As the name implies, "Dongpo Meat" is related to Su Dongpo, a great writer. In this way, Su Dongpo is not only a great writer, but also a foodie. In fact, Su Dongpo has cooked many dishes, but Dongpo meat is more famous.
Whenever there is a banquet in Yongxiu County, Jiujiang City, Jiangxi Province, there are two bowls of rice and vegetables at first, which symbolizes harmony. Followed by two bowls of large pieces of straw and pork. There are two bowls of this kind of pork on the sumptuous banquet, which has a unique flavor. Pick up the scissors and cut off the straw, and you can taste it. The entrance is soft and waxy. There is also obvious straw fragrance in the meat fragrance. It is refreshing and memorable. This kind of meat is Dongpo meat.
There is a legend about the origin of Dongpo meat. During the Xining period in Song Shenzong, Su Shi was sent to Xuzhou as the magistrate. During his tenure, there was a flood in the local area. Su Shi fought with the people, built dikes to protect the city, and tide over the difficulties with the people. In order to thank the good official, the local people increased their meat to show their gratitude. Su Shi refused and returned the meat to the people himself. People think this kind of pork is delicious, so they follow suit. This is the predecessor of Dongpo Meat, "Back Meat". Later, Su Shi was demoted to Huangzhou, and his nickname "Dongpo Jushi" was also circulated at that time. Su Shi also popularized this cooking method of meat in Guangzhou, so Dongpo meat was called away. In Huangzhou, Su Dongpo was idle for a while, wandering around, hanging out with fishermen and drunkards, and opened a piece of land by the Dongpo River, calling himself "Dongpo lay man" and burning the famous Dongpo meat.
Dongpo meat tells: "urgent fire fish, slow fire meat." These two sentences come from cooking experience. Tang Fengzhi's Yunxian Miscellaneous Notes said: "Enjoy three kilograms of venison every day, and I am happy to say:" The fire is enough. " "It can be seen that pork temperature is the most important. Some people often like to eat Dongpo meat, that is, cut the meat into large pieces and cook it slowly with soy sauce, good wine and seasonings. It tastes delicious. This method was invented by Su Dongpo in Song Dynasty. When he was in Huanggang, he once wrote a poem about eating pork: "Huangzhou is good pork, and its price is as cheap as dirt. The rich refuse to eat, and the poor can't cook. Cook slowly, less water, and he will be beautiful when the fire is full. Get up and play a bowl every day, and my mind is full of my husband. " This shows that Su Dongpo's method of cooking meat is wonderful.
The practice of "Dongpo Meat" is not difficult. The method is: after the pork belly is cooked in large pieces, cut into appropriate squares, put the onion in the casserole, and put the ginger at the bottom. Put pork belly skin down on onion ginger, add soy sauce, crystal sugar, yellow wine and onion knot, cover it, bring it to a boil over high fire, stew it over low fire for two hours, then put the meat in a clay pot, cover it and seal it, and steam it thoroughly in a steamer. The key to this dish is three layers of meat, especially the first layer of fat under the skin is thicker. No matter how long you buy the wrong meat, no matter how good the ingredients are, it is difficult to make them. If the ingredients are properly selected and stewed for a long time, the meat will have a layered feeling, strong but not dry, fat but not greasy. In the cooking process, using yellow wine instead of water to come to cook the meat can remove the fishy smell and make the meat tender. Don't ignore the last step of steaming meat, it can increase the flavor.
Today, there is the name Dongpo Meat in the food, which means that cook the meat is rotten, and the cook can cook with him, or Dongpo should not be so insulted, which means that this slope is also invited by the public.