Dongpo meat(zhe cai dong po rou )

Dongpo meat

Introduction:

"Dongpo meat" is a famous dish in Hangzhou. It is full of color, aroma and taste. Slow fire, no water and plenty of wine are the keys to making this dish. The finished product is red and bright in color, crisp but not broken in shape. It is fragrant and glutinous in the mouth, with wine aroma, and very delicious. In the Song Dynasty, Su Dongpo (1036-1101) was one of the top eight writers in the Tang and Song dynasties in terms of composition, ci writing and Xin Qiji, calligraphy and painting. Even in the art of cooking, he is good at it. When he offended the emperor and was demoted to Huangzhou, he often cooked himself and tasted with his friends. Su Dongpo's cooking was best at braised pork. He once wrote a poem about his cooking experience, which is as follows: & quot; slow fire, less water, when the fire is full, it is beautiful. &However, it is said that when he returned to Hangzhou for the second time as a local official, it was an interesting thing that people named Dongpo meat after him. At that time, the West Lake had been annihilated by Fench grass. After he took office, he mobilized tens of thousands of people's workers to remove Fengtian and dredge the Lake Harbor, built a long dike with the excavated mud, and built a bridge to unblock the water of the lake, so that the beautiful appearance of the West Lake could reappear and the water could be stored for irrigation. The Long embankment has improved the environment, brought benefits to water conservancy for the masses, and added scenery to the West Lake. Later, the spring dawn of SUDI, which is listed as the top ten scenic spots of the West Lake, came into being. &At that time, the common people praised Su Dongpo for doing this good thing for the local people. They heard that he liked to eat braised pork. At the Spring Festival, they all gave him pork to show their heart. Su Dongpo received so much pork that he thought it was right to share it with tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute the wine to each household according to the migrant workers' roster. When his family was cooking, they gave him & quot; wine together & quot; and understood it as & quot; wine together & quot; as a result, the stewed meat was more crisp and delicious, and the diners praised Su Dongpo's meat for its unique cooking method and delicious taste. At that time, in addition to those who came to learn calligraphy and writing articles, others came to learn how to cook Dongpo meat. "

Production steps:

Materials required:

Pork: 650g

Shaoxing butter: 300g

Soy sauce: 1 / 2 cup

Veteran: a little

Rock sugar: 80g

Ginger slices: right amount

Scallion section: moderate

Shallot: 2

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhe Cai Dong Po Rou