Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

Food harem The hoof is the part from the knee joint to the pig’s hoof, which is mostly tendon and skin, not much meat, little fat but not too fat. Therefore, when stewing, stocking, cooking bamboo shoot soup, even soft-boiled with maggi garlic chili or any other processing method is reasonable. According to traditional medicine, pig’s hoof is normal, so it is often used for people with boils, bad blood, weak pregnant women, low milk or milk loss… And from that concept, sometimes hoofs stick tightly. with the concept of “food for birth mothers” because of the benefit of milk. To talk about the dishes made from pig’s nails, there are countless. For example, if it is a dish for a new-born woman, the spring rolls are often cooked with porridge. Fingernail porridge consists of 2 main ingredients: plain rice (glutinous rice can be added) and hog gio. After being cleaned, cut into bite-sized pieces, they are blanched with boiling water of 100 degrees Celsius, or can also be old hot water to ensure cleanliness, dirt and debris adhesion. Nails are marinated with a little salt before being brought to the kitchen to cook until soft. When the spring rolls start to soften, add the rice, let it simmer until the porridge is cooked, then season with salt and pepper to taste and turn off the stove. Porridge porridge for people after giving birth previously only had rice and nails as the main ingredients. Now there are more variations of half porridge and half soup when adding potatoes, carrots, and enough essence for newcomers to “get out of bed”. Also belonging to the “version” of milky pork leg, it can be stewed pork leg with lotus seed, red apple, yea, ginseng or stewed pork leg with pumpkin, papaya… There is one more dish that is definitely not delicious without pork chops. It’s dried bamboo shoot soup. In the past, bamboo shoot soup was usually only cooked on the occasion of the traditional New Year, now life is better, when you like to eat, you can cook it. Bamboo shoot soup is mainly cooked with chicken, geese, and pork ribs, but many housewives have the habit of adding 1-2 extra hams to get enough fat. In the North, every early winter, when kohlrabi is in season, the potatoes have just been unloaded, that’s when many families will always have boiled potatoes with pork feet, adding a little kohlrabi, carrots, and carrots. sour. It is an energizing dish to combat the harsh cold. Regional Variations Potato “ta” is the way that marketers and vendors call it to refer to the “potatoes” grown in the North that are harvested in each winter crop. This potato is light yellow, small and friable, a far cry from the hand-sized potatoes imported from… across the border. There is an interesting anecdote that the writer Nguyen Viet Ha, in a passage of the novel “Three of the people”, he wrote about the dish “potato stew”. When through the editing hands of the publisher editor (who is originally from the South), the “classic” dish of the North was turned into “Tay Ninh potato with pork leg”. Also because of the introduction of dishes between regions, there are a series of cooking groups on social networks teaching each other how to cook Ca Bung with hoof. The recipe and ingredients are the same, except for the change from pork belly to pork leg. Spring rolls combined with eggplant for a fatty, greasy and fleshy taste, the same batch, turmeric and spices such as guava leaves, perilla, scallions… make the dish worth a try. In the wave of learning to cook through “groups” on social networks or on youtube, there are many other dishes related to spring rolls such as braised pork belly with coconut water (recipe like braised pork belly), braised pork hock with magi, or braised pork belly. braised pork leg with… Cocacola. Each dish has a unique taste, bold regional character. There is one thing that is quite difficult when making dishes from pork feet, which is the process of simmering the nails so that they are both soft and tender, but the tendons inside, the skin on the outside are not crushed, and the food still has a certain crunchiness. In general, this is a skill, and when learned, the chef is of course very experienced due to so many … failures. In Hanoi, spring rolls are used by many noodle shops as an indispensable ingredient. And it is the people who cook bun bung that are always the most experienced in boiling the hoof so that the finished product fully meets the above criteria. About a few years ago, the markets of Hanoi appeared many rows of roasted pork leg with honey leaves. The whole pork leg is boneless, stuffed with molasses leaves, dried onions and other spices and then grilled on charcoal. The dish is probably imported from the northern border provinces, more suitable for drinking than with rice. As part of the online “trend” of eating, recently, there is also a frozen boneless pork leg. Many goods are sold, advertising is fresh and delicious, but the source is not mentioned. Pork legs are stripped of bones and have the right skin and tendons. The “loving shops” guide customers to boil whatever is delicious. The person who wrote this article was originally a “fan of pork leg”, but never dared to try it because the piece of meat was still white and frozen, so it was scary. It is not known how long after the bone was removed, it was in the cold storage. Well, whatever is freshest, most natural, buy it. Also because of the introduction of dishes between regions, there are a series of cooking groups on social networks teaching each other how to cook Ca Bung with hoof. The recipe and ingredients are the same, except for the change from pork belly to pork leg. Spring rolls combined with eggplant for a fatty, greasy and fleshy taste, the same batch, turmeric and spices such as guava leaves, perilla, scallions… make the dish worth a try. In the wave of learning to cook through “groups” on social networks or on youtube, there are many other dishes related to spring rolls such as braised pork belly with coconut water (recipe like braised pork belly), braised pork hock with magi, or braised pork belly. braised pork leg with… Cocacola.