Dongpo meat, also known as rolling meat and Dongpo braised meat, is a traditional dish with characteristics in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang, Sichuan, Guangdong and other cuisines, and it is cooked first and then steamed, and stewed directly to collect juice. The material and shape of Dongpo meat are similar, the material is pork belly, and the finished products are neatly packed chunks of meat, bright red and agate, soft but not rotten, fat but not greasy.
As the name implies? Dongpo meat? It is related to Su Dongpo, a great writer. In this way, Su Dongpo is not only a great writer, but also a complete foodie. In fact, Su Dongpo has cooked many dishes, but Dongpo meat is more famous.
In the area of Yongxiu (i.e. Yongxiu County, Jiujiang City, Jiangxi Province) in the north of Jiangxi Province, whenever there is a banquet, the first thing is two bowls of rice and vegetables, which symbolizes harmony. Followed by two bowls of large pieces of pork tied with straw. There are two bowls of pork like this on the sumptuous banquet, which has a unique flavor. Pick up scissors and cut the straw, and you can taste it. The entrance is fragrant, soft and waxy. There is also a clear fragrance of straw in the meat fragrance. It is refreshing and memorable. This kind of meat is Dongpo meat.
There is a legend about the origin of Dongpo meat. During the Xining period in Song Shenzong, Su Shi was sent to Xuzhou as the magistrate. During his tenure, there was a flood in the local area. Su Shi fought with the people, built dikes to protect the city, and worked with the people to tide over the difficulties. In order to thank the good official, the local people increased meat in succession to show their gratitude. Su Shi, however, refused, and gave the meat back to the people himself. Ordinary people think that such pork is delicious, so they follow suit. This is the predecessor of Dongpo meat? Give back meat? . Later, Su Shi was demoted to Huangzhou. What was his number? Dongpo lay man? It was also spread at that time. Su Shi also promoted the cooking method of this kind of meat in Guangzhou, so Dongpo meat was called away. In Huangzhou, Su Dongpo was very idle for a while, wandering around, hanging out with fishermen and drunkards, and opening a piece of land on the Dongpo River, which made him pretentious? Dongpo lay man? And burned the famous Dongpo meat. Dongpo meat tells:? Quick fire fish, slow fire meat. ? These two sentences come from cooking experience. Tang Fengzhi's Miscellanies of Yunxian said:? Huang Sheng enjoys three pounds of venison every day, and when he cooks it in the morning until the sun goes down to the west gate, he is happy. The temperature is enough. ? It can be seen that the pork temperature is the most important. Some people often like to eat Dongpo meat, that is, cut the meat into large pieces and cook it slowly with soy sauce, good wine and seasonings, which is delicious. This method was invented by Su Dongpo in the Song Dynasty. When he was in Huanggang, there was a poem about eating pork that read: Huangzhou good pork, the price is as cheap as dirt. The rich refuse to eat, and the poor cannot cook. Boil slowly, boil less water, and he will be beautiful when the fire is full. Get up and play a bowl every day, so full that you don't care? It can be seen that Su Dongpo's cook the meat's method is wonderful. ? Dongpo meat? It is not difficult to do this. The method is: cut large pieces of pork belly into appropriate squares after cooking, put onions in the casserole, and put ginger at the bottom. Put pork belly skin down on onion ginger, add soy sauce, crystal sugar, yellow wine and onion knot, cover it, boil it with high fire, then stew it with low fire for two hours, then put the meat into a clay pot, cover it and seal it, and steam it thoroughly in a steamer. The key to this dish is three layers of meat, especially the first layer of fat under the skin is thicker. No matter how long it takes to buy the wrong meat and how good the ingredients are, it is difficult to make it. Only by choosing the right materials and stewing for a long time can the meat be layered, rich in taste and not dry, fat but not greasy. In the cooking process, cooking meat with yellow wine instead of water can remove the fishy smell and make the meat tender. Don't ignore the last step of steaming meat, it can increase the fragrance. Today, there is the name of Dongpo meat in food, which means that cook the meat is rotten, and the cook can do it with him, or that Dongpo should not be so insulted, which means that this slope is also invited by the public.