Su Dongpo's greatest achievement in Huangzhou should be to create a famous dish "Dongpo Meat" for future generations. At that time, people were proud of eating mutton, and pork was quite cheap. Su Dongpo used his brains to buy pork, bought a few pounds, tried it at home, and finally figured it out for him. He said: "Huangzhou good pork, the price is the same as other dirty things, the rich refuse to eat, and the poor can't cook." Reduce fire, lack water, and it will be beautiful when the fire is full. "Of course, it's beautiful. In that era when there was no oil and water, the bones of braised pork softened at the sight of this shiny red and sparkling. Carnivores are contemptuous, but bamboo lovers are elegant. Su Dongpo likes eating meat and being arty. Those good bamboo shoots in front of and behind the house naturally become important ingredients for cooking Dongpo meat. When the meat is stewed until crisp and rotten, bamboo shoots are added, which fully attracts the fat and grease of the meat, and the meat itself has the fragrance of bamboo shoots. The perfect combination of the two makes it a delicate and popular food. " Without meat, you are thin, without bamboo, you are vulgar. People can get fat if they lose weight, but ordinary people can't cure it ",haha, if you want to lose weight, you might as well try bamboo shoots cook the meat.

working methods

1. Cut pork belly and blanch it in cold water for later use. Peel the spring bamboo shoots, cut them into small pieces and blanch them in cold water for later use.

2. Put the base oil in the pot, add the rock sugar and fry until brown, then fry the pork belly until it starts to smoke, and pour a bowl of boiling water, whichever is not meat.

3. Boil the water, add star anise, pepper, dried pepper and mushrooms and cook for 30 minutes, then add bamboo shoots and cook for 10 minute. When the meat is as thick as fat, use high fire to collect the juice.