Every time I visit Hangzhou, I always have a piece of Dongpo meat. Every time I eat Dongpo meat, there is always a question: What is the difference between it and braised pork?

It is said that when Su Dongpo was appointed as the magistrate in Hangzhou, he personally led the whole city to fight floods together. After the flood receded, in order to thank Su Dongpo, the people killed pigs and sheep in succession and brought wine and meat to Su Fu. Su Dongpo couldn't turn it away, and it was not good to accept it, so he came up with a way to order his family to braise the meat and give it back to the people together with the wine.

However, it seems that the Su family didn't learn Chinese very well.

Su Dongpo meant to give [(braised pork)+wine] to the people, but the family mistakenly thought that the great writer meant [braised pork+wine] to the people, so they stewed the pork and wine together. Unexpectedly, under misunderstanding, the meat was unexpectedly delicious. Since then, a famous dish "Dongpo Meat" has been born in Hangzhou.

So, the biggest difference between Dongpo meat and braised pork is that Dongpo meat should be stewed with Shao wine without putting a drop of water.

In addition, Su Shi, who is heartless and unhappy, once wrote a song "cook the meat Song", saying, "Huangzhou is a good pork, and its price is as low as dirt. The rich refuse to eat, and the poor don't understand cooking. Slow fire, less water, it is beautiful when the fire is full. " Therefore, the second major factor of Dongpo meat lies in the mastery of the heat-it must be stewed for one and a half hours to two hours.

finally, Dongpo meat is characterized by eight words: fat but not greasy, crisp but not rotten. The solution lies in boiling first and then steaming. That is to say, after simmering, it will take about half an hour to be finished.

So well-made, do you think there is a difference between Dongpo pork and ordinary braised pork?

-material-

Pork belly onion/ginger Shao wine/soy sauce/crystal sugar (the steps of the amount of Shao wine and soy sauce are indicated, please refer to the figure below for the ratio of other materials)

Preparation material

Wash the onion, cut off the root ginger and peel it, and pat it into large pieces, or cut it into large pieces of pork belly without urgent treatment. It is helpful to blanch it first and then cut it into pieces.

-step-

①? Braised pork belly: put cold water into the pot, the boiling foam turns from red to white after the water is boiled, and then turn off the fire.

②? Wash the blanched pork belly and cut it into 5×5 cm square.

③? Spread a layer of onion on the bottom of the pot, and then spread ginger slices (left); Then put the pork belly pieces face down and code them one by one (right).

④? Pour Shao wine, which is based on the amount of submerged pork belly 3/4, or the amount that will not be dried after simmering for 1 and a half hours.

⑤? Then pour a tablespoon of soy sauce on each pork belly (left).

⑥? Put rock sugar in the pot.

⑦? Finally, spread a layer of onion on the surface (right).

⑧? Fire, turn to low heat immediately after the fire boils, and simmer for 1.5 to 2 hours.

... during the long waiting time, please don't forget to check from time to time to see if it is dry ...

pet-name ruby? After stewing, transfer the pork belly and soup to another container and steam for half an hour.

-You're done-

Dongpo meat

Fat but not greasy, crisp but not rotten. Did you do it?

Additional notes for experimenters

First of all, it is said that people in Zhejiang prefer Jinhua specialty "Liangtouwu" pork to cook this dish! As for Shao wine, it is Shaoxing flower carving cooking wine, not onion and ginger cooking wine. Secondly, the traditional Dongpo meat pays attention to replacing water with wine, so it stands to reason that water should not be added in the whole process.

however, if the amount of Shao liquor is not sure, and it is found to be almost dry before the heat is reached, should Shao liquor be replenished?

The experimenter thinks that if this happens, hot water should be added. Because the wine is added halfway, the remaining time will not be enough for the newly added alcohol to volatilize, thus leaving a heavy wine smell.

In addition, if you want Dongpo meat to look red, you can add some southern milk to color it.