What are the ways to make Dongpo meat at home? What is the allusion to Dongpo meat?

The well-known "Dongpo meat" is the great poet Su Shi when he was an official in the Northern Song Dynasty, when Wang Anshi disagreed and was demoted to Huangzhou, when he lived in Dongpo, because of his family difficulties, and the Huangzhou pork at that time was very cheap, and there was a lot of rice wine at home, so Su Shi studied his own cooking skills, and added rice wine to the stew to stew together, creating a red and bright color, fat but not greasy Dongpo meat. Today, we're going to talk about how to make this mouth-watering delicacy at home. <>

When you buy fresh pork belly with skin, the quality of the meat is very important, and it must be firm and juicy, and the meat is thick and layered, so that the stewed meat will not be loose. Rinse the surface of the meat with clean water, scrape the skin diagonally with a knife, cut the bottom of the meat neatly, and then cut it into square pieces of about 50 cm and tie it into a cross with hemp rope. Heat a frying pan, add a little cooking oil, put the side with the pork skin in the bottom of the pan, fry slowly over low heat until it becomes slightly yellow and wrinkled, and then use chopsticks to hold the sides of the fried meat.

The heat must be controlled to a minimum, so that the fat of the fat part is fried little by little, so that the meat will not be greasy. Frying meat must not be rushed, it takes 20-30 minutes to get ready. <>

Prepare a saucepan, spread the shallots and ginger slices on the bottom, then put the meat evenly on top, put enough water, star anise, high-strength white wine, and a little soy sauce. Pour out the oil in the pan, then add a large handful of rock sugar (if you like to put more sweet and heavy), sprinkle with a small half bowl of water, simmer over low heat until slightly yellow and viscous, and pour it into the saucepan. After the heat boils, reduce the heat to low and simmer for about an hour.

During the period, turn the meat over to let it evenly flavor and color, stew the pork until soft, and after it can be easily inserted with chopsticks, turn on the high heat to collect the juice, and the soup becomes viscous and then turn off the heat. <>

Using chopsticks to hold a piece, Dongpo meat has a sense of shaking, which makes people can't help but move their index fingers. In the end, even the soup is used to pour rice and noodles, and its deliciousness can only be described by the word "fragrant".

Seeing the name Dongpo meat, many people should think of "Su Dongpo", who was a writer and calligrapher of the Northern Song Dynasty, and one of the eight masters of the Tang and Song dynasties. Su Shi himself is a gourmet, and there are many records of Su Shi's invention of food in the Song people's notes. It is said that Su Dongpo loves to eat pork, and Dongpo meat is also related to him Before starting to make it, I saw a lot of sayings, it is said that Dongpo meat can be fat but not greasy, I am a little puzzled by such a statement.

I can see the pork belly fat part of the market here has a finger width, I have tried to choose the fat and thin pork belly, but Dongpo meat is so large, although after a long time of stewing and steaming, in the end it does taste fat can be melted in the mouth, but it is not greasy to eat, I think it should be related to everyone's taste, some people love to eat fatty pork, some people refuse to eat fat pork and feel tired, unless it is a lot of lean meat, little fat pork may not be greasy to eat.

It is usually eaten boiled or with cabbage. It can also be added to pasta. I heard that Su Dongpo was exiled to a village, and this villager made him a dish in order to welcome him. Su Dongpo liked it very much, so he named it Dongpo meat.

It is usually stir-fried or with some toppings such as cabbage, carrots, tomatoes, eggs, and milk. Someone made a pork belly for Su Dongpo. Fat but not greasy, so Dongpo gave this name.

It can be braised in a braised sauce, Dongpo meat can be made into a casserole, and Dongpo meat can be used as a side dish; Dongpo meat is named after Su Dongpo, it is said that Su Dongpo is trying to figure out cooking skills every day, and there is a dish of roast pork that everyone likes very much, so it is named Dongpo meat.

When making Dongpo meat, it is easy to make the taste more fatty, so when we make Dongpo meat, we first need to use semi-lean and half-fat pork to make it. So the meat on the pork ribs is a good choice. The main reason is that the fat and lean meat in this part are evenly spaced, and it is very good to use to make Dongpo meat, and the taste is very good.

After that, we wash the pork we bought, and when washing, we need to scrape the top layer of grease completely clean, and then rinse it with tap water.

When making Dongpo meat, it is best to choose to use a casserole, which can make the taste of Dongpo meat better, after we put the pot well, at this time it is not possible to pour it directly into the water, when making Dongpo meat, you do not need to add water to it, but choose to pour it directly into the rice wine, and then spread a layer of chopped green onions on top, and then put in the meat pieces. And you need to pay attention when putting it, because the pork skin is not easy to cook, so at this time you need to keep the pork skin facing down, so that the Dongpo meat is easy to color, and the taste of the Dongpo meat is also better.

After that, add a generous amount of sugar to the pan. After covering the pot, bring to a boil over high heat, and when the rice wine begins to boil, you can change to low heat and continue to simmer. It takes about an hour and a half to observe the soup below, and if we find that it has become thicker, we can turn off the heat within two or three minutes, but we can't continue to simmer for too long, otherwise it will make the taste of Dongpo meat worse.

After that, we take out the meat and put it in the steamer, which only needs to be steamed for about half an hour. At this time, the Dongpo meat is already fully cooked, and at this time, a large amount of the fat in the Dongpo meat can flow out, and the taste and texture of the Dongpo meat can be eaten but not greasy. In the life of making Dongpo meat, it is necessary to select the best pork belly, not only to observe the appearance, but also to touch it with your hands.

For a good pork belly, it looks like there is no water, and the color is relatively bright, and there is a slight antling and some luster. It feels a little sticky to the touch. Moreover, there is no bruising on the pork belly, and the distribution of fat and lean is relatively even.

Let's learn together! Ingredients required for Dongpo meat: The practice of Dongpo meat is told in the mu step, and the practice of steaming Dongpo meat with black bean sauce is step 11Prepare Dongpo meat and black tempeh, and steam Dongpo meat with black tempeh Step 22

Dongpo meat slices sprinkle salt and season fresh to taste, black black bean sauce steamed Dongpo meat practice step 33Set the bottom of the bowl and steam the Dongpo meat with black tempeh step 44The black tempeh is melted with boiling water, and the black tempeh is steamed in step 55

Pour it into a meat bowl and steam the Dongpo meat with black tempeh step 66Pour it all on, and the black tempeh steamed Dongpo meat practice step 77Put it in a pot and steam it over water, and steam the Dongpo meat with black black bean sauce in step 88

Bring the heat to a boil, turn to medium heat and steam for an hour. Step 99 of the practice of steaming Dongpo meat with black black tempehThe meat is steamed and rotten to make it more fragrant and glutinous.

Tip: Steaming the meat to make it more fragrant and glutinous.

Ingredients: 2000 grams of pork belly.

Spices: 5 grams of star anise, 4 grams of cinnamon, 2 grams of white cardamom, 1 gram of bay leaves, 1 gram of yellow gardenia.

Ingredients: 1000 grams of rice wine, 250 grams of rock sugar, 150 grams of chives, 90 grams of light soy sauce, 90 grams of wine, 50 grams of ginger, 10 grams of dark soy sauce.

Detailed processing and production steps of Dongpo meat:

1. Prepare 1000 grams of pork belly with skin, and use a spray gun to bake the pork skin until it is charred and black. If you don't have a spray gun, you can heat the iron pot and rub the skin of the meat side towards the bottom of the pot until it is charred and black.

The purpose of this step is to remove the remaining pig wool and is also the key to removing the fishy smell of pork.

After this step, soak the pork belly in clean water, scrub it clean, and set aside.

2. In order to facilitate the pork belly to better cut off the evenly sized meat pieces, we can use two methods:

1) Put the pork belly in the refrigerator and freeze before cutting into cubes (about 5 square pieces each).

2) Blanch the pork belly in a pot until it is set, then remove it and cut it into pieces.

It can also be cut directly into pieces, and then fixed with cotton rope, hemp rope, straw, etc., and then blanched until it is set, and then the next step of cooking.

After the meat has been frozen or blanched, it can be cooked without special treatment.

If there is straw or lotus grass at home, you can use straw or lotus grass to tie a cross knot for each piece of pork belly, which can better shape it, and at the same time, it can also be the fragrance of the finished Dongpo meat.

It can also be fastened with a cross knot with cotton thread or fine hemp rope, but this does not add a special effect.

3. Prepare a large casserole, first spread 150 grams of chives on the bottom of the pot, and then add 50 grams of ginger slices and spread them on the bottom of the pot. Then put the processed pork belly evenly in the casserole, and finally add 1000 grams of rice wine, 250 grams of rock sugar, 90 grams of light soy sauce, 90 grams of wine, 10 grams of dark soy sauce, 5 grams of star anise, 4 grams of cinnamon, 2 grams of white cardamom, 1 gram of bay leaves, 1 gram of yellow gardenia, cover with a lid, boil over high heat, simmer for 90 minutes and then get out of the pot.

Dongpo meat is not the meat made by Su Dongpo in the real sense, but it also has a lot to do with Su Dongpo, so it is called Dongpo meat。If you want to make very authentic Dongpo meat at home, you can follow the steps to achieve a more delicious effect. First of all, prepare pork belly ribs, shochu, ginger cubes, soy sauce, sugar, and green onion knots.

Be sure to choose pork belly ribs with thin skin and thick meat, and at the same time, shave all the hair on the skin of the meat, then wash the meat with warm water and put it in a pot of boiling water and cook for about 5 minutes. <>

At this time, the meat strips have been boiled with blood water, take them out and wash them again, and then cut the meat strips into 20 cubes. Then take out a large casserole, use a small steaming rack to put the bottom on the bottom, spread the green onion and ginger pieces on top, and then arrange the pork neatly on top. Add sugar, soy sauce, shochu, and green onion and then cover the pot, bring the pot to a boil over high heat, and finally seal the edge.

Simmer over low heat for about two hours until the meat is ripe and ready to open. <>

Remember to seal the meat during the steaming process, turn the meat pieces over at this time, continue to cover and seal, and then simmer the crispy over a slight fire. Then skim off the oil slick with the casserole away from the fire, skin side up, and then put it into two small clay pots, add lids and seal the lids with peach blossom paper. Then steam for about half an hour until the meat pieces are tender.

Put the jar in the steamer before serving, and then steam it for about 10 minutes before serving. <>

The dish is made with thin skin and tender meat, and the dish must be served with sake, so that the color will be more vigorous and the flavor will be mellow and juicy. While the taste is crispy, it will also present a fragrant and glutinous texture. At the same time, you can also see that Dongpo meat is loved by everyone no matter how long it has passed, and the origin of Dongpo meat alone is fascinating, so it will be more delicious when making this dish according to the method handed down by the ancients.

No, he came up with a practice. You can cut the pork belly into pieces, blanch it first, then add seasonings and stew, take it out after an hour, put it in a steamer and steam it for another hour.

Dongpo meat is Su Dongpo made meat, but later this dish was improved by modern people into the current delicious Dongpo meat, when Su Shi made Dongpo meat is simply boiled in water, first of all, when buying pork belly, you should choose fat and thin well-proportioned pork belly, add water in the pot, put in green onions, ginger and pork belly, do not cook until fully cooked, with chopsticks can pass through it, cut the pork into small pieces, pour a small amount of oil into the pot, put the pork belly into the frying until golden brown, take it out and put it in boiling water, add green onions, ginger, star anise, rock sugar and a small amount of rice wine, and simmer for an hour on low heat.

It is not the meat made by Su Dongpo, it is people who commemorate Su Dongpo, so they will name this meat Dongpo meat, first of all, choose a piece of good pork belly, that is, tie these good pork belly, and then prepare bay leaves, cinnamon, star anise pepper and other stewed meat seasonings into a casserole to stew for about two hours, and then use high heat to collect the juice.

It's true, and the appearance of this dish is also because of Su Dongpo's creation, that is, at home, blanch the pork first, remove the foam, restart the pot, put in some oil, add rock sugar, and when the rock sugar melts, you can put in the pork, and after the color is fried, you can also add a little less water, add some seasonings, and then simmer over low heat, and cook until it is sticky.

Dongpo meat. 3 Materials:

1000g pork, 4 slices of ginger, 50g of chives, 80g of rock sugar, 70ml of light soy sauce, 1 4 tsp dark soy sauce, 50ml of Huadiao wine, 600ml of water

Method:1First of all, the meat selection should be thick, multi-layered, and tight pork belly with skin.

2.Cut the pork into 40mmx40mm cubes and tie them into a cross knot with a thick cotton rope and tie them face down.

3.Put half a bowl of oil in a frying pan, put the skin of the meat side up, slowly fry the fat over medium-low heat, and remove the meat pieces for later use.

4.Take a large casserole and spread a piece of bamboo strips on the bottom of the pot. (This prevents the pieces of meat from burning).

5.Place the bottom of the pot with chives and ginger slices.

6.Spread the fried pieces of meat flat in the pan.

7.Put 80g of rock sugar and 50g of water in a wok and simmer over low heat until the rock sugar dissolves.

8.Smoke rises in the pan and the rock sugar turns dark brown.

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

10.Add light soy sauce, dark soy sauce, syrup water, and 50ml of Huadiao wine to the pot. Pour 600ml of water, water to 2 3 positions of pork, cover and bring to a boil, then turn to low heat and simmer for about 60 minutes.

11.For about 30 minutes, turn the pork down and continue to simmer. After about 45 minutes, flip it over and simmer until only the bottom of the pot remains.

12.Place the pork in a large bowl, pour in the remaining soup, put in the red dates cut open, and pour in 30ml of Huadiao wine. Boil water in a pot, put the meat on the cover, and steam over high heat for 60 minutes.

Tips: 1Why do you add bamboo strips to the bottom of the pot?

This is because during a long period of stewing, the meat pieces will burn when they touch the bottom of the pan, and they cannot be turned over as they do when stir-frying. If the meat is burned, it will affect the quality of the meat. This is an experience I did once in the last two months.

The whole pot of meat is very delicious, but the fly in the ointment is a little burnt.

2.This time, the method of stir-frying the sugar color with water was originally added to the hot boiling water to dissolve after the sugar color turned brown, but the sugar color would splash out of the pot immediately, so I came up with this method, which was to let the sugar color cool, then add cold water, and reheat it to dissolve into syrup water. This way it will be safe for newbies.

3.The hotel uses the oil method, which can fry the fat of the fat part without being so greasy. We can use a frying pan with half a pan of oil to get out the fat, and do not fry the skin.

4.Jujube is not easy to taste when steamed, and it is easy to steam out the flavor when it is cut.

5.Wine is a major feature of this dish, the original dish is Shaoxing wine, and I prefer Huadiao wine because it has a golden color, sweet and delicious. Therefore, it is indispensable for this dish, and the reason why it is served twice is that during the cooking process, the flavor of the sake will slowly dissipate.

Therefore, a small amount is added during the steaming process to give the meat a faint aroma of wine. But not too much, so as not to overly smell too strong.

6.If you want the meat to be cut squarely and neatly, it is best to blanch the whole piece of meat before cutting it into cubes.