This dish is red and bright, crispy and tender, sweet and sour and slightly spicy. Rub the fish with salt first, and fill your stomach with Chinese cabbage leaves. Heat the oil pan, stir-fry the fish and onion until half-cooked, add ginger slices, pour salted bean juice or soy sauce and wine, and cook until cooked.

Before cooking, sprinkle the cut orange peel on the fish and serve it on a plate. Marinate the crucian carp with salt, add a little wine, fry the fish with hot oil and onion ginger, then put the fish with bean sprouts and onion ginger on it and steam it with a little soy sauce.

2. Dongpo meat:

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin and tender, red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. Dongpo meat has good color, aroma and taste, and is deeply loved by people. Slow fire, less water and more wine is the key to cooking this dish. Dongpo meat is stewed with pork. Generally, it is about two inches square pork, half fat and half lean. Fat but not greasy, it smells like wine and is very delicious.

3. Dongpo tofu:

When Su Shi was demoted to Huangzhou, his salary was not high and his life was simple. He often cooked for his guests. But the ingredients are limited, so we can only try to make the limited ingredients taste the most beautiful. By chance, I cooked a dish with Huangzhou tofu, and everyone praised it. Later, where Su Shi was demoted, this dish spread there.

Extended data:

Gourmet dajia

Su Shi is a gourmet himself, and there are many records of Su Shi's invention of food in the note novels of the Song Dynasty. When Su Shi learned about Hangzhou, during May and June of five years in Yuan You, there was heavy rain in western Zhejiang and Taihu Lake flooded. Su Shi directed the dredging of the West Lake and the construction of Su Causeway.

Hangzhou people thanked him. During the Chinese New Year, everyone carries pigs and drinks to pay a New Year call to him. Su Shi instructed his family to dice the pork, burn it red and crisp, and then give it to everyone. This is the origin of Dongpo meat.