Dongpo meat, a famous dish in Hangzhou(hang zhou li shi ming cai dong po rou )

Dongpo meat, a famous dish in Hangzhou

Introduction:

Dongpo meat is a famous traditional dish with a long history in Zhejiang cuisine. It is said that Su Dongpo was appointed governor of Hangzhou during the Yuanyou period of the Song Dynasty. At the beginning of his appointment, he learned that the West Lake was suffering from constant floods. Through field investigation, he organized and mobilized local people to dredge the West Lake. After the completion of the project, there will be a long dike in the West Lake, which will bring benefits to the people's agriculture and mulberry in the future, benefit future generations, and add a beautiful scenery to the West Lake. In order to thank Mr. Dongpo for his good deeds, the local people also knew that Mr. Dongpo was a poor and loving official, so they gave him a lot of pork and rice wine. But Mr. Dongpo thought that the completion of the West Lake was not only his own plan, but also the work of the people. Therefore, he ordered the chef to make this delicacy, later known as "Dongpo meat", by putting the meat in several Shaojiu jars and stewing it in accordance with his unique experience of cooking meat, which is called "slow fire, less wine, when the heat is enough, it will be beautiful" to entertain the migrant workers and the local folks. Because the meat tastes delicious, it soon spread all over Jiangsu and Zhejiang. "Dongpo meat" has been handed down for thousands of years, and it is enduring! It has already become a famous dish in Hangzhou! Due to its unique cooking method, crisp but not rotten, oily but not greasy, and extremely delicious, "Dongpo meat" became a popular story at that time, and soon became a special food in Hangzhou. Mr. Dongpo is not only a famous poet and literary magnate, but also a famous gourmet in history. He has been to places where he has left excellent food works handed down from generation to generation, such as Dongpo meat in Hangzhou and Dongpo elbow in Sichuan. "Dongpo meat" is not difficult to make. It is made by boiling large pieces of streaky pork and then cutting them into proper cubes. In the casserole, put green onion and ginger on the bottom, put the skin of streaky pork on the green onion and ginger, add soy sauce, rock sugar, yellow rice wine and green onion, cover them, first boil them over high heat, and then simmer them for two hours. Then, put the meat into a pottery pot, cover them and seal them, and steam them thoroughly. In memory of Mr. Dongpo, Da chaoshao today dedicates this famous "Dongpo meat" to you. The specific method is as follows. "

Production steps:

Step 1: bring the soup to a boil, add the meat and cook for 5-8 minutes.

Step 2: cook and remove.

Step 3: put the cooked meat into the cold water basin to clean and cool.

Step 4: cut the meat in half.

Step 5: then cut into six small cubes, each of which is about 80-100g.

Step 6: spread ginger slices on the bottom of the casserole.

Step 7: cover ginger slices with chives.

Step 8: put the skin of the meat side down neatly on the chives.

Step 9: pour in the right amount of soy sauce, about 50 grams of soy sauce per 500 grams of pork.

Step 10: Sprinkle with rock sugar, the amount of rock sugar is generally half of soy sauce, white sugar can also be used.

Step 11: pour Shaojiu into the casserole. Jiafan liquor is the best Shaojiu and Huadiao liquor is OK. Generally, the more compact the meat cube is, the smaller the gap is, the less wine is needed. Generally, 250 grams of Shaoxing wine is enough for 1000 grams of meat cube. I make less meat, and the gap is too large, so I put more wine, ha ha!

Step 12: add wine, cover and bring to a boil over medium heat.

Step 13: then change to simmer for two hours. The size of the flame can be as big as a candle. It doesn't need too much firepower. Just keep the flame alive. The lid of the casserole must be tight, and the air holes on the lid should be sealed in advance. Aluminum foil paper or non-toxic rubber paste can be used, as long as it is airtight.

Step 14: take out the meat after two hours of stewing. This time, put it into the prepared stewing cup or casserole with the skin facing up.

Step 15: scoop out the soup from the casserole.

Step 16: pour on the picked meat.

Step 17: put the casserole and stewing cup into the cage.

Step 18: cover the steamer and steam over medium heat for another hour.

Step 19: steam for one hour, then take out and serve in the original cup.

Step 20: you can also pick out the meat and put it on the plate. It takes three hours and ten minutes to make this dish.

Materials required:

Pork recipe: 500g (one piece)

Ginger slices: 30g

Shallot: 60g

Soy sauce: 60g

Rock sugar: 30g

Shaojiu: 200ml

Note: Dongpo meat features: the meat is red and bright, the shape is complete, crisp and rotten, the skin is melted immediately, the lean meat is soft and rotten, the taste is mellow, the salty meat is slightly sweet, fat but not greasy, thin but not firewood, handed down for thousands of years, can be called the top meat! Warm tips: 1. To make this meat, you should "slow fire, less wine, when the fire is enough, it will be beautiful". Remember Mr. Dongpo's 13 word formula. 2. The more compact the meat is, the less wine is used. The key of this dish is not to stew, but to use the hot gas sealed in the casserole to keep at the critical boiling point and continuously permeate with constant temperature. This can keep the meat crispy and the appearance will always be complete. Dongpo meat, a famous Hangzhou dish, is ready. The taste is very sweet, but it can be made very simple. As long as you pay attention to the use of fire, there will be no failure. For your reference!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hang Zhou Li Shi Ming Cai Dong Po Rou