nganti lemak lan kulit dadi alus, lembut, lan gampang dilebur ing cangkeme, saos biasane kandel, legi lan lengket. Sajian kasebut duwe leleh ing tekstur tutuk sing dibentuk minangka asil saka proses kotoran sing dawa, sajrone cairan kasebut nyuda lan dadi kenthel. Umume disajik nganggo beras kukus lan sayuran ijo peteng, asring preinan. [1] Piring kasebut asring disiyapake nganggo endhog utawa sayuran pitik sing wis rebus, sing digunakake kanggo ngombe jus saka resep. [2]

Red braised pork belly
Red braised pork belly
Jeneng liyanéHong shao rou
Woworan pokokPork
Buku masakan: Red braised pork belly  Médhia: Red braised pork belly

Akeh propinsi Tionghoa duwe versi sing beda-beda, nanging sing basa Hunan (asring diarani "Gaya kulawarga Mao kaya daging babi abang abang" ( Chinese )) asring diarani salah sawijining panganan favorit Ketua Mao, lan disajikake ing akeh restoran Hunan ing saindenging China sing duwe spesialisasi "Masakan gaya Mao". [3] Popularitas sajian kasebut nyebabake pamrentah propinsi Hunan menehi kode resep, utamane mutusake manawa mung daging babi Ningxiang sing dirayakake sing kudu digunakake ing hongshao rou asli. [4]

Referensi besut

  1. "Chinese-Style Braised Pork Belly (红烧肉)". Asian Cooking Mom. 22 February 2020. Dibukak ing 25 February 2020.
  2. Dunlop, Fuschsia (February 2013). "Red-Braised Pork (Hong Shao Rou)". Epicurious. Dibukak ing 25 February 2020.
  3. Dunlop, Fuchsia. Revolutionary Chinese Cookbook: Recipes from Hunan Province (ing basa Inggris). W.W. Norton. ISBN 9780393062229. Dibukak ing 4 October 2016.
  4. Moore, Malcolm (29 January 2010). "China sets standard for Chairman Mao's favourite dish". Telegraph. Dibukak ing 4 October 2016.