Then why did Su Dongpo push braised pork to the top? Legend has it that at that time, most of the West Lake had been submerged by weeds. After he took office, he mobilized tens of thousands of migrant workers, cleared farmland, dredged lakes and harbors, piled up dredged silt, built long embankments, and built bridges to dredge the lake, thus reviving the West Lake and getting water irrigation. This piled long dike has improved the environment, not only brought water conservancy benefits to the masses, but also added the scenery of the West Lake. Later, "Su Causeway Xiao Chun" was formed, which was listed as the first of the ten scenic spots in the West Lake.
At that time, ordinary people praised Su Dongpo for doing this good thing for the place. I heard that he likes to eat braised pork. During the Spring Festival, they all gave him pork as a token of their appreciation. Su Dongpo collected so much pork that he thought he should share it with tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to all households with wine according to the roster of migrant workers. When his family cooked it, he understood "sending it with wine" as "burning it with wine", and braised pork was more crispy and delicious. The foodies praised Su Dongpo for his unique cooking method and delicious taste. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, others came to learn to burn Dongpo meat. After the Lunar New Year's Eve, every household in the folk cooked Dongpo meat. As a custom, it is used to express the memory of him. Now it has become a traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day.
Next, the chef will tell you exactly how to cook braised pork. The chef will tell you in an illustrated way! Actually, it's very simple!
Main ingredients:
Pork belly (500g)
Accessories:
Ginger (five slices)
Amomum tsaoko (one)
Rock sugar (appropriate amount)
Octagonal (eight (small))
Kitchenware: casserole, wok.
The raw material diagram is as shown in the figure.
Cut the pork belly into mahjong-sized pieces, wash it, put a tablespoon of cooking wine and soak it for an hour. Take out and drain.
Stir-fry the meat in a pot until it is slightly yellow.
Add dried chilli, tsaoko, star anise and ginger, stir-fry until fragrant.
Add two spoonfuls of cooking wine, stir a few times, then add soy sauce and soy sauce, and stir well.
Add boiling water, submerge the meat, stew in a casserole for two hours, and add salt.
Simmer until the pork belly is crisp, put rock sugar on the fire to collect the juice, shake the pot and don't turn it over.
If only the soup was evenly wrapped around the meat! Add some monosodium glutamate to taste.
Tip: This pork belly is not blanched, but soaked, which can better retain the meat flavor. But maybe the cleanliness of the kitchen is unbearable. Actually, just perm it. See what you like. In addition, the process of frying sugar has been changed. When rock sugar is used at the end of juice collection, it will play a role in enhancing color, fragrance and brightness. If you are not used to such polysaccharide, you can reduce it.
It must be an iron pot-casserole-iron pot, because only an iron pot won't feel brittle, and it's not good to use a casserole to collect juice. Not so rich and sticky color.