Family version of Dongpo meat(jia ting ban dong po rou )

Family version of Dongpo meat

Introduction:

"My husband and my baby love meat very much, but I will do these kinds of meat. I'm afraid they will be tired of it. Today, it's not difficult to make Dongpo meat, but it takes a long time. The selected pork with rock sugar, a bottle of cooking wine, a few green onions, without other seasonings, makes the meat mellow, not sweet, not greasy, and melts in the mouth."

Production steps:

Step 1: raw materials as shown in the picture. Wash pork with warm water and cut into pieces of mahjong and scallion

Step 2: lay the scallion on the bottom of casserole, stack the meat on top, and add rock sugar on the top

Step 3: add a bottle of cooking wine, no meat about two centimeters

Step 4: bring to a boil, turn to a low heat and keep simmering for about an hour

Step 5: after about an hour, collect the soup over high fire and stir it from time to time to avoid paste

Step 6: serve, delicious Dongpo meat is ready

Materials required:

Pork: 1000g

Scallion: Five

Cooking wine: one bottle

Rock sugar: 60g

Note: Dongpo meat was first created in Xuzhou. It is recorded in Xuzhou ancient and modern famous dishes that when Su Shi was the governor of Xuzhou, the Yellow River burst, Su Shi took the lead and built embankments to protect the city. The people of Xuzhou slaughtered pigs and sheep, and went to the government to comfort them. Su Shi could not refuse, so he instructed his family to cook braised pork and give it back to the common people. After eating, the common people felt fat but not greasy, crisp and delicious, so he called it "giving back meat". When Su Shi was demoted to Huangzhou, he wrote a meat cooking song: "good pork in Huangzhou is cheap like dirt. The rich will not eat, but the poor will not cook. Slow fire, less water, when the fire is full, it is beautiful. People began to imitate each other, and called it "Dongpo meat". When Su Shi was the second governor of Hangzhou, he made great contributions to dredging the West Lake. Su Shi ordered the pork and wine to be cooked for the migrant workers to eat. The family mistakenly heard that the rice wine and pork were cooked together. Instead, they felt more crisp and fragrant. The reputation of "Dongpo meat" gradually spread throughout the country.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Jia Ting Ban Dong Po Rou