Which is better, braised pork or Dongpo pork?

Hello!! One: First of all, let's summarize the characteristics of Dongpo pork and braised pork:

1.Dongpo Meat: Speaking of "Dongpo meat", there are actually many kinds of "Dongpo meat", for example, there is Hangzhou"Dongpo meat", Huangzhou"Dongpo meat", Jiangxi Yongxiu"Dongpo meat", Yangzhou, Jiangsu and Suzhou"Dongpo meat", Dali, Yunnan"Dongpo meat"and Su Shi's hometown of Meishan, Sichuan"Dongpo meat"Wait.

Among them, the most authentic is Hangzhou's "Dongpo meat", there is an allusion that everyone knows, that is, the great writer Su Dongpo of the Song Dynasty was twice an official in Hangzhou, and when the local people entertained him at that time, he made a stew and got the name (the specific allusion will not be said again) Everyone knows it very well. 2.Braised pork:

When it comes to braised pork, there are also many practices, For example, chestnut braised pork, Luoyang braised pork, and family braised pork, etc., Back then, braised pork was the favorite of the late chairman, and it was known as Mao's "braised pork". 2: Let's talk about the main differences between Dongpo pork and braised pork:

The characteristics of Dongpo meat: This dish is stewed with famous wine with thin skin and tender meat, so the color is red and bright, the taste is mellow and the juice is thick, the shape is crispy and not broken, the fragrance is glutinous but not greasy, and its unique "stewed fragrance" is the biggest feature. Features of braised pork:

It melts in your mouth, which is the biggest feature of braised pork, which contrasts with the "crispy" and "stewed" of "Dongpo pork". Because, the braised pork is stewed over low heat, and it is slowly burned, and it takes time to eat, therefore, the color of the braised pork is particularly bright, the taste is enough, and the most important thing is that the oil in the meat has definitely been boiled out, fat but not greasy. The palate is superb.

So according to personal preference, you can choose the following production method for your reference: Dongpo meat: raw materials:

600 grams of pork belly, 2 star anise, 1 coriander Accessories: 1 bottle of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of rock sugar Method: 1. Cut the pork belly into square pieces, blanch it first, then smear it with soy sauce, then fry it in hot oil to color, remove it and rinse it with cold water immediately.

2. Put the meat pieces in the pot, add star anise and all seasonings to boil, change to low heat and cook until the meat pieces are cooked and rotten, about 1 hour. 3. When the soup is slightly dry, sprinkle with chopped coriander, then turn off the heat and take it out. Note:

1. Roast meat with wine instead of water, which not only removes the fishy smell, but also makes the meat soft and soft; The purpose of frying and re-burning is to completely remove the oiliness. 2. The meat quality of pork belly is thin but not firewood, fat but not greasy, and it is better to take the part where the meat layer does not fall off. Ingredients:

Pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc. Method: After the pork belly is cooked, cut into cubes, put green onions in the clay pot, ginger pieces at the bottom, put the pork belly skin down on the green onion and ginger, add soy sauce, sugar, rice wine, green onion knots, cover and boil with a strong fire first, then simmer for 2 hours with a slight fire, and then put the meat pieces into a clay pot, cover, seal them with peach blossom paper, and steam them thoroughly on the basket.

Braised pork: 1Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2.Put oil in the pot and heat it, put in the sugar and stir-fry, put in the meat pieces when it becomes sugar-colored, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Even support braised pork! Because he is fat but not greasy, sprinkle some soy sauce on it, it tastes great! My favorite. Wish.

Each has its own characteristics, depending on personal taste. Personally, I think the braised pork is a little more delicious.

Braised pork and Dongpo pork are both delicious.

Braised pork is one of the hot recipes. The pork belly is used as the main ingredient, and the fat and thin three-layer meat is used to make it. The cooking technique of braised pork is mainly in a casserole.

The color is red and attractive, fat but not greasy, lean meat and tendons, the entrance is soft and melting, fat and thin, fragrant and sweet, very delicious. Braised pork is widely spread throughout our country and is a famous popular dish.

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient, it is a two-inch square shaped pork, half of it is fat, half of it is lean meat, the entrance is fat but not greasy, with the aroma of wine, it is very delicious. The dishes have thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy. Dongpo meat color, fragrant, good taste, deeply loved by people.

Slow heat, less water, and more wine are the tricks to making this dish.

Summary. The difference between Dongpo pork and braised pork is that the cooking method used for Dongpo pork is steamed, while the cooking method used for braised pork is stewed. Dongpo meat is smooth in taste, the fat of the meat is steamed, almost minimal, and there is not much left, and these fats are steamed, which will penetrate into the meat, so the dishes will be more and more tender as they are steamed.

Braised pork is a particular meat color red, and this coloring method is made by "sugar color", the braised pork is slightly the outside, soft and glutinous on the inside, fat and thin, fat but not greasy. <>

The difference between Dongpo pork and braised pork is that the cooking method used for Dongpo pork is steamed, while the cooking method used for braised pork is stewed. Dongpo meat is fragrant and smooth in the taste as a whole, the fat of the meat is steamed by the draft, almost negligible, there is not much left, and these fats are steamed and will penetrate into the meat, so the dishes will be more and more steamed and more tender. Braised pork is an exquisite meat color red, and this coloring method is made by "sugar color", the braised pork is slightly the outside, soft and smooth on the inside, fat and thin, fat but not greasy.

Introduction to Dongpo MeatDongpo Meat is also known as rolling meat. It is a traditional famous dish of the Han nationality in the south of the Yangtze River, which belongs to Zhejiang cuisine and Sichuan cuisine, with pork as the main ingredient. Introduction to braised pork Braised pork is widely spread in various parts of our country, and there are as many as 30 kinds of methods, which have certain nutritional value.

It is best to use the three-layer meat (pork belly) between fat and thin, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, and the bucket stool is nutritious and melts in the mouth.

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The difference between Dongpo pork and braised pork is reflected in the cooking method, taste, and knife work.

1. Different cooking methods.

The cooking method of Dongpo meat is more complicated than that of braised pork, and it generally has to go through a lot of processes, and the main cooking method of Dongpo meat is to use the stewed way, which will have a strong fragrant flavor after stewing, while braised pork is different, it is generally cooked in the way of stir-frying, and the process is not as complicated as Dongpo meat.

2. The taste is different.

The taste of Dongpo meat is better than that of braised pork, the face pants of Dongpo meat are bright red, fat but not greasy to eat, the skin is thin and the meat is tender, and the fragrance is overflowing after stewing, and the color and flavor are complete. The biggest feature of braised pork is that it melts in your mouth. The skin of the braised pork is a little hard, but it tastes fat but not greasy, while the Dongpo meat has a soft taste.

3. The knife work is different.

Generally speaking, when making Dongpo meat, the meat pieces of Dongpo meat will be cut larger, and basically each piece is independent of each other, showing a square and independent shape, and the meat pieces cut out when making braised pork will be relatively small, and they are generally put together after being made, and each piece of meat is not independent.

Introduction to Dongpo meat.

Dongpo meat, also known as rolling meat, Dongpo steamed meat is a characteristic traditional product of Meishan and Jiangnan region. Dongpo meat is in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines. In addition, the practice varies from place to place. Some are boiled and then roasted, and some are boiled and then steamed. Some boil the juice directly.

The main material of Dongpo meat is similar to the beard cover and shape, the main materials are half-fat and half-lean pork, and the finished dishes are neatly coded mahjong blocks, red and transparent, like the color of agate, taste together, soft but not rotten, fat and not greasy.

Dongpo meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty, and the earliest birthplace is Meishan, Sichuan. The prototype is Xuzhou's gift of meat, which is one of Xuzhou's "four treasures of Dongpo".

The difference between Dongpo pork and braised pork is mainly reflected in the cooking method, taste and knife work, and the common point between the two is that the food raw material is pork belly.

1. Cooking method:

The cooking of Dongpo meat is more complex and has to go through multiple processes, mainly stewed, with a strong aroma; Braised pork is different, it is generally fried.

2. Knife work: The meat of Dongpo meat is larger, and the finished products are basically independent of each other, showing a square shape; The volume of the braised pork is smaller, and most of them are put together when they come out of the pot.

3. Edible taste:

The edible taste of Dongpo meat is very good, the color is bright red, it has a high appearance, and it is fat but not greasy; The biggest dry acre of braised pork is characterized by melting in the mouth.

Dongpo meat has a relatively long history of eating, and has the advantages of thin skin and tender meat, strong flavor and rich juice, fragrant and glutinous but not greasy. In many cuisines, there is a dish of Dongpo meat, but the methods are different, and the most authentic should be Dongpo meat in Zhejiang cuisine. Legend has it that Dongpo meat was created by Su Dongpo, a poet in the Northern Song Dynasty, and is one of the "Four Treasures of Dongpo" in Xuzhou, which is deeply loved by people.

Dongpo pork and braised pork are traditional Chinese stool hand dishes, and their preparation methods and tastes are somewhat different. Here are the main differences between them:

1.Ingredients: Dongpo pork mainly uses pork belly and potato belly (pork belly) as the main meat ingredient, while braised pork uses pork belly.

2.Production method: The production method of Dongpo meat is more complicated, and it needs to be made by cutting the pork belly into pieces first, and then blanching, stewing, and glutinous rice stewing. Braised pork is made by cutting pork belly into cubes, frying it in oil until golden brown on the surface, and then adding ingredients and seasonings to simmer until it tastes good.

3.Taste: The taste of Dongpo meat is mellow, juicy, soft and rich. The taste of braised pork is also very delicious, mostly sweet and salty, the meat is crispy, and the taste is soft and glutinous.

4.Color: Dongpo pork is darker in color, reddish-brown or crimson, while braised pork is red.

In general, Dongpo pork is more delicate than braised pork, the production process is more complex, the taste is more mellow, and the flavor is richer. Braised pork pays more attention to taste and color, and is mostly melt-in-your-mouth crispy.

Although Dongpo pork and braised pork belong to the classic Dongsui style of the vegetable family, there are obvious differences between the two in terms of cooking methods and taste.

Cooking method: Dongpo meat is stewed and steamed to make the meat softer; The red trembling grip roast pork is stir-fried to keep the meat elastic.

Taste: Dongpo meat takes a long time to cook, the meat pieces are completely separated, the meat is crispy and loose, the color is red and bright, the taste is delicious, and the taste is not greasy; The cooking time of braised pork is relatively short, the meat pieces remain whole, the meat is firm, the color is ruddy, and the taste is sweet, fat but not greasy.

In general, although Dongpo pork and braised pork are both classics in Chinese cuisine, they have their own characteristics. Dongpo pork pays more attention to the softening and fluffiness of the meat, while braised pork emphasizes the elasticity and sweetness of the meat.

In fact, Dongpo meat and braised pork are the same thing, but Dongpo meat is made of vertical thickness in ancient Sudong Yuxing Town, so it has been handed down. However, with the evolution of modern people, there have basically been changes in the selection of seasonings and processing technology made by Su Dongpo, so it is now referred to as red belt number roast meat.

1. The cooking method is different. The cooking method of Dongpo pork is more complicated, mainly stewed, and braised pork is mainly stir-fried.

2. The knife work is different. The meat block of Dongpo meat is relatively large, and after the finished product, it is in the shape of a hail-shaped wild cube that is independent of each other, and the size of the braised pork is relatively small.

3. The taste is different. After the finished meat of Dongpo is bright red, fat but not greasy, the braised meat melts in the mouth.