When it comes to Dongpo meat, it can be said that no one knows it, no one knows it, as if no one doesn't know the author.
Dongpo pork, also known as braised pork, rolling pork, and Dongpo stewed pork, is a characteristic traditional dish in the south of the Yangtze River.
According to legend, Dongpo meat was created by Su Dongpo, a poet of the Northern Song Dynasty, and the earliest birthplace was Xuzhou, Jiangsu.
The prototype of Dongpo meat is Xuzhou gift meat, which is one of the "four treasures of Dongpo" in Xuzhou.
Su Dongpo was also complacent and wrote a pork ode to Dongpo meat.
"Wash the bell, with less water, and you can't afford to smoke the firewood.
Don't urge him when he is familiar with himself, and he is beautiful when he is full.
Huangzhou is a good pork, and the price is as cheap as dirt.
The noble refuse to eat, and the poor do not know how to cook.
Get up in the morning and make two bowls, so full that you don't care. ” It is conceivable that even Su Dongpo, one of the eight masters of the Tang and Song dynasties, is actually the leader of my foodie family Strong, my generation is a foodie Of course, because of the cultural differences in various places and the different eating habits, Dongpo meat also has different practices.
There are those that are boiled first and then burned, some are boiled first and then steamed, and some are directly stewed to collect the juice.
But the main ingredient and shape are similar, the main ingredient is half fat and half lean pork, and the finished dishes are neatly stacked mahjong blocks, red and translucent, like agate stone.
Many people who have eaten Dongpo meat don't know what to do at first, and they think that such a delicious dish must be difficult to do.
Actually, that's a big mistake Dongpo meat was originally made for anyone It's civilians In other words, this is not a fine side dish, but a delicacy that flies into the homes of ordinary people So, the dish is very simple Pork belly, also known as "three-layer meat", is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly".
This part of the lean meat is also the most tender and juicifi, and the top selection of pork belly is perfectly proportioned to the anterior part of the abdomen near the front legs, with fat and lean meat intertwined, and the color is pink.
Yang Ming took out the meat of the intermediate pig psychic beast, removed the pork belly, and shaved off the fur.
He then washes the pork belly and cooks it in a pot of boiling water for 5 minutes.
In the steaming water, wisps of unique pork aroma waft out.
You can see through the transparent lid that the color of the originally ruddy pork is slowly beginning to change.
From bright red at first, it slowly fades and then begins to turn white.
Remember, you must not let the pork turn white, otherwise the outer layer of the pork will be overcooked, which will affect the texture and taste of the final cooking.
Yang Ming took out the pork belly after flying water, cut it into cubes, as neat as mahjong, and then tied it up with a thin rope.
Of course, in fact, it doesn't matter if there is a string or not, it's just that I'm afraid that it will be scattered in the pot later.
Yang Ming was a little glad that he completed the task and actually got the Wanbao purple casserole.
For cooking Dongpo meat, it can be presented in its delicious and authentic flavor, and the best thing to use is the purple casserole.
Yang Ming spread onion strips and ginger slices on the bottom layer of the Wanbao purple casserole as a cushion to prevent the pork from sticking to the bottom later, otherwise it would be embarrassing.
Then arrange the pork belly neatly on top and add rock sugar, light soy sauce, and dark soy sauce.
And, of course, the most indispensable liquor In Yang Ming's opinion, pouring wine and simmering it is simply a stroke of genius, like the finishing touch, and the pork belly is a god In the past, Yang Ming once ate the pork belly stewed with Shao wine, due to the characteristics of Shao wine, once it is added, it is more than one plus one is greater than two However, there is no Shaojiu now, and Yang Ming has no choice but to use the rice wine of this world.
Although rice wine is not as good as Shao wine, the taste is also quite delicious.
Pour the rice wine in, submerge the pork belly, and the fire begins.
When the heat boils until a large puff of smoke comes out of the pot, spewing out a strong aroma of wine and meat, you can start to reduce the heat and simmer it.
Perhaps due to the particularity of the material, it didn't take too long, only half an hour later, when Yang Ming opened the lid of the pot and inserted it towards the surface of the pork belly with chopsticks, it was easy to penetrate it, indicating that at this time, the pork was already crispy.
By this time, a large amount of wine had evaporated, leaving only a small pool of black, thick liquid, lying quietly at the bottom of the pot.
The originally white pork, because of the condiments penetrating in, has changed greatly, just like a poor boy has become rich and handsome.
I saw that the ruddy skin that can be broken by blowing the pork belly, like a red agate inlaid in the crown, was gently touched with chopsticks, and swayed from side to side like jelly, which looked lovely.
And the fat and thin figure shows the beauty of a fault.
The middle layer of the pork belly is as yellow as a water separation, like a gentle ribbon that wraps it around it, and it does not look so fat.
The bottom layer is dark and lean meat, stained with fragrant condiments, like the simple and ordinary peasants in society, supporting the two gorgeous layers above.
Pork belly, red shiny, yellow eye-catching, black gluttonous, red, yellow and black complement each other, pleasing to the eye.
As for the strong fragrance before, it is also integrated into the skin and flesh of the pork belly when it is simmered, washing away the lead and retreating from the exaggeration, only the essence after precipitation, quietly waiting for the moment when it blooms.
Yang Ming took out a stack of silver-white plates, put the pork belly on it, and untied the string by the way.
Finally, like a goddess scattering flowers, the finely chopped green onions are sprinkled and decorated with one or two.
At this time, guests will not have a sense of fullness because they see so much fatty meat, and there will be a small feeling of freshness visually.
Soon after.
When Shiro brought the plate of pork belly out of the kitchen, all the diners craned their necks and looked at him curiously.
Free novels bring you joy and joy ---> storyskyline.net
When looking at the peculiar appearance of the pork belly, everyone's hearts were like a cat itching, and they felt extremely uncomfortable, and they couldn't wait to snatch it from Bai's hand and eat it in a big gulp.
As the saying goes, eating meat and drinking wine is really happy In the envious eyes of everyone, the old man in the copper room straightened his chest, like sitting cross-legged on the old pine, sitting upright, and a trace of excitement flashed in the depths of his eyes.
After waiting for three weeks, I was finally able to eat the dishes made by Yang Ming It's not easy Bai gently put the plate down and said gently, "Please use it slowly." ” That tone, like a spring breeze, made the old man in the copper room feel good.
The old man in the copper room was happy for a while, and gave a tip of 1,000 yuan, saying, "Child, I have worked hard for you." ” After receiving his reward, Bai was a little confused for a while, but he didn't expect to meet a local tyrant.
The corners of the white mouth lifted, revealing the two cute dimples on both sides of the cheeks, and said sweetly, "Thank you." ” Looking at Shiro's angel-like smile, many diners were thrilled and felt that they had met their first love.
Welcome to join the book friend group built by Friends of Book City: 292,507,668 In fact, the author doesn't want so many uncles to join the group, because there are a lot of little Loli in the group Anyway, why does the girl like to eat and sleep and beat the author?