Han cuisine, popular in Jiangsu and Zhejiang. 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. Su Dongpo's poem "Eating Pork" says: "... slow fire, lack of water, when the fire is full, he is beautiful." Dongpo meat has good color, aroma and taste, and is deeply loved by people.

Dongpo pork, a famous dish in Hangzhou, is stewed with pork. Generally, it is a square-shaped pork about two inches in size, half of which is fat and half is lean. It is fat but not greasy at the entrance, with a bouquet and is very delicious.

Origin of Dongpo meat

Su Dongpo in Song Dynasty (1036-101year) was one of the top eight writers in Tang and Song Dynasties. Lyrics and Xin Qiji are both unique; Calligraphy and painting are also unique. Even in the art of cooking, he is good at it. When he violated the emperor and was banished to Huangzhou, he often cooked in person to taste with his friends. Su Dongpo's cooking was best with braised pork. He once wrote a poem to introduce his cooking experience: "slow down the fire, lack water, and it will be beautiful when the fire is full." However, it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official to burn Dongpo meat named after him.

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 reappear and be irrigated with water. This piled long dike has improved the environment, not only bringing water conservancy benefits to the masses, but also adding the scenery of the West Lake. Later, it formed the "Su Causeway Chunxiao" which was listed as the first of the ten scenic spots in the West Lake.

At that time, the people praised Su Dongpo for doing this good thing for the place. I heard that he liked to eat braised pork. In the Spring Festival, they all gave him pork to show their wishes. Su Dongpo received so much pork that he felt that 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 and anecdotes spread. At that time, among those who asked Su Dongpo for a teacher to teach, in addition to learning calligraphy and writing articles, some people came to learn to burn Dongpo meat. After the Lunar New Year's Eve, every household in the folk makes Dongpo meat. As a custom, it is used to express the nostalgia for him. Now it has 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.

Dongpo meat practice

Ingredients: 600g pork belly, 2 star anise, coriander 1 tree.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, and rock sugar 1 tablespoon.

Practice:

1, cut the pork belly into four squares, blanch it first, then apply soy sauce, fry it in hot oil and color it, then take it out and shower it with cold water immediately.

2. Put the meat in a pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, and then turn off the fire and clip it out for consumption.

note:

1, burning meat with wine instead of water can not only remove the fishy smell, but also make the meat tender; The purpose of frying and burning is to completely remove greasy.

2. The pork belly is thin but not firewood, fat but not greasy, and the part where the meat layer does not fall off is better.

Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing yellow wine, sugar, etc.

Method: After the pork belly is cooked, cut it into cubes, put the onion in the casserole with the ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with strong fire, then simmer it with low fire for 2 hours, then put the meat into a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.

manufacture craft

1. Scrape the remaining hairs on the pork skin, wash it, put it in a boiling water pot for about 3 ~ 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;

2. Take a large casserole 1 piece, use a small bamboo frame as the bottom, spread the onion and ginger pieces (peel and pat them loose), put the pork skin down on the onion and ginger, add sugar, soy sauce and yellow wine, then add the onion knot, cover it and boil it with high heat;

3. Then seal the side seam of the casserole, simmer for about 2 hours on slow fire, and open the lid;

4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;

5. Remove the casserole from the fire, open the lid, put the meat into special small pottery pots, and skim off the oil slick on the gravy;

6. Divide the soup into cans, cover and seal, and steam for about half an hour with high fire until the meat is crisp.

Process tips

1. The raw material must be fresh pork ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), cooked and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);

2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;

3. Stewing and steaming combined with mastering the heat, boiling with strong fire, stewing with low fire, and steaming with strong fire until crisp, can achieve the requirements that the meat is crisp and rotten, the shape is unchanged, and the oil is not greasy.

Diet nutrition

Pork rib (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

Recipe phase grams

Pork rib (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.