Dongpo meat(zhe cai dong po rou )

Dongpo meat

Introduction:

"The cuisine [1] Dongpo meat, a Zhejiang dish, is very popular because of its excellent color, aroma and taste. Dongpo meat, a famous Hangzhou dish, is stewed with pork. Generally, it is a square shaped pork about two inches, half of which is fat and half is lean. It tastes fat but not greasy, with wine aroma, and is very delicious. Thin skinned tender meat, bright red in color, mellow in taste and thick in juice, crisp but not broken in shape, fragrant and glutinous but not greasy in mouth. It is said that it was created by Su Dongpo, a poet of the Northern Song Dynasty. The earliest birthplace of Dongpo meat is Huanggang, Hubei Province. In 1080, Su Dongpo was relegated to Huanggang. Because the local pigs were rich and the meat was cheap, he came up with this method of eating meat. Zhou Zizhi, a man of the Song Dynasty, recorded in Zhupo Shihua: "Dongpo likes pigs. When he was in Huanggang, he tasted the opera and wrote the poem of eating pork, which says:" when the fire is slow and there is little water, he is beautiful when the fire is full. If you get up and have a bowl every day, don't worry about it. " Later, Su Dongpo came back from Huangzhou in 1085. He returned to Kaifeng, the capital of Changzhou and Dengzhou, and worked in the imperial court. After a short time, he was pushed out. In 1089, he asked to be transferred to Hangzhou as the prefect. Only in this way, the experience of Huangzhou roast meat was developed into Dongpo meat. As a delicacy of the Han nationality, it was later popular in Jiangsu and Zhejiang. "

Production steps:

Materials required:

Pork: 1000g

Scallion: 100g

Ginger: 50g

Yellow rice wine: 350g

Soy sauce: 200g

Sugar: 100g

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhe Cai Dong Po Rou