Gao Yi Narration of Dongpo Meat Composition 1 "You refuse to eat, the poor don't know how to cook, get up in the morning and play two bowls, and you don't care if you are full." When I first saw this poem, I saw a strange picture. A romantic genius was eating meat with a feather fan and a black ribbon scarf. I couldn't help laughing. Since then, I have a different feeling about Dongpo meat in Hangzhou.
When I came to Hangzhou by chance, I couldn't wait to go to my friend's house and taste Dongpo meat that I had missed for a long time. Fortunately, I watched the whole production process: the knife fell, the pork belly with skin was wrapped into a square of moderate size, tied with a rope, and thrown into a pot for blanching. Pork cooked with water and cooking wine has lost its previous color, and it is white and clean.
Spread shallots and ginger slices on the bottom of the casserole, put down the naturally cooled meat pieces, add some red dates, add some spices, sprinkle with a handful of salt, and then pour in some yellow wine, water, soy sauce, soy sauce, vinegar and oil consumption. After the meat is boiled over high fire, the color of the meat is charming in an instant, not only white, but red with soy sauce. Then sprinkle a handful of brown sugar, and the yellowish-brown translucent particles fall into the pot and immediately melt in the rich boiling soup. From another small pot, the rock sugar is boiled, and the thick slightly golden sugar is poured on the meat, which adds a touch of bright color to the meat.
Cover the pot and stew for two hours. White smoke floated slowly, the pot boiled with a bang, and the kitchen was full of sweet and salty fragrance. White smoke floated, the temperature rose, pork danced in the pot, and the mood became warmer in the cold winter.
Take out the meat, put it on a plate, pour in the rich soup and steam it for another hour. Open the lid first, sprinkle with chopped green onion and take out the pot.
Dongpo pork soaked in soup is served in a porcelain bowl with blue flowers on a white background. Under the light, it is bright red and agate, with a soft golden light. White smoke curled up, drifting slower and lighter. The air is gradually filled with a strange smell, which is the unique aroma of Dongpo meat. The sweet but not greasy taste lingers on my nose for a long time, making people drool.
Take a bite while it's hot. First, there is a thin layer of sugar juice. The mixed taste of brown sugar and rock sugar is wonderful, sweet but not greasy, and even slightly fragrant of garlic leaves and salty taste of soy sauce, which perfectly combines sweetness, salty taste and fragrance. Then there is the unique meat flavor of pork. Bite down the appropriate pieces of fat and thin meat, soft but not rotten, fat but not greasy, so that people will not feel thin and difficult to swallow, nor will they splash fat and oil. One layer of pork is full of meat, and the other layer is light and thin, fat and thin, just right, which makes people feel great satisfaction when eating meat and makes people linger. ...
Dongpo meat is a famous dish with various practices, which can be called a classic among the classics. But in fact, in Huangzhou at that time, pork was a very cheap ingredient, and no one wanted to eat it. Su Dongpo was deeply sorry, so he personally cooked braised pork and wrote his experience in Ode to Pork to promote it. The prototype of Dongpo meat in Huangzhou is actually meat returned from Xuzhou: the people thanked Su Dongpo for guarding the city in the flood and killing pigs and sheep to comfort him. Su Dongpo couldn't get rid of it, so he cooked the meat and returned it to people. People are deeply moved. Later, Su Dongpo came to Hangzhou to organize people to build dams and bridges. People are very grateful and send pork to express their gratitude. After Su Dongpo received it, he cooked the meat and gave it to the migrant workers who built dams and bridges. Since then, the reputation of Dongpo Meat has spread.
In fact, Dongpo meat is not only delicious, but also contains more beautiful history and culture. It witnessed Su Dongpo's career of being demoted all the way, and also represented Su Dongpo's spiritual quality of being positive, serving the people and thinking for the people even after being demoted, which is very valuable.
Therefore, Dongpo meat is not only a delicious dish, but also a portrayal of Su Dongpo's later life. In my eyes, it represents Dongpo, history and culture. This is the best food.
Have you ever heard of Su Dongpo in Song Dynasty? I think you may have heard of it, because he was a great poet more than a thousand years ago! But have you ever eaten Dongpo meat invented by him? If you haven't eaten, you have no luck to eat. Dongpo meat is a must in my hometown!
It is said that Su Dongpo of Song Dynasty came to Huangzhou from Beijing more than 1000 years ago. The scenery here is beautiful, birds and flowers are fragrant, and the pork there is of good quality, but the pork price is very cheap. But although the meat is good, no one buys it, because the rich don't buy cheap things, the poor can't cook it, and even if they do, they can't make a taste. Su Dongpo had a brainwave and came up with a way of cook the meat, but it was not delicious at all. He kept changing raw materials in that way, and finally one day, he made a delicious meat. Later people called it Dongpo meat, and Dongpo meat has been passed down through the ages. Until today, it has become a necessity in our hometown.
You may not believe it's so delicious, so go up and have a look. It is bright red, bright and smooth, square and steaming. After reading it, you will definitely drool a lot. Smell it, its fragrance is overflowing, and you can smell it every few streets. Its fragrance is like a rope, leading you to Dongpo meat; Now you should believe me, right? If you still don't believe it, try it. Delicious, tender and soft, not sticky at all. Although it has a lot of oil, it is not greasy at all. Don't eat a bowl when eating.
If you take a bite, you will definitely feel delicious. If you take two bites, you will let go of your tenderness and gobble it up, and you will still catch it. If you eat half a catty, your stomach may be full, but don't eat any more, your stomach will burst. Look, the people at that table are eating Dongpo meat. When they eat the first course, they feel dissatisfied. They just put down their chopsticks and grabbed them with their hands, but they also grabbed them on the table. Look at the table, several old people are eating Dongpo meat, drinking their drinks, talking about Su Dongpo's style in those days, and then drinking to their heart's content, chatting about the past and discussing the present, so they are very happy, as if they have got Su Dongpo's literary talent in those days.
At this point, you must be drooling. Do you know how to cook Dongpo pork? I know you don't know. You must think cooking is difficult, so you are wrong. In fact, Dongpo meat is very simple and the materials are very cheap. The ingredients are: pork belly, cooking wine, rock sugar, soy sauce, neither salty nor light, a little monosodium glutamate, a little pepper, scallion, ginger slices and chopped green onion. Its production process is divided into two steps.
Step 1: Cut the pork belly with skin into four-inch square pieces, cook it in a cold water pot until it is half cooked, take it out and flatten it with wooden boards, then put it in a casserole with pot mats and onion knots, add 2.5 kilograms of cold water, add seasonings such as wine, rock sugar, soy sauce and ginger slices, cover it or seal it with kraft paper, and then.
The second step, the meat is rotten, the oil is gone, and the meat has shrunk. Take out the skin and put it in a special filter bowl, pour in the original juice and sprinkle with chopped green onion, monosodium glutamate and pepper. If you come to Huangzhou, you must try Dongpo meat, otherwise you will feel sorry. Besides, people say, "If you go to Beijing instead of the Great Wall, you have never been to Huangzhou."