Dongpo meat belongs to Zhejiang cuisine, and the finished product is thin-skinned and tender, with bright red color, strong flavor and mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. Dongpo meat is very particular about the selection of materials. It is necessary to choose skin pork as the main raw material, and pork should be fat and thin. It should be boiled in water first and then cut into cubes for cooking. It is characterized by using Shaoxing yellow wine as the main stew material, and simmering for a long time with low fire, and the taste is authentic. It is said that this dish was invented by Su Dongpo. Su Dongpo's "Stewed Meat Song" said: "Huangzhou is a good pork, and its price is as low as dirt. The rich refuse to eat, and the poor don't understand cooking. Slow fire, lack of water, firewood can't afford to smoke, don't rush it when it is ripe, and it will be beautiful when the fire is full. " Ingredients: pork belly square, ginger slices, shallots, soy sauce, rock sugar, Shao wine method: 1. Boil the water in the soup pot, add the meat and cook for 5-8 minutes. 2. Take it out after cooking. 3. Put the cooked meat into a cold water basin, clean it and cool it. 4. Cut the meat in half first. 5. Then cut into six small pieces of meat, each piece of meat is about 81-111 grams. 6. Spread ginger slices on the bottom of the casserole. 7. Spread the ginger slices with shallots. 8. Put the meat side face down neatly on the chives. 9. Pour in the right amount of soy sauce and put about 51 grams of soy sauce per 511 grams of pork. 11. Sprinkle in rock sugar, the amount of rock sugar is generally half that of soy sauce, and white sugar can also be used. 11. Pour Shao wine into the casserole. Rice wine is the best Shao wine, and carved wine can also be used. Generally, the more compact the meat is, the smaller the gap is, and the less alcohol is used. Usually, 251 grams of Shaoxing wine can be used for 1111 grams of meat. 12. Fill the lid with wine and bring it to a boil over medium heat. 13. Then change it to simmer for two hours. The flame is the size of a candle, and it doesn't need too much firepower, as long as it remains immortal. The lid of the casserole must be tight, and the air holes on the lid should be sealed in advance, using aluminum foil paper or non-toxic adhesive plaster, as long as it is kept airtight. 14. After stewing for two hours, take out the meat, this time with the skin facing up and put it into a prepared stew or a small casserole. 15. Scoop out the original soup from the casserole and pour it on the picked meat. 16. Put the casserole and stew in the cage, cover the steamer and steam for another hour on medium heat. 17. Pick out the meat and put it on the plate for eating.

Su Dongpo is not only a poet, but also a legendary gourmet. Dongpo pork and Dongpo elbow are both named after Su Dongpo, which mainly shows his position in the food industry. One reason that can't be ignored is that Su Dongpo is from Meishan, Sichuan. Meishan is a famous food place in Sichuan, and it is in this environment that Su Dongpo's food career has been helped to some extent. Method 1

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. Dongpo meat has good color, aroma and taste, and is deeply loved by people. Slow fire, less water and more wine are the keys to making this dish. Dongpo pork is stewed with pork. Generally, it is a square-shaped pork about two inches long, half of which is fat and half is lean. It is fat but not greasy, with a bouquet and is very delicious.

Ingredients:

Pork belly, 3 bundles of scallions, 8 slices of ginger, 2 cups of cooking wine, 2/3 cups of light soy sauce, half a spoonful of dark soy sauce, 4-5 pieces of rock sugar

Practice:

1. Blanch the pork, cut the pork into a finger-long square, and spread thick scallions in the casserole.

2. After adding pork, pour in a proper amount of water, preferably over the onion, then pour in cooking wine, light and dark soy sauce, add a few pieces of rock sugar, cover the pot, boil over high fire and simmer for 91 minutes.

3. Pick up the cooked pork belly, put the skin up in a big bowl, pour the original juice from cook the meat, and steam it for 31 minutes before eating.

method 2

main ingredient: pork belly (1111g)

seasoning: ginger (81g), onion (111g), yellow wine (411g), rock sugar (81g), soy sauce (151g) and salt (2g)

practice. I bought a lot today, too. This dish takes time. Make more at a time, and store it in cold storage, which will be convenient for the next time.

2. Cut the meat into large pieces, put cold water into the pot, boil it for about 3 minutes, and remove blood foam and impurities.

3. Put a small amount of water in the pot, and stir-fry the rock sugar until the big bubble becomes small, and then the color will be darker, but the photo will be taken a little earlier, otherwise the sugar will be fried to a paste

5. Pour a small amount of boiling water to make the sugar color.

6. There is a bamboo mat at the bottom of the casserole. I made a disposable one by myself without using the stems of thin reed leaves.

7. Spread the ginger slices and onion knots.

8. Cut the cooked pork belly into 2-3 cm square pieces and fry them with straw rope. I also tied it with reed leaves.

9. With the skin facing down, put the meat pieces in the pot, add soy sauce, the braised soy sauce I used, and pour the sugar color and yellow wine.

11, then cover and boil over high fire, and simmer over low heat for 2 hours. Try not to open the lid in the middle, so that the sauce, that is, the taste of reed leaves, is fully immersed in the meat.

11, after simmering, turn the skin over and add a little salt. If the soy sauce used is salty enough, you can also simmer for about 11 minutes without salt.

12. Finally, I moved the meat into the stew. I made too much meat, so I used a small casserole, which also filled two casseroles. Pour the soup into

13, cover and steam for another 31 minutes.

Tip:

1. If you can't or don't like fried sugar, just add rock sugar directly.

Remember, Dongpo meat must be cut bigger, otherwise it will be braised pork.

Dongpo meat, a famous dish in Hangzhou and a delicacy of Han nationality, is popular in Jiangsu and Zhejiang provinces. Legend has it that it was created by Su Dongpo, a poet in the Northern Song Dynasty. Production method: cut pork belly into large pieces, pad the bottom of the pot with onion and ginger, add wine, sugar and soy sauce, and simmer slowly with water.

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Su Dongpo's poem "Eating Pork" says: "... slow fire, little water, he is beautiful when the fire is full." Dongpo meat is good in color, aroma and taste, fat but not greasy in mouth, with a bouquet, very delicious and deeply loved by people. Dongpo pork has now become a traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day.

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Since I learned how to make Dongpo meat, this traditional famous dish has become the main dish of my family's festivals and banquets, and it has not only won delicious food, but also many praises! Ingredients: ① Pork with fine skin, 1111g; ② Ancient Yue Longshan yellow wine, 351g; ③ Fresh ginger, 51g shallot, 111g; ④ Soy sauce, 51g; ⑤ Pepper, a handful of aniseed, 2 pieces of cinnamon, 51-61g of rock sugar; utensils: casserole, two pairs of disposable chopsticks, folded into several sections:

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(1) Wash the pork belly in a cold water pot first. Open for about 8 minutes (2) Take it out and cool it and cut it into cubes of about 3cm

Please click here to enter a picture description (3) Build the bottom of the pot into a well with several pieces of bamboo chopsticks (4) Place chives and ginger slices in turn (5) Place the meat pieces with the skin facing down. It's better to put it in a compact way. [6] Add soy sauce, savory soy sauce, old wine, rock sugar and [7] in turn, and bring it to a boil and simmer for 2 hours (it's a small fire).

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[8] When the time is up, take it out and put it in a container with a lid (no soup). It's best to put the meat pieces next to each other. Steam over high fire for 1 hours, and take out ⑼ Boil the soup when stewing the meat, add water and starch and pour it on the steamed meat

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Tip: Because of the role of soy sauce, the salinity is enough, so there is no need to add salt, and because it is yellow rice wine, there is no need to add water. Besides the yellow rice wine used here, Huadiao wine and Shaoxing old wine are all good raw materials.

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Since I learned how to make Dongpo meat, this traditional famous dish has become the main dish of my family's festivals and banquets, and it has not only won delicious food, but also many praises!

The author has studied the food culture in Hangzhou for a long time, and found that the netizens who answered this question already have many modern methods to make Dongpo meat. The author gives an answer from the skill of making Dongpo meat by the ancient method.

First of all, everyone should know that Dongpo meat, without the story of Hangzhou Mayor Su Dongpo, is actually a piece of braised pork. Therefore, in principle, as long as you can cook braised pork, you will also burn Dongpo meat.

Secondly, because Mr. Dongpo is a very good foodie, his own records about braised pork can be regarded as the most authentic ancient cooking technique of Dongpo meat. The details are as follows:

1. Complete Works of Dongpo (Volume 98) Ode to Pork: "Clean the pan, less water, and the firewood can't afford to smoke. Don't rush him when he is ripe, he is beautiful when the fire is full. Huangzhou good pork, the price is as cheap as dirt. The noble refused to eat, and the poor couldn't understand cooking. In the morning, they got up and made two bowls, and they were so full that they didn't care. "

2. Su Dongpo said in the article Bi Zhongju: "I occasionally read The Warring States Period? "See the language of Chu Shi Yan Yan, eating as meat, and smiling happily. If you are a poor person, you are clever at living in poverty. Vegetables and millet are hungry, and their taste is the same as that of eight treasures. And when I am full, I am afraid that I will not hold on until I am full. Beauty and evil are in me, why are they in things? Reading Buddhist books and combining medicine to save people are two things that I think are very generous for living in seclusion. I've tried the old Buddhist books, but I can't make sense of them. When I was alone, I took the shallow hypothesis to wash myself. If the farmer went to the grass and spun away, although it was useless, it would eventually be better than not going. If the gentleman of the world, the so-called transcendental metaphysical person, the servant does not know. In the past, it was self-righteous to state that the ancients were good at Zen, but what the humble servant said was shallow. The servant tasted what the ancient duke said, and compared his diet with dragon meat. The pork that the servant has learned is also different from the pig and the dragon. However, the public always says that the dragon meat is not as good as the pork that the servant eats, which is really beautiful and full. "

Based on the analysis of the above two historical materials, the key point of this famous dish's making method is to simmer it with low fire. When you try to make Dongpo meat at home, you often put it in a small pottery pot or steamer and steam it for 31 minutes with high fire until the meat is crisp. However, the Dongpo meat in the building outside the building must be stewed at least until it can be rotted with a slight poke with chopsticks. The poem at the beginning of this article has already written: "The firewood can't afford the smoke", which means to light the firewood, control the heat, and simmer with a small fire without flame. Presumably, this is the conclusion drawn by Su Shi in his constant attempts: if you use urgent fire, it is not only easy to control the heat, but also the taste of meat and seasoning can not be printed completely; You can only cook the meat slowly with a small fire, and it melts in your mouth, fat but not greasy, with excellent taste and five flavors.

Although Dongpo has cooked this "Dongpo Meat" in many places, it has been sung by literati in the past dynasties because of its deep friendship with Hangzhou. Various stories and legends about Mr. Dongpo and Hangzhou have increased the cultural connotation of this dish, such as:

In the Qing Dynasty, literati joked that Dongpo liked to eat pork according to Su Shi's poems. "The Play Answers Fo Yin" says: "The far duke sells wine and drinks Tao Qian, while Fo Yin cooks pigs and waits for his son. After picking flowers into honey, I don't know who is sweet for hard work. "

Cha Shenxing pointed out in the Supplement to Su Shi in Qing Dynasty: "Dongpo likes to eat roast pork. When Fo Yin lived in Jinshan, he cooked pigs for him. One day was stolen, and Dongpo's play was a poem. I don't carry it in all the moments, but I will collect it today. "

Therefore, to make Dongpo meat, one should simmer with low fire, and the other should pay attention to the use of shochu that Jiangsu and Zhejiang are good at. Other points have been revealed above. In addition, when you taste this delicious food, you must tell the diners the ins and outs of this dish. Only in this way can you live up to the reputation of this braised pork called Dongpo.

1. put water and pork belly in the pot, and take the pork belly out and wash it immediately after the water boils. 2. Put green onions, ginger and star anise in the casserole. 3. Cut the pork belly into 4cm cubes, add the shallots, and place them neatly in the casserole. 4. Add soy sauce, soy sauce, 51ml of carved wine and 2 pieces of rock sugar in turn, and cover the pork belly with water.

5. Cover with high fire and boil, then simmer for 41 minutes, turn the pork belly over, then cook the remaining 51 ml of carved flowers, and finally simmer for 21 minutes.

6. the secret of being fat but not greasy: remove the floating oil from the pot, put the cooked Dongpo meat into pottery or a tea bowl, pour the gravy on it, then cover it and steam it for about half an hour. Tips

1. You must choose the first-class five-layer three flowers, commonly known as pork belly. If you want to cut the meat neatly, it is best to blanch the whole meat first and then cut it into cubes.

2. When stewing, it is necessary to master the heat, boil it with strong fire and stew it with low fire, so as to achieve the requirements that the meat is crisp and rotten, the shape is unchanged, and the oil is not greasy.

3. Dongpo meat should be authentic, without Shaoxing wine, and the golden color of carved flowers is also very suitable. Carved flowers were put in twice, because wine aroma gradually distributed when cooking for the first time. After pork belly was turned over, the remaining carved flowers were put in, and the meat was cooked with a small fire, which would have a faint bouquet but not too strong.

ingredients: pork belly with pork belly, onion, sugar, Shaoxing wine, ginger, soy sauce. Production process 1. Scrape pork belly, cut it into 11 square pieces (about 1.2 halves), cook 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 bamboo grates, first spread onions, put ginger pieces, then arrange the pork skin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, and finally add onion knots, cover the pot, and enclose the casserole with peach paper.