Dongpo's braised pork(dong po rou )

Dongpo meat processing method:

Ingredients for Dongpo meat:

1000 grams of rib meat with skin, 3 scallions and 1 large piece of ginger

Ingredients for Dongpo meat:

3 tbsp soy sauce (90g); 7 tbsp cooking wine (210g); 2 tbsp sugar (60g)

Dongpo meat processing steps:

1. Scrape off the fine hairs on the pork skin with a knife, remove the ribs, trim the side skin, wash and cut into three square pieces, put them into a clear water pot, cook them in high heat for 5 minutes, remove them and rinse them with clear water; peel and loosen the ginger pieces; wash and knot the scallion; 2;

2. Put water in the pot, add meat, add onion, ginger and cooking wine, and cook the meat for 1 hour with low heat;

3. Add soy sauce and sugar and simmer for 30 minutes until the meat is crisp and glutinous (skim off the oil when cooking);

4. Put the meat in the casserole with the skin upward, add some juice of the cooked meat, cover and seal it, and steam for 30 minutes.

The characteristics of Dongpo meat are as follows

Fat but not greasy, crisp but not broken.

Attention should be paid to Dongpo meat

It's better to choose high quality pork ribs with half fat and half lean. The key of cooking this dish is to master the heat. When the heat arrives, the meat will be delicious.

Dongpo's braised pork

Dongpo meat, also known as rolling meat and Dongpo stewed meat, is a special traditional dish in Meishan and Jiangnan. Dongpo meat can be found in Jiangsu, Zhejiang, Sichuan, Hubei and other cuisines, and the practices vary from place to place, such as cooking first and then cooking, cooking first and then steaming, and stewing directly.

The main ingredients and shape of Dongpo meat are almost the same. The main ingredients are half fat and half thin pork. The finished dishes are neat mahjong pieces, bright red and agate in color. You can taste one piece, soft but not rotten, fat but not greasy.

History of dishes

It is said that Dongpo meat was created by Su Dongpo (a native of Meishan, Sichuan Province), a poet of the Northern Song Dynasty. It was first originated in Meishan, Sichuan Province. The prototype is the meat given back by Xuzhou, which is one of the "four treasures of Dongpo" in Xuzhou.

It is said that in April of 1077, Su Shi went to be the magistrate of Xuzhou. On July 7, the Yellow River burst in the area of Caocan village in Chanzhou. On August 21, the flood besieged Xuzhou, and the water level was as high as 28 feet. Su Shi, who died with his own body, led the forbidden army to fight against floods and build embankments to protect the city. After more than 70 days and nights of hard work, Xuzhou City was finally saved. All the people in the city were jubilant. In order to thank him for his good leadership, breathing with the people of Xuzhou, they slaughtered pigs and sheep one after another, and went to the government with wine and vegetables. Su Shi could not refuse to accept it. After taking it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood fighting. After eating, the common people all felt that the meat was fat but not greasy, crisp, fragrant and delicious, and they all called it "gift meat". Since then, "huigei meat" has spread around Xuzhou and become a traditional famous dish in Xuzhou. This is recorded in Xuzhou literature and history materials, Xuzhou scenery records and Xuzhou ancient and modern famous dishes.

On February 1st, 1080 A.D., Su Shi was demoted to Huangzhou as deputy envoy of tuanlian. He opened up wasteland and cultivated it himself, so he called it "Dongpo Jushi". This is the origin of "Dongpo meat". During his stay in Huangzhou, he personally cooked braised pork and wrote his experience into the poem of eating pork. Sushi's braised pork cooked in Xuzhou and Huangzhou was only influential in the local area, but not well-known in the whole country. The really famous braised pork is Su Shi's "Dongpo meat" in Hangzhou for the second time.

On January 3, 1089, Su Shi came to Hangzhou, where he had been away for 15 years. In May and June of the fifth year of Yuanyou, heavy rain continued in Western Zhejiang, Taihu Lake flooded, and large areas of crops were flooded. As Su Shi took effective measures as soon as possible, the people in Western Zhejiang passed the most difficult period. He organized migrant workers to dredge the West Lake and build embankments and bridges, which changed the old appearance of the West Lake into a new one. The people in Hangzhou are very grateful for Su Shi's good deeds, and everyone praises him as a wise official. It's said that he liked pork most when he was in Xuzhou and Huangzhou, so when it comes to the new year's day, people will carry the wine to pay him a new year's visit. After Su Shi received it, he instructed his family to cut the meat into cubes, cook it red and crisp, and then distribute it to the migrant workers who participated in dredging the West Lake. After they ate it, they were all called "Dongpo meat".

Su Shi's braised meat was first created in Xuzhou and further improved in Huangzhou. It was well-known throughout the country in Hangzhou

.

Dish making

Practice 1

Ingredients

Pork ribs 1500 grams, onion 100 grams, sugar 100 grams, Shaojiu 250 grams, ginger (paisong) 50 grams, soy sauce 150 grams.

step

1. Scrape and clean pork ribs, cut them into 10 square pieces, cook them in boiling water for 5 minutes, take them out and wash them.

2. Take a large casserole and cover it with a bamboo grate. First, spread the green onion and put in the ginger pieces. Then, arrange the pork skin side down neatly. Add sugar, soy sauce and Shaojiu. Finally, add the green onion knot and cover the casserole. Seal the edge seam of the casserole with peach paper. Put it on a high heat. After boiling, cover it and seal it. After stewing with low heat, remove the oil near the end of the casserole and put the meat skin side up In a special small pottery pot, cover it and put it in a steamer. Steam it for 30 minutes until the meat is crisp.

Practice 2

Ingredients

Refined streaky pork 600g, jujube 6, shallot 300g, ginger 20g, yellow rice wine 500ml, rock sugar 20g, sugar 10g, soy sauce 100ml, salt 3G.

step

1. Wash the ginger and cut it into large pieces, and wash the shallots.

2. Cut the pork into 4 cm square pieces with uniform size. Tie each piece of meat with string.

3. Blanch pork and drain.

4. Lay a bamboo grate on the bottom of the casserole and a layer of chives on the bamboo grate.

5. Put the boiled pork in the casserole, skin down.

6. Put ginger slices on the meat evenly. Then spread a layer of chives. Add rock sugar and jujube.

7. After adding salt, sugar, soy sauce and rice wine, the soup should be even with the meat.

8. Cover, bring to a boil over medium heat, turn to low heat and simmer for 2 hours.

9. Open the casserole and remove the extra chives.

10. Take out the meat gently, put it into the steaming bowl, and then pour some stew soup.

11. Put into the steamer and steam for 1 hour.

12. Out of the pot, ready to eat.

Practice 3

Ingredients

Pork ribs 1500 grams, 250 ml Shaojiu, ginger, onion, soy sauce, sugar and other appropriate.

step

1. Scrape the skin of pork streaks, wash them with warm water, put them in a boiling water pot for 5 minutes, boil the bleeding water, wash them, and cut them into cubes.

2. Take a casserole and put it on a small steaming rack. First spread the onion and ginger pieces on it. Then arrange the pork on it neatly. Add sugar, soy sauce, Shaoxing wine, and then add the onion. Cover the casserole. Boil it over high heat and seal the edge. Simmer it over low heat for about two hours. When the meat is mature, open the lid and turn the meat over. Then cover and seal it. Simmer it over low heat.

3. Take the casserole away from the fire, skim off the oil slick, put it into two earthenware pots with the skin upward, cover the casserole, steam it with high heat for about half an hour until the meat is crisp and tender. Before eating, put the can into the steamer and steam it for 10 minutes.

Practice 4

Ingredients

1 piece of streaky pork with skin (about 500g), 400ml Shaoxing yellow rice wine, 2 tbsp soy sauce, 1 piece of ginger, 1 section of green onion, 2 pieces of chives, 50g rock sugar.

step

1. Heat a pot of boiling water in the pot, put the pork in the pot for 10 minutes, remove the bleeding foam and cool it. Cut it into 5 cm square pieces after it is not hot.

2. Peel and wash ginger, slice, slice scallion, cut scallion into sections and knot.

3. Put a small bamboo frame in the casserole, then spread ginger and scallion slices on it, and then put the cut meat skin down on the scallion and ginger slices.

4. Pour rock sugar, 200 ml yellow rice wine and 1 tbsp soy sauce into the pot, preferably sprinkle with a little scallion knot; cover the pot, seal the edge of the pot cover with peach blossom paper or tin foil, cook for 3 minutes, turn to the minimum heat and simmer for about 50 minutes.

5. After that, turn off the heat, open the lid of the pot, turn over the meat (i.e. the skin of the meat is upward), then pour in the remaining 200 ml of yellow rice wine and soy sauce, cover and seal the edge, and simmer for half an hour.

6. Put the stewed meat into the tea bowl (or other pottery that can be covered), pour the remaining soup in the casserole into the tea bowl containing the meat, and cover it to keep water off

Chinese PinYin : Dong Po Rou