Dongpo meat practice

Introduce the practice of Dongpo meat in detail.

Cuisine and its efficacy: Zhejiang cuisine

Dongpo meat production materials:

Ingredients: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.

The characteristics of Dongpo meat:

Legend: During the Song Dynasty, Su Dongpo worked in Hangzhou, mobilized migrant workers to dredge the West Lake, and the project was completed. A long dike was added to the West Lake, which not only brought water conservancy benefits to the people, but also added the scenery of the West Lake. To thank him for doing this good thing for this place, people sent him pork and rice wine. Su Dongpo thinks that the West Lake was dredged by migrant workers. That is to say, the chef is ordered to cook delicious food according to his unique experience of burning meat, that is, "slow fire, little water and strong fire are beautiful" to comfort migrant workers. Because the cooking method of meat is unique, crisp but not rotten, oily but not greasy, and delicious, "Dongpo meat" has become a much-told story and delicious food for a while.

Teach you how to cook Dongpo pork. How to make Dongpo meat delicious? Pork belly is cooked and diced. Put the onion in the casserole, put the ginger at the bottom, and put the pork belly skin down on the onion ginger. Add soy sauce, sugar, yellow wine and scallion, cover, boil over high fire, and simmer for 2 hours. Then put the meat in a clay pot, cover it, seal it with peach paper and steam it thoroughly in a cage.

Who knows how to cook Dongpo meat at home?

Dongpo braised pork

Composition:

Pork belly 1500g, onion 100g, sugar 100g, 250g Shaoxing wine, 50g ginger and 0/50g soy sauce.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics:

1 Dongpo meat was handed down by Su Dongpo, a great writer in the Song Dynasty. Su Dongpo is not only outstanding in knowledge, but also very good at cooking. "Huangzhou good pork, cheap as dirt. Wealth can't be eaten, and poverty can't understand cooking. Fire, lack of water, he is beautiful when the fire is full. " It is Su Dongpo's experience in burning meat. Dongpo Meat is pork and Shaoxing wine that Su Dongpo gave to the people. He ordered his family to do it well and even gave the wine to migrant workers. The family mistakenly thought that wine and meat were cooked together. As a result, the cooked meat was particularly mellow and delicious, which was a much-told story for a time. People praised Su Dongpo's personality and believed in his unique cooking methods. Since then, "Dongpo Meat" has been handed down.

2. "Dongpo Meat" is thin and tender, bright red in color, rich in juice, crisp but not broken in shape, fragrant and glutinous but not greasy, and it is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

How to cook Dongpo meat?

Dongpo braised pork

[raw materials]

Pork belly ribs 1500g, Shaoxing wine 250ml, ginger 50g, soy sauce 150ml, sugar 100g and onion 50g.

[Production method]

1. Select pork strips with thin skin and thick meat, scrape off the remaining hairs on the skin, wash them with warm water, put them in a boiling water pot for five minutes, boil the bleeding water, then wash them and cut them into 20 pieces.

2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot cover with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.

[Function]

Stewed with thin-skinned tender meat and famous wine, this dish is a traditional famous dish in Hangzhou. It is bright red in color, rich in juice, crisp and rotten but not broken, fragrant and waxy but not greasy.

How to make authentic Dongpo meat?

Introduction to dishes:

Dongpo meat is made of pork with thin skin and tender meat, Shaoxing yellow wine as water, placed in a sealed casserole and braised with slow fire. The flesh is ruddy, the juice is rich and mellow, crisp but not broken, waxy but not greasy.

Cooking method:

When making, thin pork belly skin, rock sugar and soy sauce are used as seasonings, and salt is sprinkled instead of water. Put the cut meat into a casserole filled with shallots, seal and steam until it is crisp but not broken, fat but not greasy.

Food allusions:

Su Dongpo, a writer in the Northern Song Dynasty, came to Hangzhou twice, served as a satrap and built a lake. In order to thank him for "picking up the pig and picking up the wine", Hangzhou people asked his family to cook the pig and wine together according to his method of cooking meat and treating guests. His family cooked wine and meat by mistake, and the cooked meat was particularly delicious. People praise Su Dongpo's diligence and love for the people, so they call the pork cooked for this purpose "Dongpo Meat". Hangzhou restaurant is also imitation, Dongpo meat has a history of more than 900 years. When making, the thin skin of pork belly is selected, rock sugar and soy sauce are used as seasoning, Shao wine is used instead of water, and the cut meat is put into a casserole filled with shallots, sealed and steamed, which has the characteristics of crisp but not broken, fat but not greasy.

Dongpo braised pork

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole with bamboo grates at the bottom, first spread onions, put ginger slices on it, then arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, and finally add onion knots, cover the lid, seal the side seam of the casserole with peach paper, put it on the fire, boil, seal it, and use low fire.

After stewing until crisp, remove the casserole from the fire, skim off the grease, put the skin face up in a special small pottery jar, cover it and put it in a steamer, and steam for 30 minutes on high fire until the meat is crisp.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Dongporu

Raw materials:

Pork belly ribs 1500g

Jiu Shao 250 ml

50 grams of ginger

Soy sauce 150ml

Sugar100g

50 grams of onion

Method:

1. Choose pork belly with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape all the hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it and cut it into 20 pieces.

2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot cover with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.

Features:

Stewed with thin-skinned tender meat and famous wine, this dish is a traditional famous dish in Hangzhou. It is bright red in color, mellow in flavor, crisp and rotten in shape, fragrant and glutinous but not greasy.

The practice of Dongpo meat

Materials:

Pork belly with skin 1 about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 onion 2 root rock sugar 50g.

Exercise:

1, boil a pot of boiling water in the pot. After boiling for 10 minutes, put the pork into the bleeding foam, take it out and let it cool. After it is not scalded, cut it into 5 cm square blocks.

2. Peel and wash the ginger, slice it, obliquely cut the onion, cut the onion into sections, and then knot it.

3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat slices on the onion ginger slices with the skin facing down (I don't have a small bamboo rack at home, so I use an iron rack instead, so let's adjust measures to local conditions! The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. It is best to use a lower frame when choosing, and it is best to soak the meat after pouring yellow wine. )

4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion; Cover the pot, seal the lid of the casserole with peach blossom paper or tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low fire (it must be the minimum fire! )

5. After that, turn off the fire and open the lid, turn the meat upside down (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the lid and seal the edge, and simmer for half an hour.

6. Put the stewed meat in a tea bowl (other earthenware with a cover is also acceptable), pour the remaining soup in the casserole into the tea bowl with meat, cover it, and steam for 30 minutes. You can sprinkle a little onion knot for decoration before serving. The above briefly introduces one of the methods of Dongpo meat and other methods of Dongpo meat. Every recipe of Dongpo meat is very good. I used to cook all kinds of Dongpo meat. You may wish to choose Dongpo meat according to your own taste and see which method of Dongpo meat is more suitable for your own taste. For more detailed Dongpo meat practices, you can go there. There are more detailed Dongpo meat practices, which will be very helpful for you to understand Dongpo meat practices. The above briefly introduces one of the practices of Dongpo meat, and there are many other practices of Dongpo meat, each of which is very good. I have cooked many kinds of Dongpo meat before, and they are all delicious. Choose Dongpo meat according to your own taste and see which one is more suitable for your own taste. For more detailed Dongpo meat practices, you can go there, where there are more detailed Dongpo meat practices, which will be very helpful for you to understand Dongpo meat.

Preparation method of Dongpo meat

Ingredients: pork belly ribs1500g, Shaoxing wine 250ml, ginger 50g, soy sauce150ml, sugar100g, and onion 50g.

Methods: 1. Choose pork strips with thin skin and thick meat (Jinhua "Erji" pig is the best), scrape off the remaining hair, wash it with warm water, put it in a boiling water pot for 5 minutes, boil the bleeding water, then wash it, and cut it into 20 pieces (evenly cut, each piece weighs about 75g). 2. Take a 1 casserole, put it on the bottom with a small steamer, first spread the onion and ginger pieces, then arrange the pigskin neatly on it, add the white sugar, soy sauce and Shaoxing wine, add the onion knots, cover the pot, boil it with high fire, seal it, and stew it for about two hours. When the meat is 80% crisp, open the lid, turn the skin of the meat slices up, then seal them and continue to use them. Then, remove the oil slick from the casserole, put it in two special small pottery pots with the skin facing up, cover it, seal the lid with "peach paper" strips, and steam it for about half an hour on high fire until the meat is crisp. Before eating, put the canned food into a steamer, then steam it with strong fire for about 10 minutes before eating.

Features: this dish is stewed with thin-skinned tender meat and famous wine, with bright red color, rich juice, crisp but not broken shape, fragrant and glutinous but not greasy mouth.

How to cook Dongpo meat?

Materials:

Pork1000g, 4 slices of ginger, 50g of leek.

Seasoning A: 80g of rock sugar, 70ml of soy sauce, 65438+ 0/4 teaspoon of carved wine, 50ml and 600ml of water.

Seasoning B: 6 big red dates with 30ml of carved wine.

Practice: (hotel practice: frying, stewing first and then steaming, less water)

1. First, choose thick-skinned, multi-layered and compact pork.

2. Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot, with the mouth facing down.

3. Put half a bowl of oil in the pot, turn the skin up, fry the oil slowly on low heat, and take out the meat for later use.

4. Take a big casserole and lay a bamboo stick at the bottom of the pot. This will prevent the meat from burning.

5. Put chives and ginger slices on the bottom of the pot.

6. Spread the fried meat evenly in the pot.

7. Put 80 grams of rock sugar and 50 grams of water into a wok and simmer until the rock sugar melts.

8. There is smoke in the pot, and the rock sugar turns dark brown.

9. After cooling, add 50 ml of water, reheat, and boil the sugar color into brown sugar water.

10. Add 50 ml of soy sauce, soy sauce, sugar water and carved wine to the pot.

1 1. Inject 600 ml of clean water into 2/3 parts of pork, cover it with high fire and bring it to a boil, then simmer for about 60 minutes.

12.30 minutes, turn the pork over and continue to stew. After about 45 minutes, turn over and simmer until only the bottom of the pot is left.

13. Put the pork into a large bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of Huadiao wine.

1 1. Boil the water in the pot, cover the meat and steam for 60 minutes.

Production experience:

1. Why do you want to add bamboo sticks to the bottom of the pot? Because in the process of stewing for a long time, the position where the meat touches the bottom of the pot will burn, and it can't be turned over like when cooking. If the meat is burnt, it will affect the quality of a pot of meat. This is an experience I have had in the last two months. The whole pot of meat is delicious, but the fly in the ointment is that it is a little burnt.

2. This time, the method of boiling sugar in water was adopted. Originally, the sugar color turned brown and immediately heated the water to melt, but the sugar color immediately spilled out of the pot, so I came up with this idea, that is, let the sugar color cool, add cold water, reheat and melt it into sugar water. This is safe for beginners.

The hotel can fry the fat part of the fat meat by frying, so it won't be so greasy. We can fry the fat in the pot with half a pot of oil instead of frying the skin.

4. Red dates are not easy to taste when steamed, and the cut mouth is easy to steam out the taste.

Wine is a major feature of this dish. The original dish is Shaoxing wine. I prefer Huadiao wine because it is golden in color, sweet and delicious. Therefore, this dish is indispensable. The reason why it is put twice is because the taste of wine will slowly disperse during cooking. So add a small amount in the steaming process to make the meat have a faint bouquet. But not too much, lest the wine be too strong.

If you want to cut the meat neatly, you'd better blanch the whole meat first and then cut it into cubes.

How to cook Dongpo meat

Dongpo meat is made of pork with thin skin and tender meat, Shaoxing yellow wine as water, placed in a sealed casserole and braised with slow fire. The flesh is ruddy, the juice is rich and mellow, crisp but not broken, waxy but not greasy.

Cooking method:

When making, thin pork belly skin, rock sugar and soy sauce are used as seasonings, and salt is sprinkled instead of water. Put the cut meat into a casserole filled with shallots, seal and steam until it is crisp but not broken, fat but not greasy.

Food allusions:

Su Dongpo, a writer in the Northern Song Dynasty, came to Hangzhou twice, served as a satrap and built a lake. In order to thank him for "picking up the pig and picking up the wine", Hangzhou people asked his family to cook the pig and wine together according to his method of cooking meat and treating guests. His family cooked wine and meat by mistake, and the cooked meat was particularly delicious. People praise Su Dongpo's diligence and love for the people, so they call the pork cooked for this purpose "Dongpo Meat". Hangzhou restaurant is also imitation, Dongpo meat has a history of more than 900 years. When making, pork belly thin skin is selected, rock sugar and soy sauce are used as seasoning, and Shao wine is used instead of water. The cut meat is put in a casserole filled with shallots, sealed and steamed, with the characteristics of crisp but not broken, fat but not greasy.

Dongpo braised pork

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, use bamboo grates at the bottom, first spread onion segments, put ginger slices on it, then arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add onion knots, cover the lid, seal the side seams of the casserole with peach paper, put it on a big fire, boil and seal it with low heat.

After stewing until crisp, remove the casserole from the fire, skim off the grease, put the skin face up in a special small pottery jar, cover it and put it in a steamer, and steam for 30 minutes on high fire until the meat is crisp.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.