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 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 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.