Chinese Food
Dongpo meat
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Dongpo meat. Soft, waxy, fragrant and crisp. The mellow taste of Hongyan is not greasy. Who can resist it. About the origin of Dongpo meat, there are many versions of folk stories, but no matter how many versions, they all go with Su Dongpo's exile and preference. He loves the common people and likes eating meat. So he can leave stories about braised meat everywhere. In order to commemorate Su Gong, later generations named this dish Dongpo meat, but it came from a poor source. Su Shi's braised meat was first created in Xuzhou. Later, it was further improved in Huangzhou. At last, it became famous in Hangzhou. Dongpo meat is the Dongpo returned meat created in Xuzhou. It is the braised meat created by sushi in Xuzhou. In the 10th year of Xining, Emperor Shenzong of Song Dynasty (A.D. 1077), Su Shi went to Xuzhou to know the state. On August 21, the Yellow River burst in Cao village. The flood besieged Xuzhou. Su Shi led the army and the people to fight against the flood and build levees to protect the city. After more than seventy days of hard work
Cooking ingredients
Cooking Steps
Step1:Put the streaky pork and cold water into the pot. Boil for another 23 minute
Step2:Then turn off the fire and take it out. Wash off the foam with warm water. Cut it into pieces for later use
Step3:Spread the sliced ginger all over the bottom of the pot (my is goldsunzen double ear pot, which is neither sticky nor scorched. If there is no non stick pot, the bottom of the pot should be covered with strips or small shelves, so as to prevent the meat from sticking to the pot and burning. It is better to soak the meat after pouring in the rice wine.
Step4:The green onions are placed on the ginger slices neatly and evenl
Step5:Put the colorful meat on the to
Step6:Sprinkle a handful of icing sugar on i
Step7:Pour in a bottle of yellow rice wine, 4 tablespoons of old soy sauce and 3 tablespoons of raw soy sauce (no need to add salt (old soy sauce is enough), no need to add water. Instead of water, yellow rice wine can remove the fishy smell and make the meat soft
Step8:Put the pot on the fire. It will boil in 23 minutes
Step9:Turn the fire to the minimum immediately after opening. Simmer for 34 hours with only the core of the fire (or close the main valve of the gas to half again
Step10:Stew until the soup is thick and fragran
Step11:Put the stewed meat into the container and pour it in with the soup. Cover it, drain off the water and steam it for another 20 minutes. It's delicious without steam
Cooking tips:I make Dongpo meat at home. It's very simple. It's good to follow the taste of the Soviet style. It's not complicated in materials and practices. It's only necessary to serve pork, yellow wine, soy sauce and iced sugar. It's beautiful when it's hot enough. In addition, according to the research of modern nutritionists, fat meat can be reduced by 30% - 50% cholesterol and 50% - 60% cooking skills after simmering for a long time.
