Braised pork is made of mung bean powder, which is chewy, tender and smooth. Tianjin people buy braised pork home, either according to their own taste, or stew, or add sesame sauce and garlic sauce, and eat it cold. There must be braised pork on the table on February 2. Braised pork is a bit like bean jelly and skin-lifting, and the production process is much more complicated. In order to maintain better taste and quality, the processing technology of Xinjia braised pork is very complicated and takes a long time. Soak 50 kilograms of mung beans for 24 hours and grind them into slurry, then add seeds and precipitate them in vats for 24 hours. After squeezing to drain water, white and transparent dough can be obtained, and the dough weight is only 15 kg. Drain the dough with a certain proportion of water, put it in a large pot for 40 minutes, and then put it in more than 600 small bowls for cooling and molding.

Now the new family has a history of 100 years, but the output is very small.