Su Shi, a great writer in the Song Dynasty in my country, was demoted because he offended the court by writing poems. He was sent to Huangzhou, Hubei Province. After arriving in Huangzhou, he called himself a "Dongpo Scholar".
"Householder" is the name for Buddhists who live at home. The laymen believed in Buddhism, but they were not restricted by some Buddhist precepts. Therefore, although Su Shi, who called himself "Dongpo layman", had seen through the mortal world and entered Buddhism, he could still eat meat.
Once a high official, he still loved delicious food, but he was not in the mood to go to restaurants, so he cooked it himself, thereby relieving loneliness and boredom.
Su Dongpo, who was born as a literati, was a scholar who loved calligraphy and painting without hesitation. He not only cooked delicious food, but also wrote and painted. In order to take care of both, he adopted the method of stewing the meat with slow fire, so that he could write his articles or play with his paintbrush while taking care of the heat.
After many practices, he summarized the best cooking plan, which made him enjoy endless fun.
During his time in Huangzhou, Su Dongpo also wrote a poem about "Eating Pork", explaining his experience and mood at that time:
Huangzhou has good pork, but the price is like dung.
The rich refuse to eat, and the poor don't know how to cook.
Fire slowly, use less water, and when the heat is sufficient, it will be beautiful.
Get up and make a bowl every day, so you can't care about it.
Due to the spread of "Su Dongpo"'s poem "Eating Pork-", his unique method of stewing meat has also been favored by people. People named it after him, and" Dongpo Pork "has been passed down. To this day, it is still loved by diners.
dongpo meat
Recipe Recommendations
- pork belly 500 grams
- shallots appropriate amount
- octagonal 2 pieces
- cinnamon 1 bar
- rock sugar appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- soy sauce 3 scoops
- qingshui appropriate amount
- glutinous rice 2 tablespoons
- salty and sweet
- stewed
- several hours
- senior
Steps for dongpo meat
1
Put the pan on the heat, add enough water, onion and ginger to boil, and add the pork belly with water to shape.
2
Cut the pork belly into square pieces.
3
Wash the onions and cut them into sections, slice the ginger into slices for later use.
4
Slowly simmer over low heat until the rock sugar melts and bubbles and appears amber. Add appropriate amount of hot water to boil for later use.
5
Spread the bottom of the casserole into a grass steaming curtain, load with green onions and ginger slices, and take out sugar-colored water for later use.
6
Place the meat pieces face down in a casserole, and place dried hawthorn, 2 star anise, and a small piece of cinnamon.
7
Pour sugar-colored water over the meat pieces, add 3 tablespoons of soy sauce, 2 tablespoons of glutinous rice juice, and 2 tablespoons of Shaoxing wine.
8
Transfer the casserole to the heat and bring to a boil over high heat. Turn to low heat, cover and simmer for 1.5 hours.
9
Simmer slowly for about 1 hour, turn the pork belly face up, and add a little salt.
10
Remove the meat and put it in a bowl with a lid.
11
Return to the steamer and steam for 25-30 minutes.
12
Characteristics: Crispy but not rotten, oily but not greasy.