Dongpo pork and Dongpo elbow are all from Sichuan, and Su Dongpo's hometown is from Sichuan, so Sichuan Dongpo elbow is also called Sichuan elbow!
Su Dongpo's cooking is best with braised pork. He once wrote a poem to introduce his cooking experience: "slow fire, less water, and it is beautiful when the fire is full." When Su Dongpo built the West Lake Changti, the people thanked him and sent him the pork he loved. He ordered people to give it to the people after it was cooked. When cooking, the family took "sending wine together" and made it into "burning wine together". As a result, the braised pork was more crispy and delicious. The eaters praised the meat cooked by Su Dongpo for its unique and delicious cooking method. Later, people named Dongpo Meat after him.
Dongpo's braised pork
Ingredients: pork belly1500g, onion100g, sugar100g, 250g of Shaoxing wine, 50g of ginger (patong) and 0/50g of soy sauce.
Production method:
1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.
2, take a big casserole, with bamboo grates at the bottom, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge seam of the casserole with peach paper, put it on a strong fire, seal it after boiling, and use micro-fire.
After stewing and crisp, remove the casserole from the fire, skim off the oil, put the skin face up into a special small pottery jar, cover it and put it in a steamer, and steam it for 30 minutes with high heat until the meat is crisp.
PS:1,Jinhua "Liangtouwu" black pig is the best choice for pork. 2, 100 grams of onions, 50 grams of which are tied with onions.
There are usually three ways to do elbows in Dongpo, Sichuan.
The first method is to choose a pig's forearms (elbows) of about 4 kg, put them in a soup pot and cook them thoroughly, remove the bones, add the original soup, add snow-capped soybeans, scallion and Shaoxing wine, simmer for three hours on low heat, add salt when eating, and even scoop the soup beans into a bowl and dip them in soy sauce. The original soup is original and fragrant.
The second method is to cook the elbow until it is half cooked, remove it and drain it. When the lard is 90% hot, add the elbow, fry the skin until golden brown, take out and cut one side of the meat into five square flower knives, but don't cut the skin. Add soy sauce, onion, ginger, aniseed and soup stock to fried eggs, Chinese cabbage and bamboo shoots, boil them, thicken them with salt and monosodium glutamate, and pour them on the elbows.
The third way is Su Dongpo's hometown Meishan, Sichuan. First, cook the elbow until it is medium-cooked, and discard the original soup. This is the first degreasing. Steamed and softened in the cage, which is the second degreasing. Choose the best douban hot sauce, add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and red oil to make juice, and pour it on the elbow. This is the most authentic "Dongpo elbow", the so-called "fat but not greasy, soft but not rotten" and "color, flavor and shape, fragrant at the entrance". Because it has been defatted twice in the production process, obese people don't have to worry about increasing fat. Eating pigskin often can make people's skin delicate, so it is favored by ladies. Therefore, Dongpo elbow is known as green food.
How to make Dongpo pork in Sichuan cuisine? How to make Dongpo pork in Sichuan cuisine?
The practice of Dongpo meat in Sichuan cuisine
Ingredients preparation: 800g pork belly.
Edible seasoning: beer15g, onion 50g, ginger 2g, refined salt15g, vegetable oil 30g, sesame oil 5g, sugar color 5g, fresh soup150g and soy sauce 5g.
1, first put the pork in a cold water pot and heat it. After the soup is boiled, cook it with low fire until it is half-baked, and then take it out.
2. Put soy sauce on the skin of the fished pork, then put it in hot oil with the skin down, and take it out when it is fried to brown.
3. Heat the excess in oil, add onion and ginger, stir fry, add cooking wine, fresh soup, refined salt and white sugar, add sugar color, add pepper and pour in soy sauce.
4. Put the fried meat, with the skin facing upwards, into the pot, cook it with a small fire until it is cooked, then remove the meat and put it in the plate.
5. Remove ginger, onion, pepper, etc. from the broth, pour sesame oil into the broth, mix well and pour it on the meat, so that Dongpo meat is ready.
How to cook steamed taro with Dongpo meat?
1. Pig elbows are shaved and cleaned,
2. put it in boiling water to float,
3. Take out and put on soy sauce.
4. put it in the oil pan and fry it brown.
5. put it in the oil pan and fry it brown.
6. put it in the oil pan and fry it brown.
7. Peel taro and cut into large pieces.
8. put the oil in the oil pan,
9. Marinate with appropriate amount of salt for later use.
10. Boned the browned elbow and cut it into large pieces, not sections. Bones don't have to go. Apply refined salt, red oil lobster sauce, fresh seasoning and honey to the cut elbow.
1 1. Boned the browned elbow and cut it into large pieces, not sections. Bones don't have to go. Apply refined salt, red oil lobster sauce, fresh seasoning and honey to the cut elbow.
12. Boned the browned elbow and cut it into large pieces, not sections. Bones don't have to go. Apply refined salt, red oil lobster sauce, fresh seasoning and honey to the cut elbow.
13. red oil douchi,
14. Put the leather bottom down into the bottom of the bowl.
15. Then code the prepared taro on the pork elbow.
16. Steam in a pressure cooker 1 hour.
17. After cooling, take a large bowl and buckle it upside down.
18. Turn the steamed Dongpo pork buckle over, with the taro facing the bottom and the skin on the top.
Is Dongpo meat the best?
No matter what you say or do, there will always be people who don't like you. There are all kinds of people around you. You don't need to influence your emotions with others' willingness or unwillingness. If someone insults you, then either you have offended him or he is jealous of you. If you have a clear conscience, why bother to punish yourself with the meanness made by others? * * The reason why you bury you is that you hope that you will have a bad life. You should not make fun of them instead of fulfilling their wishes.
What's the difference between Dongpo pork and braised pork?
Hello! !
One: First of all, summarize the characteristics of Dongpo pork and braised pork:
1. Dongpo meat:
When it comes to Dongpo Meat, there are actually many kinds of Dongpo Meat, such as Hangzhou Dongpo Meat, Huangzhou Dongpo Meat, Jiangxi Yongxiu Dongpo Meat, Jiangsu Yangzhou and Suzhou Dongpo Meat, Yunnan Dali Dongpo Meat and Sichuan Meishan Dongpo Meat.
Among them, the most authentic one is "Dongpo Meat" in Hangzhou. Everyone knows that Su Dongpo, a great writer in the Song Dynasty, was an official in Hangzhou twice. When the local people entertained him at that time, the stew was named after it (the specific allusion will not be said again).
2. Braised pork:
When it comes to braised pork, there are many ways, such as chestnut braised pork, Luoyang braised pork, and family braised pork, etc.
At that time, braised pork was the favorite of the late Chairman * * *, and it was known as "braised pork" in Mao Shi.
Two: Let's talk about the main differences between Dongpo pork and braised pork:
The characteristics of Dongpo meat:
This dish is stewed with thin-skinned tender meat and famous wine, so it is bright red in color, rich in mellow juice, crisp and rotten but not broken in shape, fragrant and glutinous but not greasy, and its unique "braised fragrance" is the biggest feature.
Characteristics of braised pork:
Instant in the mouth is the biggest feature of braised pork, which is in contrast with Dongpo pork, crisp and braised.
Because the braised pork is stewed with a small fire, and it burns slowly, and it takes time to eat. Therefore, the braised pork is particularly bright in color and has enough taste. The most important thing is that the oil in the meat has definitely been boiled out, fat but not greasy. It tastes first-class.
thank you !
How to cook meat is the best.
I like to eat braised pork from our hometown, which is fat but not greasy.
I like to eat dried flat shredded pork in Sichuan cuisine, and the food comes out before it is fragrant!
I used to think that I didn't like and hated eating fat meat, but once I accidentally ordered the stewed white meat from that fan in the northeast with my friend. It looked so fat that I was too scared to move chopsticks, but my friend said it was not greasy at all, and it was delicious. Later, I tasted it and it was really good.
I like to eat small fried pork from Hunan cuisine.
Fried garlic with bacon is also good.
The braised pork with plum vegetables and Dongpo pork eaten in Hangzhou are also delicious!
Recently, I was in poor health, so my mother stewed elbow meat for me. It was really delicious, especially when I was a little hungry in the afternoon. Put some vegetables in the soup and some rice in it. It tastes really delicious. It is definitely not prepared by monosodium glutamate or chicken essence.
Hehe, just taste it,-! ! ! Can't do it ...
What about Dongpo Rib?
The practice of Dongpo elbow introduces the cuisine and its function in detail: the making materials of Dongpo elbow in Sichuan cuisine: main ingredients: pork elbow, snow-capped soybean accessories: onion festival, Shao wine, ginger and Sichuan salt.
Teach you how to make Dongpo elbow, how to make Dongpo elbow is delicious 1) Scrape and wash the pig elbow, and cut a knife along the bone seam;
2) put it in a soup pot and cook it thoroughly, then take it out and remove the elbow bone;
3) put into a casserole with pig bones, and put into cook the meat original soup;
4) Add a lot of scallion knots, and bring ginger and Shaoxing wine to a boil on a strong fire;
5) Wash the snow beans, put them into a boiling casserole and cover them tightly;
6) Then move to a low fire and simmer for about 3 hours, until the skin is rotten with a gentle poke with chopsticks;
7) When eating, put Sichuan salt and soup beans into the bowl;
8) You can also eat it with soy sauce.
The practice of Dongpo eggplant pot introduces the cuisine and its function in detail: the production materials of Dongpo eggplant pot, a home-cooked recipe: main ingredients: 500 grams of pork belly, 3 eggplant, 50 grams of minced meat, lotus leaf 1 piece, red pepper slices, green pepper slices and chopped green onion. Seasoning: onion, ginger, salt, salad oil, monosodium glutamate, chicken essence, sugar, soy sauce, pepper, sesame oil and starch. Teach you how to make Dongpo tomato pot, and how to make Dongpo tomato pot is delicious.
1. Chop pork belly into pieces, add onion and ginger to the oil pan, add salt, monosodium glutamate, soy sauce and pepper to taste and color, and burn until red and crisp.
2. Cut eggplant into long strips, fry it in oil pan, add minced meat and pork belly juice to braise in soy sauce, add salt, chicken essence, sugar and sesame oil to taste and thicken it.
3. Put lotus leaves and pork belly into the bottom of the pot, put stewed eggplant, minced meat and red pepper slices, green pepper slices and chopped green onion, and simmer for 5 minutes.
The practice of braising Dongpo pork introduces the cuisine and its efficacy in detail: home-cooked recipes, indigestion recipes, nourishing yin recipes, invigorating spleen and appetizing recipes, anemia recipes, taste: salty flavor technology: preparation materials of braised Dongpo pork: main ingredients: pork rib (pork belly)1200g auxiliary materials: fragrant leaves 4g, cinnamon 4g, clove 4g seasoning: scallion10g. Cooking wine 1 5g, sugar 20g, salt10g, star anise 5g and soy sauce 30g teach you how to cook braised Dongpo pork, and how to cook braised Dongpo pork is delicious1.Wash pork belly, blanch it in a boiling water pot, remove blood stains and cut it into small squares; 2. Put the onion slices, ginger slices (pat loose), pork belly pieces (with the skin facing up, neatly arranged on it), white sugar, salt, aniseed (star anise), fragrant leaves, cinnamon, clove, soy sauce, cooking wine and appropriate amount of water in the pot; 3. Cover the lid, put it on the fire and boil it, then simmer it until the meat is crisp and rotten. Pettitte-food phase grams: cloves: cloves can't see fire, and they are afraid of stagnation.
The cooking style and effect of Dongpo's pork deduction are introduced in detail: home-cooked recipes for teenagers, recipes for people working in low temperature environment, and recipes for nourishing yin. Taste: sweet technology: making materials of steamed Dongpo's pork deduction: main ingredients: 300g pork (fat and thin), 200g bean sprouts seasoning: sugar color15g, soy sauce10g, soy sauce10g.
Teach you how to cook Dongpo braised pork, and how to cook Dongpo braised pork is delicious 1. Wash the pork belly, soak it in boiling water, and wash away the floating foam; 2. Wash the sprouts and control the moisture; 3. Pour the oil into the pot and heat it to 60%. Add the pork belly, fry it until golden, and then remove it. 4. Pork belly is cut into thick slices and put into a bowl. Add a proper amount of sprouts on it and press evenly; 5. Put the coded pork belly into a steamer, and pour the juice evenly mixed with sugar, soy sauce, soy sauce, pepper, cooking wine and monosodium glutamate; 6. Steam over high fire for 1 hour, then take it out and pour it on the plate.
Tips for making Dongpo braised pork: this product has a frying process, and about 500 grams of vegetable oil is needed.
The cuisine and efficacy of Huangzhou Dongpo meat are introduced in detail: hubei cuisine teenagers' recipes, low-temperature environment workers' recipes, nourishing yin, recipes, tastes: salty and sweet technology: making materials of braised Huangzhou Dongpo meat: main ingredients: pork ribs (pork belly) 600g, accessories: winter bamboo shoots 1 00g, seasoning: 25g of yellow wine, 25g of crystal sugar, 80g of shallots, and salt/kloc-0. >
What is the relationship between Dongpo meat and Su Shi?
Dongpo meat is not named because Su Dongpo loves to eat it!
The 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 fire, less water, and it is 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 cook 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". The braised pork cooked as a result was more crispy and delicious, and the eaters praised the meat cooked by Su Dongpo as unique and delicious. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for a teacher to teach, besides learning calligraphy and writing articles, some people also came to learn to burn Dongpo meat. 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.
How to send it to you with it:
Dongpo's braised pork
Ingredients: pork belly1500g, onion100g, sugar100g, 250g of Shaoxing wine, 50g of ginger (patong) and 0/50g of soy sauce.
Production method:
1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.
2, take a big casserole, with bamboo grates at the bottom, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge seam of the casserole with peach paper, put it on a strong fire, seal it after boiling, and use micro-fire.
After stewing and crisp, remove the casserole from the fire, skim off the oil, put the skin face up into a special small pottery jar, cover it and put it in a steamer, and steam it for 30 minutes with high heat until the meat is crisp.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2, 100 grams of onions, 50 grams of which are tied with onions.
Is Dongpo elbow a Sichuan dish? It feels a little sweet, like Shanghai food.
It's Sichuan cuisine, and Sichuan cuisine is also sweet. As mentioned in Falling in Love with Sichuan cuisine, Sichuan cuisine can be regarded as a big one in the national cuisine.
Who does Dongpo meat come from?
Dongpo meat is not named because Su Dongpo loves to eat it!
The 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 fire, less water, and it is 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 cook 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". The braised pork cooked as a result was more crispy and delicious, and the eaters praised the meat cooked by Su Dongpo as unique and delicious. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for a teacher to teach, besides learning calligraphy and writing articles, some people also came to learn to burn Dongpo meat. 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.
How to send it to you with it:
Dongpo's braised pork
Ingredients: pork belly1500g, onion100g, sugar100g, 250g of Shaoxing wine, 50g of ginger (patong) and 0/50g of soy sauce.
Production method:
1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.
2, take a big casserole, with bamboo grates at the bottom, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge seam of the casserole with peach paper, put it on a strong fire, seal it after boiling, and use micro-fire.
After stewing and crisp, remove the casserole from the fire, skim off the oil, put the skin face up into a special small pottery jar, cover it and put it in a steamer, and steam it for 30 minutes with high heat until the meat is crisp.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2, 100 grams of onions, 50 grams of which are tied with onions.