What is Dongpo Meat and what is the origin of the name Dongpo Meat?

Dongpo meat is made to commemorate Dongpo, not created by Su Dongpo himself.

Su Dongpo's method of cooking meat can be seen in his "Song of Stew":

Slow fire, less water, firewood flame can't smoke, when it is ripe do not urge it, when the fire is enough, it is beautiful. ”

"Rebate meat" is characterized by its mellow flavor and oiliness, but not greasy.

Su Dongpo left four famous dishes in Xuzhou, in addition to the return meat, there are also golden toad play beads, Wuguan chicken, drunk green shrimp, descendants will call these four dishes "Dongpo four treasures".

Nowadays, in the restaurants on the streets of Xuzhou, you can still enjoy the mellow aroma of Dongpo meat.

Dishes named after characters are really rare, and Dongpo meat is definitely familiar to everyone.

Pork belly is a ingredient that people love and hate, and since ancient times, people have really racked their brains to try various cooking methods to achieve the best performance.

Since Mars Baby is a meat-eating player who has no meat and is not happy, as a girl, she naturally tried a variety of pork belly practices;

Indeed, the method of cooking and steaming can remove the greasy feeling, and the lean layer of meat will be crispy and flavorful.

The practice of Dongpo meat.

Step 1

Cut the whole pork belly into 8 cubes and wrap the pieces with cotton thread to prevent the meat from falling out after cooking;

Step 1

In a pot under cold water, add green onions and ginger slices, bring to a boil until the meat pieces change color and cook;

Step 1

Remove the pieces of meat and rinse them with cold water;

Step 1

Put the meat pieces back into the pan, skin side down, add cooking wine, soy sauce, and then add water to cover the meat pieces;

Step 1

After boiling, put in all the other ingredients, turn to medium-low heat and cook for 40min 60min, until the juice is thick and red and bright;

Step 1

When the juice is almost collected, pick up the meat pieces, arrange them, pour the juice on them, and steam them on the steamer for 1-2 hours until the meat pieces are crispy.

Diagram of the finished product of Dongpo meat.

Cooking techniques for Dongpo meat.

Tips:

1. Don't tie the cotton thread too tightly when tying it, otherwise the meat block will be too tight if it absorbs water and swells up;

2. Niu found that the tangerine peel was particularly fishy, and it also made Dongpo meat not so greasy to eat, so it was best not to omit it;

3. Since the steaming time is relatively long, don't forget that you may need to add water in the middle to prevent the pot from boiling dry;

4. Don't be in a hurry to remove the cotton thread when eating, take a bite first, and then the cotton thread will be easier to tear off.

"Dongpo meat" was originally made by Su Dongpo in Huangzhou. It was named "Dongpo Meat" when he went to Hangzhou to be a taishou. At that time, most of the West Lake had been annihilated by the grass, and after he took office, he organized migrant workers to eradicate the grass, dredge the lake lanes, build embankments and bridges, so that the West Lake was restored to its appearance and increased the scenic spots.

The people in Hangzhou are very grateful to him, and I heard that he usually likes to eat braised pork the most, so many people invariably come to deliver pork. After receiving a large amount of pork, he asked his family to cut the meat into cubes, add seasoning and wine, and simmer it in his cooking method to make braised pork and distribute it to the migrant workers who participated in the dredging of the West Lake. After everyone eats it, they praise this meat crispy and fragrant, fat but not greasy, so people named this roast meat "Dongpo meat" after him.

Dongpo pork is made by cutting pork belly into cubes and then adding sugar, wine, and soy sauce.

Dongpo pork, also known as braised pork, is a famous dish of many cuisines in the south, created by Su Dongpo, a lyricist in the Song Dynasty, so it is called "Dongpo pork".

When Su Shi was an official in Hangzhou, he encountered a heavy rain, he organized the people to dig through the river, and built an embankment on the West Lake, the people because of gratitude, came to Su Shi's house to send meat and wine during the Spring Festival, Su Shi asked someone to cut the pork into cubes, plus the seasoning stewed, and distributed it to the people, everyone was grateful to Su Shi's compassion, and called the dish he sent "Dongpo meat".

Dongpo meat, as the name suggests, is a method invented by Su Dongpo, who is a gourmand and often unlocks various delicacies.

Why is pork called 'Dongpo meat'?

The earliest origin of Dongpo meat is Meishan, Sichuan, at that time it was not called Dongpo meat, it was called return meat, and it was one of the four treasures of Dongpo in Xuzhou. The first reason for giving back meat was that Su Shi went to the prefect of Xuzhou and personally participated in flood fighting activitiesIn the end, in order to thank him, the people made a gift meat for him, and finally Su Shi personally instructed his family to braise this gift meat, and everyone thought it tasted very good.

After 3 years, Su Shi was demoted to Huangzhou as the deputy envoy of the regiment training, opened up the wasteland and farmed the land, and ordered this place to be a Dongpo layman, he also cooked braised pork himself, and recorded the cooking method in the "Pork Poem", so everyone named his braised pork Dongpo meat.

Tips for making Dongpo meat

The finished Dongpo meat has thin skin and tender meat, soft and refreshing, red and bright color, crispy and not broken, and has the fragrance of tangerine peel and soy sauce.

1.The selection of meat should be evenly fattened and lean.

2.The meat is fried to remove the greasy.

3.The steaming time should be enough to achieve the effect of soft and refreshing, fat but not greasy, mellow and thick, crispy and not broken.

The above content reference: Encyclopedia - Dongpo meat.

About the origin of Dongpo meat:

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) in the Northern Song Dynasty (one said that Su Shi's concubine Wang Chaoyun was created to improve her diet when Su Shi was demoted to Huangzhou), and the earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

According to legend, in April of the tenth year of Xining (1077) of Song Shenzong, Su Shi went to Xuzhou Zhizhou. On July 7, the Yellow River burst in the Caocun area of Lanzhou, and by August 21, the flood besieged Xuzhou, and the water level was as high as 2 zhang and 8 feet. Su Shi died with his body, personally inserted the lotus, led the forbidden army and the military guard battalion, and the people of the city to fight the flood and build embankments to protect the city.

After more than 70 days and nights of hard fighting, Xuzhou City was finally saved. The people of the whole city were all rejoicing, and they thanked the good Zhizhou who led the people of Xuzhou and breathed the same breath and lived and died together, and they slaughtered pigs and sheep, and carried wine and vegetables to the government to comfort them. Su Shi couldn't refuse, and after accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood fight.

After eating, the people felt that this meat was fat but not greasy, crispy and delicious, and unanimously called him "return meat". Since then, "return meat" has spread in Xuzhou and has become a traditional famous dish in Xuzhou. This is described in "Xuzhou Cultural and Historical Materials", "Xuzhou Scenery", and "Xuzhou Ancient and Modern Dishes".

On February 1 of the third year of Yuanfeng (1080 AD), Su Shi was demoted to Huangzhou as the deputy envoy of the regiment. He cultivated the land by himself, and called this place "Dongpo Dweller". This is the origin of "Dongpo meat".

It is rumored that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build an embankment in the West Lake, doing a good deed for the people. In order to thank Su Dongpo, during the Spring Festival that year, men, women and children in the city carried pigs and wine to him to greet the New Year.

It was difficult to resist the enthusiasm, so Su Dongpo accepted the pork. Later, he had the pork cut into cubes, burned red and crispy, and then distributed the meat to them door-to-door according to the roster of migrant workers for the Chinese New Year. When the common people saw that Su Dongpo did not forget the migrant workers, they loved him more and more, and called the meat he sent "Dongpo meat".

Eat Dongpo meat to feel more delicious.

At that time, there was a big restaurant in Hangzhou, and the owner of the restaurant saw that people praised the Dongpo meat as good, so he discussed with the chef, and also cut the meat into cubes, burned it red and crispy, and hung out the sign of "Dongpo meat". As soon as the sign was put out, the business of that restaurant was booming, and there were constant customers from morning to night. Killing ten big fat pigs a day is not enough to sell.

Other restaurants were blushing and learned to make it. For a time, large and small restaurants listed Dongpo meat.

About the origin of Dongpo meat:

In April 1077 of the Song Dynasty, Su Shi arrived as the governor of Xuzhou to control the flooding.

In order to thank this leader, the people of the city killed pigs and sheep, and sent wine and food to comfort Su Zhizhou. Su Shi accepted the pork as soon as he saw that he couldn't refuse, and then instructed his family to make braised pork and give it back to the people who participated in the flood fight. The people have eaten it and feel that it is fat but not greasy, crispy and delicious, and it is unanimously called "return meat".

This "return meat" spread in Xuzhou and became a famous dish of the stool grandson. This is recorded in the literary and historical materials of Xuzhou. In Hangzhou, the old appearance of the West Lake has been renewed, and the "Dongpo meat" has also been achieved.

Dongpo Meat Introduction:

Dongpo pork, also known as rolling pork and Dongpo stewed pork, is a characteristic traditional dish in Meishan and Jiangnan region. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines.

The main ingredient and shape of Dongpo meat are similar, the main ingredients are half fat and half lean pork, and the finished dishes are all neatly stacked mahjong blocks, red and translucent, the color is like agate, and a piece of taste is coarse and tasted, soft wild rock is not rotten, fat but not greasy.

1. Dongpo meat is developed by Su Dongpo, and the taste is very delicious, so in order to commemorate Su Dongpo, this dish is named Dongpo meat.

2. Su Dongpo was demoted to Huangzhou for offending the emperor.

I often cook dishes in person and "taste" with friends. He cultivated his own land, so he was known as "Dongpo Dweller."

This is also the origin of the name "Dongpo meat". Song Shenzong.

After his death, Su Dongpo was reinstated, and when he was transferred to Hangzhou as an official, most of the West Lake had been flooded with grass. He mobilized tens of thousands of migrant workers to dredge the West Lake, build embankments and bridges, and built a long causeway from the dug up mud, which was later called Sugong Causeway. In order to praise Su Dongpo's merits, the common people carried pigs and wine to him during the Spring Festival to express their hearts.

After Su Dongpo received it, he instructed his family to cut the meat into cubes, burn it red and crispy, and then distribute it to the migrant workers who participated in the dredging of the West Lake. The eater praised it and named the meat he sent "Dongpo meat".

3. Dongpo meat, also known as rolling meat and Dongpo stewed meat, is the Meishan and Jiangnan areas.

Specialties are traditional dishes. This dish is found in Zhejiang, Sichuan, Hubei and other cuisines, and its methods are different.