1. Get down on your knees and write about 611 words to explain how to make Dongpo meat

Su Dongpo, a great writer in the Song Dynasty, was an official in Hangzhou twice, the first time when he was a judge (AD 1169), and wrote many well-known West Lake poems. In 1188 AD, the West Lake was in decline after a long period of no renovation, and the government spent a lot of money to renovate the West Lake, but no results were achieved. At that time, the satrap wanted to waste the lake to make farmland. At the critical moment, Su Dongpo once again went to Hangzhou as a satrap.

Su Dongpo thinks that "Hangzhou has the West Lake, as people have the eyebrows", which can never be abolished. He led the people of Hangzhou to dredge the West Lake, and finally made it youthful again. The people of Hangzhou were so grateful that they beat gongs and drums, carried pigs and carried wine to the Taishou House. Su Dongpo couldn't refuse, so he had to accept it. Faced with piles of pork, he asked the chef to cut the meat into cubes, stewed elbows in Meishan, Sichuan, his hometown, combined with the taste characteristics of Hangzhou people, added ginger, onion, brown sugar, cooking wine and soy sauce, stewed it with slow fire until it was tender and crisp, and then distributed the meat according to the roster of migrant workers dredging the West Lake.

The migrant workers tasted the braised pork sent by Su Taishou, and they felt that the taste was unusual, so they called it Dongpo Meat in succession. A restaurant owner had a brainwave and managed to invite a chef from Taishoufu to make Dongpo pork according to Su Dongpo's method, so the restaurant kept customers from morning till night and its business was particularly prosperous. Other restaurants followed suit at first sight. For a time, restaurants of all sizes sold "Dongpo Meat", which became the first dish in Hangzhou. Later, "Dongpo Meat" spread more widely, became more refined and became a famous dish popular all over the country. At present, there are famous Dongpo Meat in Hangzhou, Dongpo Meat in Huangzhou, Dongpo Meat in Yongxiu, Jiangxi, Dongpo Meat in Yangzhou and Suzhou, Dongpo Meat in Dali, Yunnan and Dongpo Meat in Sichuan, Su Shi's hometown.

firstly, prepare 2 kg of pork belly with skin, which should be large, then prepare one or two pieces of winter bamboo shoots and onions, half a catty of spinach, a small piece of lard, 8 liang of yellow wine, 1 liang of sugar, a few slices of ginger, 4 liang of soy sauce and some salt.

The specific operation is:

Roast the skin until it is brown, then soak it in water and scrape off the burnt skin with a knife. And draw a cross knife on the skin of the meat.

After washing the casserole (cleaning the pot), spread the ginger slices and onions on the bottom of the pot, and then put the cut meat pieces in the pot, paying attention to placing them, not pouring them. Put winter bamboo shoots on the meat, cut them into cypress leaves, and then add cooking wine, soy sauce, sugar and a little water (less water).

Now, cover and cover. After almost 1 hours, turn over the meat every 11 minutes until it is tender and delicious (don't rush him when he is cooked,

when the fire is full, he will be beautiful). At this time, the soup is oily, and you can call me when you put it on the plate.

In addition, stir-fry the spinach with lard on a high fire, and put salt on the sides of the plate as soon as it is cut off. I should be here by this time, so it's just right to pick it up and pack it up and go home. You can review it again, do another one, and practice more to improve.

winter bamboo shoots and spinach are added to this dish, for the sake of delicious taste and good color, and for the sake of homonym. The combination of "winter" of winter bamboo shoots and "spinach" is the homonym of Dongpo, and the meat is just Dongpo meat. 2. A good sentence describing the color, fragrance and taste of Dongpo meat in the composition

Dongpo meat is excellent in color, fragrance and taste, and is deeply loved by people.

Dongpo pork belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. It is this that makes it a well-known dish. Su Dongpo is even more fascinated by this. He once wrote in the poem "Eating Pork": slow fire, less water, and he is beautiful when the fire is full. Get up and play a bowl every day, so full that you can't worry about it. As Su Dongpo said, "slow fire, less water, more wine" is the secret to making this dish.

Dongpo Meat was created in Xuzhou, perfected in Huangzhou and famous in Hangzhou. When you go up and have a look at the red, bright, slippery, square and steaming Dongpo meat, you will leave a lot of saliva. Smell it, its fragrance is overflowing, as if it can be smelled several blocks away. It tastes very delicious, and it is tender, soft and not sticky at all. Although it has a lot of oil, it is not greasy at all, just like Su Dongpo himself. Although he is proficient in piano, chess, calligraphy and painting, he is not proud at all, and his image has always been so clean and honest. This is the reason why Su Dongpo is immortal, and it is also the reason why Dongpo's meat is fat but not greasy, sweet in fragrance and waxy in crisp ... < P >! Dongpo meat, my favorite delicacy! 3. To write a composition about Hometown Cuisine, I want to write Dongpo Meat in about 611 words. The practice and allusion

begin with: "Slow down the fire, lack water, and it will be beautiful when the fire is full."

This is a poem written by Su Shi of the Song Dynasty, one of the eight masters in the Tang and Song Dynasties. Su Shi is commonly known as Su Dongpo. According to legend, because of his integrity as an official, ordinary people heard that he likes to eat braised pork. In the Spring Festival, they all gave him pork to show their hearts.

Su Dongpo received so much pork that he thought he should share it with tens of thousands of migrant workers who dredged the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to every household together with wine according to the roster of migrant workers. When his family cooked it, they understood "send it with wine" as "burn it with wine", and the braised pork was more crispy and delicious. The eaters praised Su Dongpo for its unique cooking method and delicious taste.

Everyone praised it, and anecdotes spread. At that time, among those who asked Su Dongpo for a teacher to teach, besides learning calligraphy and writing articles, some people also came to learn to burn meat. After the Lunar New Year's Eve, every household in the folk makes Dongpo meat.

It's used to show nostalgia for him. Now it has become a traditional dish in Hangzhou.

Louwailou Restaurant cooked this dish according to his method, supplied it to the world, and constantly improved it in practice, which has been passed down to this day. Today, I introduce this famous dish to you, which is also the famous dish in my hometown of Hangzhou-"Dongpo Meat".

conclusion: Dongpo pork has a long history, and it was only when I made Dongpo pork that I realized its long history and value. So that I love my hometown more, and I love the famous dish of my hometown-"Dongpo Meat" more.

over! ! ! Receive the manuscript 4. Come to a food composition about Dongpo meat

It is said that when Su Dongpo was demoted to Huangzhou, in the poor life, he imitated the predecessors' practice and improved it, and made braised pork with wine and simmered it slowly.

This dish was initiated in Huangzhou, and later spread to Hangzhou, the capital of the Southern Song Dynasty, where it became a famous dish. In the area of Yongxiu (Yongxiu County, Jiujiang City, Jiangxi Province) in the north of Jiangxi Province, whenever a banquet is held, the first thing is two bowls of food and vegetables, which symbolizes harmony.

Then two bowls of big pork tied with straw came to the table. There are two bowls of pork on the sumptuous banquet, which looks unique. Pick up scissors, cut the straw, and taste it carefully. The meat color is clear and refreshing, and the entrance is crispy and glutinous.

the smell of meat is also mixed with a clear smell of straw, which is refreshing and really has an endless aftertaste. This kind of meat is called Dongpo meat.

why is this dish called "Dongpo pork"? There is such a legend. Legend has it that there was a famous writer named Su Dongpo in the Song Dynasty. He traveled all over the world.

At noon one summer, he came to a place called Aicheng in Yongxiu. At this time, it is the dog days in summer, and the weather is very hot.

There happened to be a towering camphor tree by the roadside, which shaded the sun. It was really a good place to enjoy the cool. Su Dongpo sat on a bench under a tree, enjoying the cool while reading.

reading, suddenly there was a cry. He looked up and saw a farmer with a child in his arms coming this way, followed by a crying woman.

Dongpo thought: It's probably that the child has some urgent disease. Although I'm not good at medicine, I've read a lot of medical books and pharmacy, and I know a little about common diseases. So he stopped the farmer and said, "Let me have a look!" " It turns out that the couple's middle-aged son is more precious than life, so they named the child "Jin Zai Li".

Jin Zaili suddenly fell ill today. He was unconscious and unconscious. The couple were so scared that they hurried to find a doctor with their children in their arms. As the saying goes, "seek medical treatment in a hurry."

The farmer looked at Su Dongpo's dress and was so enthusiastic that he immediately handed the child to him. Dongpo took a look, and the child clenched his teeth and twitched his hands and feet, which was exactly what the medical book said about heatstroke.

So he called the farmer to lay the child flat on the ground, picked a handful of camphor leaves and rubbed them under the child's nose. Then, according to the practice in the medical book, I fiddled here and pinched there.

After a while, Jin Zai started to cry. The couple were overjoyed. They picked up Jin Zai, grabbed Su Dongpo and walked home.

When Su Dongpo saw that the farmer was eager to give thanks, he had to follow. When I came to the farmer's house, I saw that it was not rich, but it was also very neat.

In order to show gratitude, the farmer kept Su Dongpo's warm hospitality for three days. This morning, the farmer excitedly bought two Jin of pork from the collection and brought it back with a bundle of straw.

As he walked, he thought, I've bought the meat, and I have to ask my husband about his taste. So I went to ask Su Dongpo.

At this time, the sun just showed half a smiling face, and the morning glow filled the sky. Dewdrops hung on the rice leaves in the field, like bright pearls. Su Dongpo is fascinated by this beautiful natural scenery. He is facing the east window, making a masterpiece of poetry, and is composing poems and lyrics, weighing words and phrases! The farmer asked softly at the door, "Sir, how do you think this meat can be eaten?" Dongpo was fascinated by his poems, and he read aloud: "Wo-Cao-Zhen-Zhu-Touxin Xiang.

"The farmer was stunned. What does this mean, sir? Think about it carefully: yes, he told me to cook the meat with straw and cook it thoroughly, so that it tastes delicious, so he said, "Cook it with grass and make it fragrant."

This gentleman is really different from us farmers. He speaks poetry and even eats meat. Thinking of this, the farmer took the meat to the kitchen, told his wife and straw to put the whole piece of pork in the pot and cook it until it was rotten.

When the food was served at dinner, Su Dongpo saw a whole piece of meat, which was not cut and tied with straw. He thought about it for some reason. I want to ask, but I'm embarrassed to ask. Do you want to eat? A whole piece of meat and straw are still tied to it, and I don't know how to do it.

The farmer was surprised to see Su Dongpo staring at the meat. He said to Su Dongpo, "I'll ask you in the morning. Didn't you say' cooking with grass makes your heart fragrant'? I made it according to your meaning. Why don't you eat it, sir? " Su Dongpo suddenly realized.

It turned out that the farmer had strung together his words, and the intermittent poems were heard by him as one sentence. In that case, we have to get off the donkey down the slope.

So he told him to cut the rope and eat happily with the farmer's family. I didn't expect that pork was mixed with straw flavor, which was very fragrant and delicious.

after dinner, the farmer and his wife went out. Dongpo thought: I am very sorry for the host's hospitality and the interruption for several days.

the host refused to leave several times, so I'd better leave today. I was sure of my idea. I took out five or two pieces of silver from my bag and put it on the table, leaving a note saying, "The host was kind enough to refuse, but Dongpo left without saying goodbye."

When the farmer and his wife came back, they were surprised to see the police. It turned out that the benefactor who saved their children was the famous Mr. Su Dongpo. This story spread from one word to ten, and everyone learned to tie meat with straw and cook it. It was really crispy and delicious.

villagers call this kind of meat "Dongpo meat". Because of its delicious taste and unique practice, it has been circulated.

It is said that when Su Dongpo was a secretariat in Hangzhou, he managed the West Lake and did a good thing for the people. By that time, the West Lake had been largely submerged by weeds.

after he took office, he mobilized tens of thousands of migrant workers to remove farmland and dredge the lake port, piled up the dug mud and built a long embankment, and built a bridge to unblock the lake, so that the West Lake could be restored and irrigated with water. After the West Lake was harnessed, the surrounding fields were not afraid of waterlogging or drought. This year, the weather was favorable, and the crops in the four townships of Hangzhou had a bumper harvest.

The people thank Su Dongpo for the benefits of managing the West Lake. During the Chinese New Year, everyone carries pigs and drinks to pay a New Year call to him. Su Dongpo accepted a lot of pork, had it cut into squares and burned red, and then distributed the meat to them for the New Year according to the roster of migrant workers who managed the West Lake.

Everyone is very happy. Everyone praises Su Dongpo as a wise official and calls the pork he sent "Dongpo pork". There is a big restaurant in Hangzhou. When the owner of the restaurant saw that people boasted about "Dongpo pork", he discussed with the chef and cut the pork into squares and burned it red and crisp. Hang out the brand, also named "Dongpo Meat".

As soon as this new dish came out, the business of that restaurant was booming. Customers kept coming from morning till night. Killing ten big pigs every day was not enough, which was appreciated by other restaurant owners. 5. Composition "Dongpo Meat" 451 words

Dongpo meat must have been eaten by everyone. It is said that it was made by Su Dongpo in the Northern Song Dynasty.

Dongpo meat originated from Huanggang, Hubei. Su Dongpo lived in Huanggang in 1181, and it was because the local pigs were meaty and cheap that he came up with this method of eating meat.

The main ingredients for Dongpo pork are pork belly, ingredients, a little onion, ginger, garlic and star anise, a little soy sauce, soy sauce, cooking wine and a little candy. The ingredients are ready, so let's start cooking.

put water and pork belly in the pot, boil it, take it out and wash it, put a little onion, ginger slices and star anise in the casserole, cut the pork belly into 4cm cubes and put it in the pot, then sprinkle soy sauce, soy sauce and salt on the meat according to your personal preference, pour in a little cooking wine and add a little rock sugar, and the imported water will not exceed the pork belly. Then, boil it over high fire and simmer for 41 minutes. After a long wait, Dongpo meat is finally ready.

Dongpo meat just out of the pot is steaming hot. As soon as you smell it, the fragrance will come to your face, which will make your mouth water. Then look at its shape. The small squares are arranged neatly, thin and tender, and the color is red and bright. Pick up a piece of chopsticks and gently bite it. It is full of mellow juice, crisp and not broken, and it is delicious and not greasy, which makes people want to eat it. Dongpo meat can also be eaten with cakes.

just cut the meat into pieces about 1.5 cm wide, then fry the cake into golden brown, cut a small mouth, put a piece of meat and a piece of lettuce in it, and take a bite. It's crisp and not greasy, which will make you memorable after eating. This is Dongpo pork in Hangzhou. After listening to my introduction, are you eager to have a hearty meal? Then act quickly. 6. The 51 words

about Dongpo Meat all say 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