Dongpo pork is a famous dish in Hangzhou, which is popular in Jiangsu and Zhejiang provinces. Legend has it that it was created by Su Dongpo, a poet in the Northern Song Dynasty. Its preparation method is: cut pork belly into large pieces, put minced onion and ginger on the bottom of the pot, add wine, sugar and soy sauce, and simmer with water. Su Dongpo's poem "Eat Pork" says: Slow fire, less water, when the fire is strong, he is beautiful. Dongpo meat is stewed with pork. Generally, it is about two inches square pork, half fat and half lean. The entrance is fat but not greasy, and it has a bouquet and is very delicious.

Dongpo braised pork

Dongpo meat recipe one

Pork belly 1500g, onion 100g, sugar 100g, Shaoxing wine 250g, ginger (Badong) 50g and soy sauce 150g.

Exercise:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, the best choice for pork is Jinhua 255 pig.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics: thin skin and tender meat, bright red color, rich juice, crisp and rotten but not broken, fragrant and waxy but not greasy.

Dongpo meat recipe 2

Raw materials:

Pork belly, ginger, shallots, soy sauce, Shaoxing yellow wine, sugar, etc.

Exercise:

After the pork belly is cooked, cut into dices, put the onion in a casserole, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knots, cover it, boil it with strong fire, stew it for 2 hours, then put the meat in a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.

Features: oily and crisp, fragrant.

Formula stage chart

Pork ribs (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

Nutritional components in Dongpo meat

Calories (8876.30 kcal) Vitamin B6 (0.06 mg) protein (147.94 g) Fat (885.43 g) Pantothenic acid (0.20 mg) Carbohydrate (66.39 g) Folic acid (58.00 g) Dietary fiber (1. Vitamin A (163.40 μ g), vitamin K (3.50 μ g), carotene (8 1.00 μ g), thiamine (1.44 mg), riboflavin (0.8 1 mg), nicotinic acid (nicotinic acid). Sodium (6969.27 mg) magnesium (450.20 mg) iron (25.27 mg) zinc (26. 17 mg) selenium (58.05 mg) copper (0.98 mg) manganese (2.82 mg).