What is the difference between Dongpo pork and Sichuan pork elbow? What are the names and how to make them?
Dongpo pork and Dongpo elbow are both from Sichuan. Su Dongpo’s hometown is Sichuan, so Sichuan Dongpo elbow is also called Sichuan elbow!
Su Dongpo’s cooking was best known for braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and when the fire is sufficient, it will be beautiful." When Su Dongpo built the West Lake Changti, the people thanked him and sent him his favorite pork, and he ordered people to cook it. After it was cooked, it was given to the people. When it was cooked, the family changed the phrase "send it with wine" into "cook it with wine". As a result, the braised pork was even more crispy and delicious. The diners praised the braised pork sent by Su Dongpo. The method is unique and delicious. Later, people named "Dongpo Pork" after him.
Dongpo Pork
Ingredients: 1500g pork belly, 100g green onion, 100g sugar, 250g Shaoxing wine, 50g ginger (beaten), soy sauce 150 grams.
Preparation method:
1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.
2. Take a large casserole, put a bamboo grate on the bottom, first put onions, add ginger cubes, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, bring it to a boil, cover and seal, simmer over low heat until crispy, close to the casserole Remove from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it and place it in a steamer, steam over high heat for 30 minutes until the meat is crispy and tender.
ps: 1. Jinhua "two-headed black" black pig is the best choice for pork. 2. 100 grams of green onions, 50 grams of which are tied into knots.
There are usually three ways to make Sichuan Dongpo elbow.
The first method is to choose a piece of pig front shoulder (elbow) about four pounds, put it in a soup pot and cook it thoroughly, remove the bones, add the original soup, add snow mountain soybeans, green onion sections, Shaoxing wine, and slightly Simmer for three hours. When eating, add salt, scoop the soup and beans into a bowl, and dip it in soy sauce. The original soup has original flavor and overflowing aroma.
The second method is to cook the elbow until it is half cooked, take it out and drain it. When the lard is 90% hot, add the elbows and fry the skin until golden brown. Remove and cut one side of the meat into five-square pieces without cutting off the skin. In addition, add fried eggs, cabbage, bamboo shoots, soy sauce, green onions, ginger, aniseed, and stock. After boiling, thicken the soup with salt and MSG, and pour it on the elbows.
The third method is that of Su Dongpo’s hometown, Meishan, Sichuan. First cook the elbow until medium rare and discard the original soup. This is the first time to skim the fat. Then put it in a basket and steam it until it is soft. This is the second time of defatting. Choose the best bean paste, add garlic, ginger, pepper, green onion, sugar, vinegar, salt, coriander and red oil to make the sauce, pour it on the elbows and serve. This is the most authentic "Dongpo elbow", which is said to be "fat but not greasy, soft but not rotten", "colorful, fragrant and shape, leaving a lingering fragrance in the mouth". Since it has been skimmed twice during the production process, obese people do not have to worry about adding fat. Regular consumption of pig skin can make people's skin delicate, so it is favored by ladies. Therefore, Dongpo elbow is known as green food.
How to make Sichuan Dongpo Pork, how to make Sichuan Dongpo Pork
How to make Sichuan Dongpo Pork
Ingredients preparation: 800 grams of pork belly.
Edible seasonings: 15 grams of beer, 50 grams of green onions, 2 grams of ginger slices, 15 grams of refined salt, 30 grams of vegetable oil, 5 grams of sesame oil, 5 grams of sugar, 150 grams of fresh soup, and 5 grams of soy sauce.
1. Heat the pork in a pot of cold water first. After the soup boils, cook over low heat until it is half rare and take it out.
2. Spread soy sauce on the skin surface of the pulled pork, then put the skin side down into the hot oil, fry until brown and red, and take it out.
3. Heat the oil in the meat, add onions and ginger and stir-fry, add cooking wine, fresh soup, refined salt, white sugar, add sugar color, add Sichuan peppercorns, and pour in soy sauce.
4. Put the fried meat into the pot with the skin facing up, cook over low heat until it is cooked, then remove the meat and put it on a plate.
5. Remove the ginger, green onion, pepper, etc. from the broth, pour sesame oil into the broth, mix well, and pour it on the meat. The Dongpo pork is ready.
How to make delicious Dongpo Pork Steamed Taro
1. Remove the hair from the pork knuckle and clean it,
2. Put it into boiling water to remove the floating residue.
3. Take it out and apply soy sauce,
4. Put it in the oil pan and fry until brown,
5. Put it in the oil pan and fry until brown, < /p>
6. Put it in the oil pan and fry till brown,
7. Peel the taro and cut into large pieces,
8. Add oil to the oil pan, < /p>
9. Add appropriate amount of salt to marinate and set aside.
10. Remove the bones from the browned elbow and cut into large pieces, do not cut into segments. It doesn’t matter if the bones are not removed. Spread refined salt, red oil tempeh, fresh seasoning and honey on the cut elbows.
11. Remove the bones from the browned elbow and cut into large pieces, do not cut into segments. It doesn’t matter if the bones are not removed. Spread refined salt, red oil tempeh, fresh seasoning and honey on the cut elbows.
12. Remove the bones from the browned elbow and cut into large pieces, do not cut into segments. It doesn’t matter if the bones are not removed. Spread refined salt, red oil tempeh, fresh seasoning and honey on the cut elbows.
13. Red oil tempeh,
14. Put the skin bottom down into the bottom of the bowl,
15. Place the prepared taro on the pork knuckles
16. Put it in a pressure cooker and steam it for 1 hour.
17. After cooling, take it out, take a large bowl and place it upside down.
18. Turn the steamed Dongpo pork belly over, with the taro facing bottom and the skin of the meat. Serve on top.
Is Dongpo Pork the most delicious?
No matter what you say or do, there will always be people who don’t like you. There are all kinds of people around you. There is no need to rely on other people’s wishes or wishes. It's because you don't want to influence your emotions. If someone insults you, then either you have offended him or he is jealous of you. If you have a clear conscience, why bother punishing yourself with the meanness of others *** The reason why I eliminated you is that I hope you will have a bad life. You should not grant the wishes of *** but make fun of their pity
What is the difference between Dongpo pork and braised pork?
Hello! !
1: First of all, briefly summarize the characteristics of Dongpo Pork and Braised Pork:
1. Dongpo Pork:
Speaking of "Dongpo Pork", in fact There are many kinds of "Dongpo meat", such as "Dongpo meat" in Hangzhou, "Dongpo meat" in Huangzhou, "Dongpo meat" in Yongxiu, Jiangxi, "Dongpo meat" in Yangzhou and Suzhou, Jiangsu, and "Dongpo meat" in Dali, Yunnan. "Dongpo meat" and "Dongpo meat" in Meishan, Sichuan, Su Shi's hometown.
Among them, the most authentic is Hangzhou's "Dongpo Meat". Everyone knows the story, that is, Su Dongpo, a great writer in the Song Dynasty, served as an official in Hangzhou twice. When the local people entertained him, they made The stew is named after it (I won’t go into the specific allusion). Everyone knows it.
2. Braised pork:
Speaking of braised pork, there are many ways to make it, such as chestnut braised pork, Luoyang braised pork, home braised pork, etc.
Back then, braised pork was the favorite of the late Chairman ***, and was known as Mao's "braised pork".
2: Let’s talk about the main differences between Dongpo pork and braised pork:
Characteristics of Dongpo pork:
Thin-skinned and tender meat braised with famous wine This dish is bright red in color, rich in flavor, crispy but not broken, fragrant and glutinous but not greasy, and its unique "simmered aroma" is its biggest feature.
Characteristics of braised pork:
It melts in your mouth, which is the biggest feature of braised pork. It is in contrast to "Dongpo Pork", which is "crispy" and "braised".
Because the braised pork is stewed over low heat and cooked slowly, it takes time to cook. Therefore, the color of the braised pork is particularly bright and the flavor is sufficient. The most important thing is the inside of the meat. The oil has definitely been boiled out, making it fat but not greasy. The taste is superb.
Thank you! !
What’s the best way to cook meat?
I like to eat the braised pork from our hometown, which is fat but not greasy.
I like to eat the dry flat shredded pork in Sichuan cuisine. The aroma comes out even before the food is served!
I used to think that I didn’t like or hate eating fatty meat, but one time my friend and I accidentally ordered the white meat stewed with vermicelli from Northeast China. It looked so fat, and I wasn’t even scared. I didn't dare to use my chopsticks, but my friend said it was not greasy at all and was very delicious. I tasted it later and it was indeed good.
I like to eat farm-style stir-fried pork in Hunan cuisine.
Stir-fried bacon with garlic sprouts is also good.
The braised pork with pickled vegetables and Dongpo pork eaten in Hangzhou are also very good. Delicious!
I have been in poor health recently, so my mother stewed elbow meat for me to eat. It is really delicious, especially when I feel a little hungry in the afternoon. Put some green vegetables and some rice in the soup. It tastes really delicious. It is definitely not made with MSG or chicken essence.
Haha, I just want to taste the taste, - -!!! I don’t know how to make it...
How to make Dongpo ribs?
Dongpo elbows The recipe introduces the cuisine and functions in detail: Materials for making Sichuan Dongpo elbow: Main ingredients: pork elbow, snow mountain soybean auxiliary ingredients: green onion section, Shaoxing wine, ginger, Sichuan salt
Teach you how to make Dongpo elbow , how to make Dongpo elbow delicious 1) Scrape and wash the pork elbow, and cut it along the bone seam;
2) Put it in a soup pot and cook it thoroughly, take it out and remove the elbow bone;
3) Put it into a casserole lined with pork bones, and add the original meat soup;
4) Put in a large amount of green onions, ginger, and Shaoxing wine and bring to a boil over a high fire;
5) Wash the snow peas, put them into a boiling casserole and cover tightly;
6) Then move to low heat and simmer for about 3 hours, until the skin is lightly poked with chopsticks Until it becomes rotten;
7) When eating, add Sichuan salt and the soup and beans into a bowl;
8) You can also eat it with soy sauce sauce
The recipe of Dongpo Eggplant Stew introduces the cuisine and functions in detail: Home-cooked recipe Dongpo Eggplant Stew Ingredients: Ingredients: 500 grams of pork belly, 3 eggplants, 50 grams of minced meat, 1 lotus leaf, red pepper slices, green pepper slices, Appropriate amount of chopped green onion. Seasonings: onion, ginger, salt, salad oil, MSG, chicken essence, sugar, dark soy sauce, pepper, sesame oil, and water starch in appropriate amounts. Teach you how to make Dongpo Eggplant Stew, how to make Dongpo Eggplant Stew delicious
1. Chop the pork belly into pieces, add onion and ginger to the oil pan and stir-fry until fragrant, add salt, MSG, dark soy sauce, and pepper Season and color with powder, and cook until bright red and crispy.
2. Cut the eggplant into long strips, fry it in a pan, add minced meat and pork belly gravy, braise it, season with salt, chicken essence, sugar and sesame oil to thicken it.
3. Place lotus leaves, pork belly, stewed eggplant, minced meat, red pepper slices, green pepper slices, and chopped green onion on the bottom of the pot, and cook for 5 minutes.
The recipe of Braised Dongpo Pork is introduced in detail, the cuisine and its functions: home-cooked recipes, indigestion recipes, nourishing yin recipes, spleen-strengthening and appetizing recipes, anemia recipes, taste: salty and umami, craftsmanship: braised braised Dongpo Pork, ingredients: main Ingredients: 1200 grams of pork ribs (pork belly) Accessories: 4 grams of bay leaves, 4 grams of cinnamon, 4 grams of cloves Seasonings: 10 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 20 grams of white sugar, 10 grams of salt, 5 grams of star anise , 30 grams of soy sauce teaches you how to make Braised Dongpo Pork. How to make Braised Dongpo Pork delicious. 1. Wash the pork belly, blanch it in a pot of boiling water, remove the blood and cut into small cubes; 2. Place the pork belly in the pot. Add scallions, ginger slices (beaten loosely), pork belly pieces (skin side up, arranged neatly on top), sugar, salt, aniseed (star anise), bay leaves, cinnamon, cloves, soy sauce, cooking wine and appropriate amount water; 3. Cover the pot, put it on the fire and bring to a boil, then simmer over low heat until the meat is crispy and tender. Tips - foods that are incompatible with each other: Cloves: Cloves cannot see fire and are afraid of tulips.
The recipe of Dongpo Braised Pork is introduced in detail, the cuisine and its functions: home-cooked recipes, youth recipes, low-temperature environment working crowd recipes, nourishing yin recipes, taste: sweetness, craftsmanship: steamed Dongpo Braised Pork, making materials: main ingredient: pork. (Fat and lean) 300 grams, 200 grams of bean sprouts Seasoning: 15 grams of sugar, 10 grams of light soy sauce, 10 grams of dark soy sauce, 2 grams of pepper, 15 grams of cooking wine, 2 grams of MSG
Teach you Dongpo Braised Pork How to make, how to make Dongpo Braised Pork delicious? 1. Wash the pork belly and put it in boiling water to wash away the foam; 2. Wash the bean sprouts and drain them; 3. Pour oil into the pot and heat until six When it is hot, add the pork belly, fry until golden and take it out; 4. Cut the pork belly into thick slices and put them into a bowl, add an appropriate amount of bean sprouts on top and press evenly; 5. Put the coded pork belly into the steamer and pour in Mix the juice with sugar, light soy sauce, dark soy sauce, pepper, cooking wine and MSG; 6. Steam over high heat for 1 hour, then take it out and invert it on a plate.
Tips for making Dongpo Braised Pork: This product involves a frying process, so you need to prepare about 500 grams of vegetable oil.
The recipe of Huangzhou Dongpo Pork introduces the cuisine and its functions in detail: Hubei Cuisine Youth Recipe Low Temperature Environment Work Group Recipe Nourishing Yin Recipe Taste: Salty and Sweet Craftsmanship: Stew Huangzhou Dongpo Pork Ingredients: Ingredients: Pork Ribs 600 grams of meat (pork belly) Accessories: 100 grams of winter bamboo shoots Seasoning: 25 grams of rice wine, 25 grams of rock sugar, 80 grams of shallots, 1 gram of salt, 50 grams of ginger, 40 grams of soy sauce, 3 grams of pepper, 2 grams of MSG Features of Huangzhou Dongpo Pork : The marinade is thick, bright red in color, and the meat is not tender...>>
What is the relationship between Dongpo Pork and Su Shi
Dongpo Pork is not because of Su Dongpo Named after he loves to eat!
The origin of "Dongpo Meat"
Su Dongpo (1036-1101) of the Song Dynasty ranked among the eight great writers of the Tang and Song Dynasties; his lyrics and lyrics were both outstanding; his calligraphy and painting were also All alone for a while. Even in the art of cooking, he is also good at it. When he offended the emperor and was demoted to Huangzhou, he often cooked dishes by himself to enjoy with his friends. Su Dongpo was best at braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, less water, and when the fire is sufficient, it will be beautiful." However, when he cooked the "Dongpo Pork" named after him, it is said that it was still An interesting incident happened when he returned to Hangzhou for the second time to serve as a local official.
At that time, most of the West Lake had been engulfed by wormwood. After he took office, he mobilized tens of thousands of migrant workers to remove farmland, dredge the lake port, pile up the excavated mud into a long embankment, and build bridges to unblock the lake water, so that the beauty of the West Lake could be restored and water could be stored for irrigation. This piled embankment improves the environment, brings water conservancy benefits to the people, and adds to the scenery of the West Lake. Later, "Spring Dawn on the Su Causeway" was formed, which was listed as the first of the ten sceneries of West Lake.
At that time, the people praised Su Dongpo for doing this good thing for the local area. They heard that he liked to eat braised pork. During the Spring Festival, they all They all gave him pork to express their feelings. Su Dongpo received so much pork and felt that it should be shared with the tens of thousands of migrant workers who were dredging the West Lake. So he asked his family to cut the meat into cubes and cook it using his cooking method. Distributed to every household. When cooking, his family misunderstood "send it with wine" as "cook it with wine". As a result, the braised pork was more crispy and delicious. Eaters praised the cooking method of the meat Su Dongpo sent for its uniqueness and deliciousness. eat. People praised him and anecdotes spread. Among the people who came to Su Dongpo for advice at that time, in addition to those who came to learn calligraphy and writing articles, there were also people who came to learn how to cook "Dongpo Pork". Louwailou Restaurant imitated his method to cook this dish, served it to the world, and continuously improved it in practice, so it has been passed down to this day.
Comes with the recipe:
Dongpo Pork
Ingredients: 1500g pork belly, 100g green onion, 100g sugar, Shao 250 grams of wine, 50 grams of ginger (beaten loose), 150 grams of soy sauce.
Preparation method:
1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.
2. Take a large casserole, put a bamboo grate on the bottom, first put onions, add ginger cubes, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, bring it to a boil, cover and seal, simmer over low heat until crispy, close to the casserole Remove from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it and place it in a steamer, steam over high heat for 30 minutes until the meat is crispy and tender.
Note:
1. Jinhua "two-headed black" black pig is the best choice for pork.
2. 100 grams of green onions, 50 grams of which are tied into knots.
Is Dongpo elbow a Sichuan dish? It feels a bit sweet, like Shanghai cuisine
It is Sichuan cuisine, and Sichuan cuisine also has sweet flavors. As mentioned in "Falling in Love with Sichuan Cuisine", Sichuan cuisine can be regarded as one of the major cuisines in the country.
Who does Dongpo Pork come from?
Dongpo Pork was not named because Su Dongpo loved to eat it!
The origin of "Dongpo Meat"
Su Dongpo (1036-1101) of the Song Dynasty ranked among the eight great writers of the Tang and Song Dynasties; his lyrics and lyrics were both outstanding; his calligraphy and painting were also All alone for a while. Even in the art of cooking, he is also good at it.
When he offended the emperor and was demoted to Huangzhou, he often cooked dishes by himself to enjoy with his friends. Su Dongpo was best at braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and when the fire is sufficient, it will be beautiful." However, when he cooked the "Dongpo Pork" named after him, it is said that it was still An interesting incident happened when he returned to Hangzhou for the second time to serve as a local official.
At that time, most of the West Lake had been engulfed by wormwood. After he took office, he mobilized tens of thousands of migrant workers to remove farmland, dredge the lake port, pile up the excavated mud into a long embankment, and build bridges to unblock the lake water, so that the beauty of the West Lake could be restored and water could be stored for irrigation. This piled embankment improves the environment, brings water conservancy benefits to the people, and adds to the scenery of the West Lake. Later, "Spring Dawn on the Su Causeway" was formed, which was listed as the first of the ten sceneries of West Lake.
At that time, the people praised Su Dongpo for doing this good thing for the local area. They heard that he liked to eat braised pork. During the Spring Festival, they all They all gave him pork to express their feelings. Su Dongpo received so much pork and felt that it should be shared with the tens of thousands of migrant workers who were dredging the West Lake. So he asked his family to cut the meat into cubes and cook it using his cooking method. Distributed to every household. When cooking, his family misunderstood "send it with wine" as "cook it with wine". As a result, the braised pork was more crispy and delicious. Eaters praised the cooking method of the meat Su Dongpo sent for its uniqueness and deliciousness. eat. Everyone praised him and anecdotes spread. Among the people who came to Su Dongpo for advice at that time, in addition to those who came to learn calligraphy and writing articles, some also came to learn how to cook "Dongpo Pork". Louwailou Restaurant imitated his method to cook this dish and served it to the world. They continuously improved it in practice and it has been passed down to this day.
Comes with the recipe:
Dongpo Pork
Ingredients: 1500g pork belly, 100g green onion, 100g sugar, Shao 250 grams of wine, 50 grams of ginger (beaten loose), 150 grams of soy sauce.
Preparation method:
1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.
2. Take a large casserole, put a bamboo grate on the bottom, first put the green onion, add the ginger, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, bring it to a boil, cover and seal, simmer over low heat, close to the casserole Remove from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it and place it in a steamer, steam over high heat for 30 minutes until the meat is crispy and tender.
Note:
1. Jinhua "two-headed black" black pig is the best choice for pork.
2. 100 grams of green onions, 50 grams of which are tied into knots.