This dish is red and bright, crispy and tender, sweet and sour and slightly spicy. Rub the fish with salt first and stuff the stomach with Chinese cabbage leaves. Heat the oil pan, 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 chopped orange peel on the fish and serve on a plate. Marinate the crucian carp with salt, add a little wine, fry the fish in a wok 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, fragrant and waxy but not greasy. Dongpo meat has good color, flavor and is deeply loved by people. Slow fire, less water and more wine are the keys to cooking this dish. Dongpo meat is stewed with pork. Generally speaking, it is a square pork about two inches long, half fat and half lean. It is fat but not greasy, fragrant and very delicious.

3. Dongpo tofu:

When Su Shi was demoted to Huangzhou, his salary was not high, so he lived a simple life and 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 after eating 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, it happened in May and June of five years in Yuan You, with heavy rain in western Zhejiang and flooding of Taihu Lake. Su Shi directed the dredging of the West Lake and the construction of Su Causeway.

People in Hangzhou thanked him. During the Chinese New Year, everyone gave him new year greetings with pigs and drinks. 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.