1990中国上海红烧肉Chinese Shanghai Braised Pork Belly

上海红烧肉起源于中国民国时期，属于中国上海本帮菜系。中国上海本帮菜以浓油赤酱为特色，咸甜口味。在上世纪90年代的中国，上海红烧肉成为了一道上海家庭必备的经典美味。上海红烧肉浓油赤酱，色泽红润，肥而不腻，酥而不烂，咸甜可口。烹制是选用带皮五花肉切成方块状，把葱段、姜、八角、桂皮在油锅里炒香，然后放入肉块炒制，加入花雕酒、酱油、老抽、黄冰糖、清水、煮好改刀后的鸡蛋（划刀鸡蛋更入味）一起煨制，等水收干后，色泽红润的红烧肉就做好了，上海人非常喜欢。

Shanghai braised pork belly traces its origin back to the Republic of China period and stands as a representative signature of Shanghai local cuisine. Renowned for its rich sauce and glossy finish, Shanghai local food is famed for its savory-sweet flavor profile. By the 1990s, this braised pork belly had evolved into an essential classic delicacy in every Shanghai household.

Boasting a glossy reddish hue, the dish is rich yet not greasy, tender without falling apart, and perfectly seasoned with savory and sweet notes. Skin-on pork belly is cut into large chunks. Scallions, ginger, star anise and cinnamon are stir-fried in hot oil to release fragrance, followed by the pork cubes. Add Chinese rice wine, soy sauce, dark soy sauce, yellow rock sugar and clear water, then put in scored hard-boiled eggs to simmer slowly. Once the sauce reduces to a glossy coating, the ruddy and appetizing braised pork belly is ready, deeply cherished by Shanghai locals.