Dongpo pork with different shapes
Dongpo meat is a traditional dish in Meishan and Jiangnan areas of Sichuan, and it is also found in other cuisines. The main ingredients and shapes are similar. Judging from the shape of dishes, Dongpo pork is usually neatly stacked on a plate, some of which are upside-down and square, and some of which are cut into square pieces. At first glance, it looks like pieces of red fermented bean curd.
Stewed pork with brown sauce
Braised pork is also a traditional famous dish in all major cuisines, and there are as many as twenty or thirty kinds of practices. Judging from the shape of the dishes, braised pork is relatively less upright, smaller than Dongpo pork, and the dish is more casual.
Judging from the shape of dishes, Dongpo pork is generally a square big piece or a small piece, which is placed neatly, while braised pork is mostly served at will and is smaller than Dongpo pork.
Different methods in the production process of Dongpo meat, it is boiled first, then stewed (or steamed), and finally the juice is collected with low fire; The braised pork is mostly fried or fried first, then stewed with water, and finally collected juice.
In the process of stewing (steaming) Dongpo meat, only soy sauce, yellow wine, rock sugar and onion ginger are used for seasoning, and a drop of oil and water is not added, so that the oil in the meat slowly melts out, and eventually these oils will penetrate into the meat, and the more stewed, the more tender it is; The braised pork is fried or fried first, which can fully lock the moisture in the meat and make the skin of the meat taste stronger. When cooking braised pork, another key step is to stir-fry the sugar color. The attractive red color of braised pork is fried by stir-frying the sugar color.
From the practice point of view, Dongpo meat mostly adopts the practice of cooking first and then stewing (or steaming), while braised meat mostly adopts the practice of frying or frying first, in which frying sugar color is an important part.
The taste characteristics of Dongpo meat with different tastes can be described in four words, that is, "crisp and braised". After the process of boiling in water and then slowly stewing (or steaming), Dongpo meat tastes thick and mellow, with a thin skin. When the meat is chewed in the mouth, it is crisp but not completely broken. It tastes fragrant but not greasy and tastes tender. Braised pork tastes a little sweet, the skin is hard, fat but not greasy, the color is particularly bright, and it looks very appetizing.
From the taste point of view, braised pork is sweet and the skin is hard; Dongpo meat tastes tender and crisp, and its skin is thin.
Conclusion The difference between Dongpo pork and braised pork can be summarized as the following three points:
1, different shapes: the shape of Dongpo pork is relatively straight, and the shape of braised pork is more casual;
2, the practice is different: Dongpo meat is mostly boiled before stewing (or steaming), and braised pork is mostly fried or fried before stewing;
3, the taste is different: braised pork tastes sweet, the skin is hard, Dongpo meat skin is thin, and it tastes crisp but not rotten.