Chinese name
Huangzhou Dongpo Pork
Category
Jiangsu and Zhejiang cuisine
Flavor
The color of the dish is reddish-saucy, with soup and meat, and the texture of the meat is crispy like bean curd, which is not oily or greasy in the mouth.
Main Ingredients
Pork with skin, yellow wine, rock sugar, marinade
Key to the process
Slow fire, less water, the fire is enough when he is beautiful
Introduction of the practice of the first TA said
Introduction
Su Shi, also known as Su Dongpo, was a famous statesman and writer in China during the Northern Song Dynasty. He was not only profound in poetry, calligraphy and painting, but also had unique insights into medicine, archaeology, water conservancy and other aspects. And the meal, cooking is also quite a study, can be said to know the flavor of good taste, both can eat, but also can do, is a famous culinary scientists and gourmet. Named after its nickname Dongpo many dishes, and there are a lot of anecdotes, especially the famous dish "Dongpo meat" legend is the most extensive. And with its extraordinary origin, the reputation of the ancient and modern.
In December of the second year of the Northern Song Dynasty (1080 AD), Su Shi, frustrated by the "Wutai Poetry Case", was relegated to Huangzhou as a deputy envoy of the Association Reinforcement. Due to the relegation, the monthly salary is not much, life is not generous. After his old friend Ma Zhengqing for him to get Huangzhou city east of the old camp defense waste land dozens of acres, so that he personally lead people there to reclaim cultivation. In the following year's winter snow day, Su Shi that live in Huangzhou slope east slope farming, in the barren land in the woods built a straw house, and painted on the wall of the room snow scene, the name of the day "Dongpo Snow Hall", and thus the name of the "Dongpo Jushi". Here in addition to often play chess with people poems, leisure time will study the cooking technology, but also personally cook a variety of dishes. He often sang poems with his friends, cooked meat and drank wine to vent his political frustration and bitterness.
Nationally renowned "Dongpo meat", this unique traditional dish of Hubei, Chu countryside, known to people, it is made by Su Shi hand-made in Xuzhou, Jiangsu Province, perfected in Huangzhou. Later, with the promotion of Su Shi, this dish spread throughout the north and south of the Yangtze River, has been introduced to the Su, Hangzhou and so on. And it was highly praised by the people. In Hubei, and even in Hangzhou, Sichuan are top-quality famous dishes. It is said that in Guangdong and Zhejiang and some parts of Hainan Island, also prevails to eat "Dongpo meat", the custom of it. Sheng and not decline "Dongpo meat", passed down to the present, has nearly a thousand years of history.
So, Huangzhou "Dongpo meat" and how to create it? Because Huangzhou rich in produce, food more pigs, meat prices are cheap, but also because of Su Shi to like eating pork, once the family guests, he is cooking pork guests, pork in the pot, with the water put seasoning, slowly simmering in the micro-fire, and then play chess with the guests, the two games, interest is very strong until the end of the game, Su Shi suddenly remembered that the meat in the pot. He thought a pot of pork will be burnt, rushed into the kitchen, felt the aroma, uncovered the pot, only to see the pork color red, juicy taste mellow. Pin its mellow and delicious, glutinous and not endowed, and won the high praise of the guests, Su Shi himself has been inspired. Later, as a copy of the law, the same flavor, since then, he would often do this dish, have guests to guests, no guests to eat. And also summarize the experience of cooking this dish, wrote a "Ode to Pork": "Wash the pan, less water, firewood fomentation stuffing can not afford. Wait until he cooks himself and do not rush him, when the fire is enough he is beautiful. Huangzhou good pork, cheap as dirt. The expensive people won't eat it, and the poor people don't know how to cook it. Wake up in the morning and play two bowls, so that you can satisfy your own family, don't worry about it." (See "Dongpo sequel" Volume 10)
Su Shi's cooking pork, is indeed cooking method, according to his own summary of the culinary essentials are: "slow fire, less water". Therefore, the cooking of the Dongpo meat, flavor is extremely delicious. Because, "slow fire, less water" can make the soup thick, the flavor is naturally mellow and strong. At that time, due to Su Shi's reputation, especially among the intellectuals, had been "rumored". The dish because of people, plus the people of Huangzhou miss and admire the world famous poet, and he created this fragrant and soft delicacies - braised pork, named "Dongpo Pork". Later generations of chefs also added two ingredients to Dongpo Pork: bamboo shoots and spinach, making it even more meaningful.
Huangzhou Dongpo meat, because of its beautiful flavor, mellow, popular, since ancient times, it has become a famous dish in the feasts and banquets in the E'Dong region. Nowadays, all the tourists who go to Huangzhou Red Cliff to visit the victory, you can go to the "Dongpo Restaurant" to taste this delicious.
Practice 1
Raw materials
Huangzhou Dongpo meat was invented by Su Shi, so it is called Dongpo meat. Dongpo Pork is made with five-flower meat as the main ingredient, and each catty of meat is cut into eight pieces in a four-square shape, which is first burned over a high fire and then simmered over a low fire.
Features
The color of the meat is reddish sauce, the soup blends with the meat, and the meat is as crispy as tofu, and it is not oily or greasy in the mouth.
Processing
1. Wash the whole piece of pork in a hot pan after removing the remaining hair.
2. The whole piece of pork is brined in white sauce for eight years, and then cut into one-inch long square pieces for use.
3. Cut the meat add rock sugar, pork ribs sauce marinade whole material and a variety of little flavor, cooking in the pot over moderate heat for 40 minutes after the pot, buckle bowl steamed for 15 minutes into the plate, the plate side to add the cooked broccoli can be.
The key to the process
Dong Po's "stewed meat song" is the guidelines for braised meat, slow fire, less water, the fire is enough when he is beautiful.
Flavor Characteristics
1. Su Shi, a writer and painter of the Northern Song Dynasty, was relegated to the Huangzhou regiment as a deputy envoy, calling himself "Dongpo Jushi". Because of his fondness for meat, he once made a song about stewed meat: "Huangzhou good pork, cheap as dirt, the rich won't eat, the poor don't know how to cook. Slow fire, less water, when the fire is enough, he is beautiful. Every day, I get up and make a bowl of it, so I don't care if it fills my family. Dongpo's "stewed meat song" is widely known in folklore, and later generations will be cooked by this method of meat dishes, called "Dongpo meat".
2. This dish is cooked in accordance with the traditional methods of Huangzhou, the marinade viscous, red color, tender meat is not surly, salty and sweet, mellow and pleasant.