"Dongpo meat"(zhe cai dong po rou )

"Dongpo meat"

Introduction:

"One day is a hot summer day. Su Dongbo saw a couple with a child in their arms and hurried to this side. He stopped the farmer and took it. The child clenched his teeth and twitched his hands and feet. It was just like heatstroke in medical books. So he asked the farmer to lay the child flat on the ground, picked a handful of camphor leaves and rubbed them under the child's nose. After a while, the child cried out. In order to repay their kindness, the couple took Su Dongpo and went home. In the morning, the farmer came back with pork. Ask Su Dongpo how to cook it. At this time, the dew was hanging on the rice leaves in the field, like bright pearls. Su Dongpo was fascinated by the beautiful scenery. He wrote a lot of poems and studied his words. The farmer asked softly at the door, "Sir, how do you like this meat?" The farmer took the meat to the kitchen. According to Su Dongpo's words and his own thoughts, he asked his wife to cook the whole pork in a pot with straw, which was thoroughly rotten. At dinner, Su Dongpo saw a whole piece of meat, not cut or cut, and tied with straw. He didn't know why. Seeing Su Dongpo's ecstasy at the meat, the farmer said to Su Dongpo, "didn't you say 'grass steams through the heart'? Why don't you eat, sir? " Originally, the farmer put his words together. Unexpectedly, the pork mixed with the smell of straw was very delicious. When the couple went out, Su Dongbo left a note, which said: "it's difficult for the host to be gracious. Dongpo left without saying goodbye." When the couple came back, they were surprised to see that the benefactor who saved their children was Mr. Su Dongpo. The story spread from one story to another, and everyone learned to cook the meat with straw. As expected, it was crisp and delicious. Villagers call this kind of meat "Dongpo meat."

Production steps:

Step 1: put proper amount of water in the pot, boil the pork in cold water until the water boils, turn off the fire five minutes later, remove and wash it for standby;

Step 2: peel the ginger, cut it into slices and lay the bottom of the casserole flat;

Step 3: cut the pork into four parts, about four centimeters long, bundle the cut meat with water grass, and put it into the casserole with the pigskin facing down;

Step 4: put all the remaining ingredients and seasonings into the casserole, cover the casserole and open fire. Bring the casserole to a boil and then turn it to a low fire;

Step 5: cook the pork over low heat for 30 or 40 minutes, turn the pork over, skin up, and then cook over low heat for 30 or 40 minutes;

Step 6: transfer the cooked pork to the stewing cup, pour the soup in the casserole into the stewing cup and simmer for three hours;

Step 7: put the stewed meat on the plate;

Step 8: pour the soup in the stew cup into the red frying pan, cook until thick, and pour it on the meat.

Materials required:

Pork belly: 800g

Huadiao wine: 600ml

Rock sugar: two large pieces

Scallion: right amount

Garlic: right amount

Ginger: right amount

Star anise: right amount

Salt: one teaspoon

Soy sauce: 3 tablespoons

Water plants: two

Note: the first step is to clear the blood and water of pork, so that there won't be so much froth in the subsequent stewing; ginger spreading at the bottom of the pot can effectively prevent the pork from sticking to the pot and scorching; don't cut the pork too small, to at least 3cm square, otherwise it will affect the positioning when turning over; using wine instead of water can effectively remove the fishy smell of pork and add unique flavor.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhe Cai Dong Po Rou