Zhejiang Cuisine: Dongpo meat

Zhejiang Cuisine: Dongpo meat

Introduction:

"Su Shi, a great writer of Song Dynasty, was demoted because he offended the imperial court by writing poems. He was sent to Huangzhou, Hubei Province. When he arrived in Huangzhou, he called himself" Dongpo resident ". "Layman" is a term for Buddhists who live at home. Although Su Shi, who called himself "Dongpo Buddhist", saw through the world and entered Buddhism, he could still eat meat. When he was a senior official, he still loved food, but he was not in the mood to go to restaurants, so he cooked by himself, thus relieving loneliness and boredom. Su Dongpo, a scholar, is a talented man who loves painting and calligraphy. He not only cooks delicious food, but also writes and paints. In order to give consideration to both sides, he adopts the method of stewing meat with slow fire, so that he can watch the fire while writing his articles or playing with his brush. After many times of practice, he summed up a best cooking program, so that he enjoyed endless fun. During his stay in Huangzhou, Su Dongpo also wrote a poem about "eating pork", which shows his experience and mood at that time: good pork in Huangzhou costs 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. Get up and have a bowl every day. Don't worry about it. Due to the spread of Su Dongpo's "pork eating" poem, his unique method of stewing meat is also favored by people. People use his name, "Dongpo meat" has been handed down and is still loved by diners today

Production steps:

Materials required:

Pork: 500g

Shallot: moderate

Star anise: 2 pieces

Cinnamon: 1 bar

Rock sugar: right amount

Salt: right amount

Ginger: right amount

Shaojiu: 2 spoons

Old style: 3 teaspoons

Water: moderate

Mash: 2 teaspoons

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and sweet