When it comes to braised pork in China's food culture, we can't help mentioning this "Dongpo pork". According to legend, the origin of this famous dish is related to Su Dongpo, a great writer in the Northern Song Dynasty. "Dongpo Meat" is deeply loved by everyone, not only because of its special cooking methods and ingredients, but also because of its connotation. Everyone loves Su Dongpo, a writer and gourmet who loves the people.
people's love makes famous dishes.
Su Shi, the word Zizhan, was named Dongpo Jushi, one of the eight masters in Tang and Song Dynasties. His poems, lyrics, poems, essays, calligraphy and paintings all have high achievements, and they are wonderful works in the history of literature and art. He is open-minded, good friends, good mountains and forests, good tea and good food, and has created many fine food. In the Northern Song Dynasty, Renzong Jiayou passed the examination of Jinshi for two years. Although he opposed the radical reform measures of the new party Wang Anshi, he did not agree with Sima Guang's complete abolition of the new law. Therefore, he was rejected by the old and new parties, and his career was bumpy.
Su Dongpo is a writer and a gourmet. In the second year of Yuanfeng in Song Shenzong, he was imprisoned for "Wutai Poetry Case", but he survived and was demoted to Huangzhou. He is a generous man. He often cooks braised pork with friends, drinks wine, plays chess, recites poems, and even writes a poem "Eating Pork".
pork in huangzhou is very cheap.
the rich refuse to eat, and the poor don't know how to cook.
slow down, wash the clang first, without water, the firewood will not burn.
don't hurry when he is ripe, it will be beautiful when he is ripe.
if you come to play two bowls early every day, you will be full and unable to control yourself.
In the fifth year of Yuan You in northern Song Zhezong, Su Dongpo was appointed as the new governor of Hangzhou. The West Lake, which has not been rectified for a long time, was flooded by dysprosium, and the heavy rain in western Zhejiang flooded Taihu Lake. So he mobilized tens of thousands of migrant workers to weed and dredge the West Lake, and built the excavated soil into "Su Causeway", which not only became the first of the ten scenic spots in the West Lake, "Xiao Chun, Su Causeway", but also enabled the West Lake to play the water conservancy benefits of storing water and irrigating fields.
Hangzhou people are the first to celebrate. It is said that Su Dongpo likes to eat braised pork. During the Chinese New Year, everyone carries pigs and drinks to pay New Year greetings to him. So he cut a mountain of pork, told the kitchen to cut it into small squares, then stewed his elbow with Meishan, his hometown in Sichuan, slowly until it was tender and crisp, and then distributed it to tens of thousands of migrant workers according to the roster of migrant workers dredging the West Lake.
When the chef was busy cutting cook the meat, he misunderstood "serving wine with it" as "cooking wine with it". As a result, the braised pork is redder and brighter, so people who have eaten "Su Dongpo's meat" call it "Dongpo meat" for short when people praise it!
fate will break up.
A restaurant owner had a good eye for business, so he paid a lot of money to ask the chef of Taishoufu to teach him how to cook Dongpo pork. So the door-to-door customers are very busy and the business is particularly prosperous. Other restaurants have followed suit, so restaurants in Hangzhou Fucheng, large and small, have mushroomed and sold Dongpo meat, so Dongpo meat became the first dish in Hangzhou.
Later, Dongpo Meat became more and more popular with Su Dongpo's fame, such as Huangzhou Dongpo Meat, Yangzhou Dongpo Meat, Suzhou Dongpo Meat, Jiangxi Yongxiu Dongpo Meat, Yunnan Dali Dongpo Meat and Sichuan Dongpo Meat. More and more exquisite, but slowly simmered.
Dongpo meat recipe sharing
Ingredients: 15g of pork ribs with five melons in the Western Region, 1g of onion, 5g of ginger slices, 1g of rock sugar, 15g of soy sauce and 25g of Shaoxing wine.
Practice: First blanch a large piece of pork belly to remove blood and shape, and then cut it into 1 small pieces of meat about 5cm, or cross-tie the pieces with straw rope or cotton thread to prevent them from crumbling and breaking. Take another casserole, slice the onion and ginger at the bottom of the pot, put down the pigskin, add crystal sugar, soy sauce and Shaoxing wine, cover the pot, put it on a big fire and boil it for about 2 hours, until it is soft and crisp.