Carp braised in sauce is still the best!
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I found that braised carp tastes better than braised grass carp; it’s just a bit more expensive. Maybe Wahaha has improved its cooking skills. Is there any cooking expert who can share some tips for making pork with preserved mustard greens?
In Sichuan it’s called Shao Bai; where I come from it’s known as salted vegetable meat, and it’s made from pork belly
Carp is more tender than grass carp, and the price is roughly the same here. Pork with preserved mustard greens = Braised pork? ! For Sichuan Shao Bai, one only needs to know the basic ingredients: pork belly with skin, Yibin pickled vegetables (the best choice for authentic preparation), brown sugar, and soy sauce. After steaming, it is placed on a large plate; it’s rich in flavor but not greasy, making it a delicious accompaniment to rice. I’ll research the specific methods another time and then discuss it (I’m not sure yet whether the meat needs to be cooked first).
For us workers these days, as long as we have something to eat that’s enough; prices have risen so much
I think high-quality crucian carp is still the best to eat!
Perch is still tastier: lol
Steamed bass is delicious. I’m not really a fan of fish (*^__^*) Hehe… I prefer duck. .
Pork with skin: use a whole piece of pork belly with its skin, cook it until it’s half-cooked, remove any blood foam from it, then fry it in sugar syrup. Finally, cut it into slices, arrange them in a bowl, and steam them.
Hehe, I like eating duck too; if there’s fish available, I’m happy to have that as well. Haha. . .
Huh? ? Ducks? ? I don’t eat duck... but chicken wings and chicken feet are quite good indeed{:1_90:} Salted shrimp is also nice, but eating too much of it can cause internal heat; boiled shrimp doesn’t have that problem! Actually, as long as I have something to eat, I’m not picky. (*^__^*) Hehe… As long as it’s not duck or pig liver
This post was last edited by 870471450 on 2016-12-10 01:40; people in the north like it because of its coarser texture