Dongpo meat: a delicacy on the festival table(jie ri can zhuo shang de mei wei dong po rou )

Dongpo meat: a delicacy on the festival table

Introduction:

"Dongpo meat, a famous dish of Hangzhou and a delicacy of Han nationality, is popular in Jiangsu and Zhejiang. It is said that it was created by Su Dongpo, a poet of the Northern Song Dynasty. Production method: cut the pork into large pieces, pad the bottom of the pot with onion and ginger, add wine, sugar and soy sauce, and simmer slowly with water on a slow fire. Su Dongpo's poem "eating pork" says that " When the fire is slow and there is no water, he will be beautiful when the fire is full. " Dongpo meat color, fragrance, taste are good, the entrance fat but not greasy, with wine, very delicious, loved by people. Dongpo meat is now a famous traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, which was supplied to the world and continuously improved in practice, so it has been handed down to this day. Since I learned how to make Dongpo meat, this traditional dish has become the main dish of my family's festivals and banquets. What I get is not only delicious, but also many praises! "

Production steps:

Materials required:

Pork with skin essence: 1000g

Shallot: 100g

Fresh ginger: 50g

Laohuang wine: 350g

Old style: 50g

Fresh soy sauce: 80g

Chinese prickly ash: a handful

Large materials: 2

Cinnamon: 2 small pieces

Rock sugar: 50g

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jie Ri Can Zhuo Shang De Mei Wei Dong Po Rou