1. Where is Dongpo Meat a famous dish? Where is Dongpo Meat a famous dish in China? 2. Where is Dongpo Meat? 3. Where is Dongpo Meat? 4. Where is Dongpo Meat? Where is Dongpo meat famous? Dongpo Meat is a famous dish, and Dongpo Meat is a famous dish in China.
Dongpo pork is a traditional and famous dish in Meishan and Jiangnan. The following is the specific method of Dongpo meat.
Ingredients: 1 pieces of three-layer meat
Accessories: 1 tablespoons of salt, 1 pieces of garlic, 1 pieces of ginger, 1 tablespoons of soy sauce, 1 tablespoons of soy sauce, 1 tablespoons of cooking wine and 1 pieces of rock sugar
Steps:
1. Prepare ingredients, three-layer meat with skin, ginger, garlic, etc.
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2. Three layers of pork belly, put it in water and blanch it; Boil;
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3. Take it out and cut it into four squares;
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4. Then, tie four squares of meat with a cotton thread;
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5. Prepare a pan, tie the pork belly, put it in and fry it;
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6. Fry until all sides are slightly yellow, and take it out;
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7. Prepare ginger, garlic, soy sauce, soy sauce and cooking wine; (I just don't have star anise spices at home. If you have any, you can add them.
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8. Put them in the casserole in turn, and put the meat neatly.
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9. Add all kinds of seasonings;
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11. Cover and stew. When the fire boils, turn to low heat and stew until the pork belly is cooked.
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11, and you can collect the juice.
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12, and the finished product
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Where is Dongpo Meat?
Dongpo Meat originated in Meishan, Sichuan, and is now a very popular traditional dish in the south of the Yangtze River. Dongpo Meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines.
Dongpo meat, also known as boiled meat and Dongpo braised meat, is a famous dish in Meishan and Jiangnan areas of Sichuan. Of course, Dongpo meat is cooked first and then burned, boiled first and then steamed, and stewed directly to collect juice. Dongpo pork is used as the main material, and the shape of the dish is similar, and the mahjong pieces with neatly packed meat are thin-skinned and tender, with red and bright color, such as agate, strong flavor and mellow juice, crisp and not broken, fragrant and glutinous but not greasy.
Dongpo meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan people in Sichuan), and its earliest birthplace is Meishan in Sichuan. The prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou.
where is Dongpo pork?
where is Dongpo pork?
Dongpo pork is a famous dish in Meishan and Jiangnan. It is said that it originated from Su Shi. At that time, he was called Dongpo Jushi. He was not only a great writer and politician, but also a painter and musician. Among them, there were gourmets who told the local people how to cook pork and eat with them.
where is Dongpo meat? 1
Dongpo meat
also known as rolled meat and Dongpo braised meat, is a traditional dish with characteristics in Meishan and Jiangnan.
Dongpo pork is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty, and its earliest birthplace is Meishan, Sichuan. Its prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou.
Dongpo pork is found in Jiangsu cuisine, Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places, such as cooking first and then burning, cooking first and then steaming, and stewing directly to collect juice.
The main ingredients and shapes of Dongpo pork are similar. The main ingredients are half-fat and half-thin pork, and the finished dishes are neatly packed like mahjong pieces. Its finished product is bright red and agate in color. Pick up a piece and taste it, soft but not rotten, fat but not greasy. When people cook Dongpo meat, they can use wine instead of water to burn the meat, which not only removes the fishy smell, but also makes the meat tender.
where is Dongpo Meat? 2
Dongpo Meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty.
It is said that in the tenth year of Xining in Song Shenzong (in April, 1177, Su Shi went to Xuzhou Zhizhou. On July 7th, the Yellow River burst in the area around Caocun, Zhuozhou. By August 21st, the flood besieged Xuzhou, and the water level was as high as 21 feet. Su Shi died by himself, joined the Dutch army, led the imperial military camp, and built dikes to protect the city with the people of the whole city.
After more than 71 days and nights of hard struggle, Xuzhou City was finally saved. All the people in the city rejoiced. In order to thank the well-led and well-known Zhizhou, who shared the life and death with Xuzhou people, they slaughtered pigs and sheep in succession, and took wine and food to the government to comfort them. Su Shi couldn't refuse. After accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood control.
After eating it, the people all thought it was fat but not greasy, crisp and delicious, and unanimously called it "gift meat". Since then, "giving back meat" has spread around Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine.
Another way of saying it
In the third year of Yuanfeng (February 1st, AD 1181, Su Shi was demoted to Huangzhou as an assistant of Yong ying. He cultivated land by himself, so he called this place "Dongpo layman". This is the origin of "Dongpo Meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his experience in "Eating Pork Poetry".
The braised pork cooked by Su Shi in Xuzhou and Huangzhou is only influential in the local area, but it is not well-known in the whole country. The braised pork, which is really famous all over the country, is Su Shi's "Dongpo Meat" when he was in Hangzhou for the second time.
On January 3rd, 1189, in the 4th year of Song Zhezong Yuan, Su Shi came to Ren Zhizhou, Hangzhou, where he had been away for fifteen years. During May and June of Yuan _ 5, there was heavy rain in the west of Zhejiang, Taihu Lake flooded and large areas of crops were flooded. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period.
He organized migrant workers to dredge the West Lake, build dikes and bridges, and make the West Lake look new. The people in Hangzhou are very grateful to Su Shi for this good deed. Everyone praises him as a wise official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so when the Chinese New Year came, everyone carried pigs and carried wine to pay New Year greetings to him.
After receiving it, Su Shi instructed his family to cut the meat into squares, burn it red and crisp, and then distributed it to the migrant workers who took part in dredging the West Lake. Everyone was amazed after eating it, and all the meat he sent was affectionately called "Dongpo Meat".
Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous all over the country in Hangzhou.
where does Dongpo pork come from? Where is Dongpo meat famous?
Dongpo meat is a must-eat food when traveling to Hangzhou. It is famous all over the country because of Su Dongpo, especially suitable for young artists to taste. So where does Dongpo pork come from? Where is Dongpo meat famous?
Dongpo meat is a local dish
Dongpo meat is a traditional flavor food in Hangzhou, which is characterized by bright red color, rich and mellow juice, crisp but not broken meat, and crisp but not greasy taste.
where is Dongpo pork?
Dongpo pork is a traditional Jiangsu and Zhejiang dish, which is famous for and created by Su Dongpo. Dongpo pork is stewed with pork belly.
Generally, it's a square pork belly about two inches, half of which is fat and half is lean. It's fat but not greasy, with a bouquet and is very delicious.
The origin of Dongpo meat
Su Dongpo (1136-1111) in Song Dynasty, whose composition was among the top eight 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, most of the West Lake had been 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 local area. I heard that he liked to eat braised pork, and on the Spring Festival, they all gave him pork to show their hearts. 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.
home cooking of Dongpo pork
raw material: 1 whole slice of pork belly
sauce: 211g of cooking wine and 211g of light soy sauce
ingredients: 51g of rock sugar, 2g of star anise, 2 pieces of cinnamon, 6 pieces of dried tangerine peel, onion and ginger
1. Cut the whole slice of pork belly into 8 squares and wrap the meat with cotton thread. Rinse with cold water once
4. Put the meat into the pot again, with the skin facing down, add cooking wine and soy sauce, and then add water until the meat doesn't pass
5. After boiling, put all other ingredients in, and turn to low heat for 41-61 minutes until the juice is thick and bright
6. Pick up the meat, put it on a plate, and cook it until the juice is almost collected. Put it in a steamer and steam it for 1-2 hours until the meat is crisp and rotten.
tips
1. Don't tie the cotton thread too tightly, or the meat behind will be too tight when it absorbs water.
2. I find that the dried tangerine peel is especially fishy and makes Dongpo meat taste less greasy, so it's better not to omit it.
3. Because it takes a long time to steam, don't forget that water may be needed in the middle.