Chapter 96 Cooking Dongpo Meat

When it comes to Dongpo meat, it can be said that no one knows, no one knows, just like no one does not know the author.

Dongpo Pork, also known as Braised Pork in Red Sauce, Rolled Pork, and Dongpo Braised Pork, is a famous traditional dish in the Jiangnan area.

According to legend, Dongpo meat was created by Su Dongpo, a poet in the Northern Song Dynasty, and its earliest origin was Xuzhou, Jiangsu.

The prototype of Dongpo Meat is Xuzhou Reward Meat, which is one of the "Dongpo Four Treasures" in Xuzhou.

Su Dongpo also enjoyed himself and wrote "Ode to Pork" for Dongpo meat.

"Wash the pan, there is little water, and there is no stuffing with firewood and smoke. Don't rush him when he is cooked, he will be beautiful when the fire is full. Huangzhou has good pork, and the price is as cheap as dirt. The rich will not eat it, and the poor will not eat it." I don’t know how to cook it. Get up in the morning and make two bowls, and I’m so full that I don’t care about it.”

It is conceivable that even Su Dongpo, one of the Eight Great Masters of the Tang and Song Dynasties, is actually the leader of my foodie family!

Strong, I'm a foodie!

Of course, due to the cultural differences and eating habits of various places, Dongpo pork has different methods.

Some are boiled first and then burned, some are boiled first and then steamed, and some are directly stewed to collect juice.

But the main ingredients and shapes are similar, the main ingredients are half-fat and half-lean pork, and the finished dishes are neatly stacked mahjong pieces, bright red, as magnificent as agate stones.

Many people who have eaten Dongpo pork are not aware of it at first, thinking that such a delicious dish must be difficult to make.

In fact, that is a big mistake!

Who was Dongpo meat originally made for?

It's civilians!

In other words, this is not a fine dish, but a delicacy that flies into the homes of ordinary people!

So, this dish is very simple!

Pork belly, also known as "three-layer meat", is located in the abdomen of pigs. There is a lot of fat tissue in the abdomen of pigs, which contains muscle tissue, separated by fat and thin, so it is called "pork belly".

This part of the lean meat is also the tenderest and juiciest. The top-selected pork belly has the most perfect proportion in the front of the abdomen near the front legs. Fat and lean meat are intertwined, and the color is pink.

Yang Ming took out the meat of the intermediate pig psychic beast, picked out the pork belly, and scraped off the fur.

Then, he washed the pork belly and boiled it in a pot of boiling water for 5 minutes.

In the steaming water vapor, wisps of pork-only fragrance waft out.

You can see through the transparent pot lid that the color of the originally rosy pork slowly began to change.

From the initial bright red, it slowly faded, and then began to turn white.

Remember, the pork must not be blanched, 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 squares, as neat as mahjong, and tied them with a thin rope.

Of course, it doesn't really matter whether there is a string or not, it's just because I'm afraid it will be scattered in the pot later.

Yang Ming was a little fortunate that he got the Wanbao Purple Casserole after completing the task.

For cooking Dongpo pork, the purple casserole is the best way to present its original taste.

Yang Ming spread scallions and ginger slices on the bottom of Wanbao purple casserole as a base to prevent the pork from sticking to the bottom later, otherwise it would be embarrassing.

Arrange the pork belly neatly on top, add rock sugar, light soy sauce, and dark soy sauce.

Of course, there is the most indispensable...wine!

In Yang Ming's opinion, pouring wine and stewing it is simply a stroke of magic, like the finishing touch, making the pork belly a god!

In the past, Yang Ming had eaten the pork belly stewed with Shaoxing wine. Due to the characteristics of Shaoxing wine, once added, it would not only be as simple as one plus one greater than two!

However, there is no Shaojiu now, so Yang Ming has no choice but to use rice wine from this world.

Although rice wine is not as good as Shaojiu, the taste is quite delicious.

Pour in the rice wine, submerged the pork belly, and it started to catch fire.

When the fire is boiling, until a large puff of smoke comes out of the pot, and a strong aroma of wine and meat is emitted, you can start to reduce the heat and simmer with a simmer.

Perhaps due to the particularity of the material, it didn't take too long. After only half an hour, when Yang Ming opened the lid of the pot, he inserted his chopsticks towards the surface of the pork belly, and it penetrated easily, indicating that the pork had already crisp.

At this time, a large amount of wine has evaporated, leaving only a small puddle of thick black liquid lying quietly on the bottom of the pot.

The original blanched pork also changed its appearance because of the infiltration of the seasoning, like a poor boy turned into a rich and handsome man.

I saw that the ruddy skin of the pork belly was like a red agate inlaid on the crown. When I touched it with chopsticks, it swayed from side to side like jelly, which looked cute.

And that fat and thin figure showed a fault-like beauty.

The middle layer of the pork belly is yellow like a water-separated layer, like a soft ribbon, wrapping around it, making it look less fat.

The bottom layer is dark lean meat, covered with fragrant seasonings, like a simple and ordinary farmer in society, supporting the two gorgeous layers above.

Pork belly, bright red, eye-catching yellow, gluttonous black, red, yellow and black complement each other, making people pleasing to the eye.

As for the strong aroma before, it is also integrated into the skin and meat of the pork belly when it is simmered, washing away the lead, and receding the exaggeration. Only the essence after precipitation is quietly waiting for the moment when it blooms.

Yang Ming took out a stack of silver plates, put the pork belly on it, and untied the string by the way.

Finally, like a goddess scattering flowers, sprinkle finely chopped green onions to decorate one or two.

At this time, the guests will not have a sense of fullness because of seeing so much fat, and will have a small and fresh feeling visually.

Shortly after.

When Bai brought the plate of pork belly out of the kitchen, all the diners stretched their necks and looked at him curiously.

Seeing the strange appearance of the pork belly, everyone felt extremely uncomfortable like a cat tickling in their hearts, wishing to snatch it from Bai's hands and eat it in big mouthfuls.

As the saying goes, eating meat and drinking heavily is really enjoyable!

Under the envious eyes of everyone, the old man Tongjian straightened his chest like an old pine sitting cross-legged, and a trace of excitement flashed deep in his eyes.

After waiting for three weeks, I can finally eat the dishes made by Yang Ming!

It's not easy!

Bai gently put down the plate and said gently, "Please use it slowly."

That tone, like a spring breeze, made the old man Tongjian feel good about him.

The old man Tongjian was happy for a while, and rewarded Bai with a tip of 1,000 yuan, saying: "Son, thank you for your hard work."

After accepting his tip, Bai was a little dazed for a while, he didn't expect to meet a local tyrant.

The corners of Bai's mouth lifted, revealing two cute dimples on both sides of his cheeks, and he said sweetly, "Thank you."

Seeing Bai's angelic smile, many diners were heartbroken, feeling that they had met their first love.

(Welcome to join the book friend group established by friends in the book city: 292, 507, 668)

(Actually, the author does not want so many uncles to join the group, because there are many little girls in the group)

(In other words, why do girls like to hit the author while eating and sleeping!!!)