名菜历史干锅炖是安徽绩溪民间对红烧肉的一种做法的称呼,是当地的一道净肉菜。原料是猪肉,以农村散养黑猪为佳,配以几十种中草药和传统秘方,经过卤制、上色、浇汁而成。其特点是刀工讲究,选用肥瘦相间的猪肉,切成约三公分大小的方块,肥瘦肉比例基本上是对等。做出来的这道红烧肉看着特腻,让人不敢下筷,但一旦下筷,又让人欲罢不能,口感肥而不腻,肉质细嫩,香味扑鼻。 History of the famous dish stew is Jixi, Anhui Anhui folk practices of pork called, is a local net meat dishes. Raw materials are pork, black pigs in rural areas to better support, together with dozens of Chinese herbal medicine and traditional recipe, after halogen, color, pouring juice made. It is characterized by knife-savvy, use fat and white pork, cut into about three centimeters in size, the proportion of fat and lean basically is the equivalent. This made of pork under the special look very greasy, people can not chopsticks, but once the next chopsticks, but also make people unable to stop, taste fat and not greasy, tender meat, fragrant smell.