It is said that "there is heaven above and Suzhou and Hangzhou below", and Hangzhou is a beautiful and rich city. She not only has beautiful scenery, but also has various special snacks and famous dishes. Dongpo meat is a famous dish in Hangzhou, and there is another story about it.

In the Song Dynasty, the talented Su Shi was banished to Hangzhou as a junior official. He not only writes good poems, but also loves to create delicious food. One day, he put pork belly and other ingredients together, simmered slowly and made this famous dish by accident. Because Su Shi's unique method of stewing meat has attracted people's attention, people named it "Dongpo Meat" after him. As soon as this dish was introduced, it was deeply loved by people.

My mother and I, two foodies, certainly want to taste this amazing "Dongpo Meat"! We came to a shop that cooked Dongpo meat, which was very delicious. I took the menu first and couldn't wait to order one first. Then, with special permission, I went to the kitchen to "steal the skills".

I saw my uncle boil a whole piece of pork belly in water, then remove impurities with clear water and cut it into pieces of similar size. Put it in a casserole covered with a hollow bamboo board, put the lean meat neatly, add some seasoning, and simmer for about an hour. Then turn the meat over and stew for about half an hour, skim off the excess oil stains, and then enter the last process. After a long wait, the meat is finally ready.

Look, these red pieces of meat are shining in the light. Among these four pieces of meat, there is also a green coriander. Fat meat is as fat as agate, lean meat is as red as a gem, and coriander is as green as jade. It's mouth watering.

I couldn't resist the temptation of delicious food and quickly grabbed a piece. Well, it's fat but not greasy. It doesn't feel oily at all. Maybe the bamboo board worked. Take another bite, this time lean meat.