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Authentic Hangzhou gang Dongpo meat

Buy fresh pork belly and boil it in a cold water pan. Cut the meat into larger pieces when it is cold. Put the casserole in the casserole, put the spring onions and ginger at the bottom of the casserole, and then put on the cut meat. Put in cooking wine (a bag of cooking wine), soy sauce (3 tablespoons), sugar, no meat. Turn the heat into a low heat and simmer for half an hour. After stewing, put it in a bowl and steam for 20 minutes when eating. The authentic Dongpo meat is ready.

Dongpo meat can go to eat places are: Tianxing Building, Wangyuan Hotel, Kuiyuan Pavilion, Huazhong City, Zhiwei Guanwei Village and so on. Dongpo meat, a famous dish in Hangzhou, is popular in Jiangsu and Zhejiang. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. Production method: cut the pork into large pieces, use spring onions and ginger to cover the bottom of the pot, add wine, sugar and soy sauce, and simmer with water. Tianxing Building Hotel is a Zhejiang cuisine restaurant in Hangzhou.

New White Deer Restaurant: new White Deer Restaurant is a Hangzhou restaurant with a long history, mainly engaged in Hangzhou cuisine. Dongpo meat here choose high-quality pork, after careful stewing, the meat is crisp and delicious. In addition, the New White Deer Restaurant has many other Hangzhou specialties, such as lotus root powder in the West Lake, shrimp in Longjing tea, etc., which make people linger.

Dongpo meat is a famous dish in the south of the Yangtze River and a Hangzhou cuisine, named after Su Shi, a great writer in the Northern Song Dynasty. Select high-quality pork belly, blanch and cut into large cubes under the skin; add yellow rice wine, rock sugar and light soy sauce, simmer for an hour, then turn and burn for 15 minutes. Such a Dongpo meat with rich color and delicious meat flavor is ready.

Taste concept: taste concept is another well-known restaurant in Hangzhou, famous for its exquisite Hangzhou cuisine. The Dongpo meat here is selected from the selected pork belly. After careful cooking, the meat is fresh and tender, with rich soup and delicious taste. With its elegant environment and considerate service, it is a good place to taste Dongpo meat. West Lake Spring: West Lake Spring is a restaurant located in the West Lake Scenic area, famous for its beautiful environment and authentic Hangzhou cuisine.

How to cook Su Shi's Dongpo meat?

Ingredients: right amount of ginger and spring onions, right amount of pepper, right amount of star anise, right amount of fragrant leaves, right amount of Angelica dahurica, right amount of sesame oil, right amount of rock sugar, right amount of red fermented bean curd, right amount of cooking wine, right amount of rock sugar, right amount of sugar and salt, right amount of oyster sauce, right amount of light soy sauce, right amount of taste, right amount of old smoke, right amount of five-spice powder. Step 1: choose pork belly and cut into large chunks step 2: boil the pig skin to remove the fishy, and then tie the cross knot. Step 3: boil the pork belly in boiling water until medium rare, remove and set aside.

First of all, "the block should be big". Because the water-soluble substances and a small amount of amino acids in pork are released during stew or cooking, the more nitrogen-containing extracts, the stronger the meat flavor of the dish, and people will feel that the meat tastes better when eating vegetables. If the meat is too small and contains too much extract, it will feel dull when eaten. Therefore, it is better to have a larger piece of meat.

You can also make delicious Dongpo meat at home. If you want to eat Dongpo meat, choosing meat is also the key. Need to choose fat and thin pork, and then cut into uniform cubes, add spring onions and ginger cooking wine, James water to remove the smell of meat, and then skin down, meat up, neatly placed in a casserole covered with chives and ginger. Some people like to tie the meat tightly with washed straw. it is also possible, and there will be a smell of straw when cooked.

Dongpo meat in Huangzhou is a famous dish originated in ancient times, and its unique feature lies in its founder Su Shi. The main raw material of this dish is the selection of high-quality pork. Each piece of meat is carefully cut and cut into eight square pieces, ready for cooking. First of all, put the pork belly in a hot pot and cook it over high heat to remove the excess hair, then wash it clean.

When making Dongpo meat, the fat on the top of the pork needs to be scraped clean. When coloring Dongpo meat, you should add rock sugar to the cold oil to slowly color the meat to keep the skin red and transparent. Dongpo meat and braised pork are similar, but their practices and tastes are different. Dongpo meat is steamed, taste more stewed, meat crisp but unbreakable. On the other hand, braised pork is made from a slow stew over low heat, which is easier to taste and tastes soft and waxy.

Dongpo meat is not Su Dongpo meat 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, so that it will achieve a more delicious effect. First of all, prepare pork strips, soju, ginger nuggets, soy sauce, sugar and onions.

How to cook Dongpo meat (how to eat Dongpo meat)

Ingredients: pork, spring onions, ginger, cooking wine, soy sauce, beer (or Shaoxing rice wine), dried chili. First of all, go to the market to pick out a piece of fresh pork belly, clean it, then change the knife and cut it into a slightly larger cube, then put them into the pot with cold water, at the same time, add a few slices of ginger and a small amount of deodorized cooking wine. after boiling over high heat, remove it and put it into a bowl.

How to cook Dongpo pork? wash the pork and cut it into cubes, blanch it in a boiling water pan for 5 minutes to remove blood, remove it and rinse with clean water. Cut the green onions into the growing section and slice the ginger, put them at the bottom of the casserole to prevent the meat skin from sticking to the pot, and put the pork skin down in the casserole. Add rice wine, light soy sauce, soy sauce, sugar and salt to the casserole, cover, bring to a boil and simmer for an hour and a half.

Ingredients: 500g pork belly, 1 handful of 800ml chives in yellow rice wine, 3 spoons of light soy sauce, 1 piece of ginger, 2 tablespoons of rock sugar, 2 tablespoons of soy sauce. Prepare a piece of pork, it is best to choose fat and thin pork, the taste is the most perfect. Put the pork belly into the pot with water, boil for another 5 minutes, remove and rinse, cut into square pieces. Tie up each piece of meat with cotton thread.

Dongpo meat practice is briefly introduced: preparation materials: pork belly, spring onions, ginger, cooking wine, soy sauce, rock sugar, star anise, cinnamon. Cut the pork into large pieces, blanch it in boiling water, remove it and rinse with cold water. Cool oil in a hot pot, add spring onions and ginger and saute until fragrant. Add cooking wine, soy sauce, rock sugar, star anise and cinnamon to boil.

How to make Dongpo meat?

1. Wash the pork and cut it into cubes. Wash the ginger and slice it. Cut the green onions into slices. Cover the bottom of the casserole with sliced ginger. Then put the cut meat skin face down on the spring onion and ginger slices. Yellow rice wine, regular smoking. Rock candy. Spring onions, star anise, incense leaves. Pour the rock sugar, rice wine and soy sauce into the pot. Sprinkle a little spring onions; cover the pot, bring to a boil for 3 minutes, then simmer for about 50 minutes.

2. Ingredients: pork belly, ginger, spring onions, rock sugar, barbecued pork. First cut the spring onions and sliced ginger, heat the pot and put in the pork belly. The skin is scalded to a light yellow, so that the meat can be fishy. The color of the cooked Dongpo meat skin is particularly good. Put water in the pot, add pork, ginger and cooking wine to deodorize. Skim off the foam after the pot is boiled, cook for another five minutes to cook the pork belly into medium, remove it and cool it.

3. Prepare materials. Pork belly, soy sauce, light soy sauce, Shaoxing rice wine, rock sugar, chives, ginger, spices. Wash the spring onions, cut a knife in the middle and flatten the ginger with a knife. Put water in the pot, boil the whole piece of pork belly and cook for about five minutes. Cut the pork into large pieces and set aside. Prepare a casserole, put the right amount of oil at the bottom of the pot, and then cover it with chives.

4. Prepare the pork belly, choose the skinned, fat and thin part, so that the Dongpo meat will be crisp and not greasy. Cut the pork into large pieces, usually about 4cm square, which is easy to cook and taste. Prepare a pot of cold water, put the pork cubes into the pot, add a few slices of ginger and some cooking wine, bring to a boil, skim off the foam, and boil for about 5 minutes to remove the blood and fishy smell.

The household practice of Dongpo meat is simple.

Wash the pork belly, put oil in the pan, deep-fry the pork until it looks like a tiger skin, remove, put oil in the pan, add spring onion, ginger and star anise pepper, add a spoonful of soy sauce, consume the right amount of oil, add water, and stir well. Add gravy, cooking wine, rock sugar, chicken essence, monosodium glutamate and stew and cook in a pressure cooker for 40 minutes. Dongpo meat is ready.

Materials: 500 grams of pork belly, right amount of soy sauce, right amount of ginger, right amount of spring onions, right amount of cooking wine, right amount of rock sugar, right amount of chicken essence, right amount of water. Step: cut the pork into small pieces, blanch water with boiling water, remove blood and impurities, fish out and set aside. Cut the ginger and onions into finely minced pieces and set aside. Cool the oil in a hot pan, put in the pork cubes and fry until golden on both sides. Add the right amount of soy sauce and stir well.

The common practice of Dongpo meat is as follows: ingredients: 500g pork belly, 5 slices of ginger, 2 spring onions, a little light soy sauce, 20g Huadiao wine, right amount of salt, right amount of rock sugar, right amount of water. Step: prepare the ingredients. Wash the pork, put the whole piece into the pot, add fresh water, add green onion and ginger and 2 tablespoons carved wine. Bring to a boil and cook for 5 minutes.