400g pork belly, 400g taro, 2 star anise, 2 garlic cloves, 3 tablespoons soy sauce, 1 tablespoon wine, 2 tablespoons soy sauce, 1/2 tablespoons sugar, 1/2 tablespoons water starch.
Exercise:
1. Pork belly is cooked first, then marinated with 3 tablespoons soy sauce 10 minute, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.
2. Peel taro, cut it into thick slices, fry it, cut pork belly into thick slices with the same width as taro, fry it in hot oil slightly, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in 1 tablespoon of mixed wine, 2 tablespoons of soy sauce, 1/2 tablespoons of sugar, 1/2 cups of water.
3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.
Relax:
1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy.
2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic.
23 "Braised pork with plum taro"
1, a large piece of pork belly with skin, boil water, put it in and cook until it can be inserted with chopsticks, and take it out. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it's hot. At the same time, peel the taro and cook the meat, cut it in half, and then cut it into semi-circular pieces about half a centimeter thick. The mucus on taro will make your hands itch, so you can wear gloves. If it really itches, you can rub it with vinegar and bake it by the fire to relieve it.
2, put a lot of oil in the oil, burn it to 70% to 80% heat (the smoke on the oil surface spreads around and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.
Continue to heat the oil, fry taro pieces in batches until the edge of taro is brown, and then take out. Taro must be fried before it will be soft and rotten when steamed in the pot.
3. Put the whole piece of meat skin face down in the tea (green tea and black tea can be used, grab a pot of hot water, drain and cool the tea after soaking) for soaking (so that the soaked pork will not be too greasy). Soak until the skin is soft, take it out and drain it.
4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down, and a piece of pork belly and a piece of taro (round down) are alternately arranged in a bowl.
5. Wash and chop the plum vegetables. Heat the pot, stir-fry the dried plum in a white pot (that is, without oil), and serve.
6, take a small bowl, put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil it. After cooking, pour it into a bowl filled with meat, steam the bowl in a pressure cooker for more than half an hour until the meat and taro are soft, and then take it out.
7. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some dishes around the edge, and take out the bowl. Add chicken essence, sesame oil and water starch and pour it on braised pork!
note:
1, when seasoning, you can also add a pepper or sour plum (sweet plum is also ok) to the juice, which is a bit sour and spicy to stimulate the appetite.
2. Plum vegetables and taro are cooked and eaten every other meal, which is more delicious. If you are in a hurry to eat as a meal, you can cook the cut meat in the sauce. Of course, add more water and a lot of seasoning (but not too salty). You can collect the juice while cooking, and then put it upside down in a bowl.
24 "Taro Braised Pork"
Materials:
Taro, pork belly, south milk, etc.
Exercise:
Peel taro and cut into pieces. Cook pork belly first, then cut it into pieces and put it with taro. Add ingredients such as south milk and stew for 2 to 3 hours.
Taste:
Taro is not only a dish, but also a delicious seasonal snack. Pork belly is soft but not greasy, which is favored by people.
25 the origin of Dongpo meat
Origin of Dongpo Meat 1
Su Dongpo, a great writer in the Song Dynasty, was an official in Hangzhou twice. I became a judge for the first time (A.D. 1069) and wrote many well-known West Lake poems. In A.D. 1088, the West Lake declined after a long period of non-renovation. The government spent a lot of money to renovate the West Lake, but it did not achieve any results. At that time, the satrap wanted to waste the lake to make farmland. At the critical moment, Su Dongpo once again went to Hangzhou to be a satrap.
Su Dongpo believes that "Hangzhou has the West Lake, just as people have eyes", which can never be abolished. He led the people of Hangzhou to dredge the West Lake and finally rejuvenated it. The people of Hangzhou were grateful, beating gongs and drums, carrying pigs and wine, and came to Taishou House. Su Dongpo couldn't refuse, so he had to accept it. Faced with piles of pork, he asked the chef to cut the meat into cubes, stewed elbows in Meishan, Sichuan, his hometown, combined with the taste characteristics of Hangzhou people, added ginger, onion, brown sugar, cooking wine and soy sauce, stewed it with slow fire until it was tender and crisp, and then divided the meat according to the roster of migrant workers dredging the West Lake.
Migrant workers tasted the braised pork sent by Su Taishou, and found it unusual. They called it "Dongpo pork" in succession. A restaurant owner had a brainwave and managed to invite a chef from Taishoufu to make Dongpo meat according to Su Dongpo's method, so the restaurant was full of customers from morning till night and the business was particularly prosperous. Other restaurants follow suit at first sight. For a time, restaurants of all sizes sold Dongpo Meat, which became the first dish in Hangzhou. Later, "Dongpo Meat" spread more widely and refined, and became a famous dish popular all over the country. At present, there are famous Dongpo Meat in Hangzhou, Dongpo Meat in Huangzhou, Dongpo Meat in Yongxiu, Jiangxi, Dongpo Meat in Suzhou, Yangzhou, Dongpo Meat in Dali, Yunnan and Dongpo Meat in Sichuan, Su Shi's hometown.
The origin of Dongpo meat II
Dongpo pork is a dish named after Su Dongpo. Su Dongpo was a famous poet in the Northern Song Dynasty. He has profound attainments in poetry and calligraphy, and he also learns to cook dishes. He can cook his own dishes, and he is also good at cooking meat. Many of his famous poems are about food, such as Eat Pork, Gourmet Fu, Ding's Send Goose, Bean Pork and Soup, which all reflect his keen interest in food cooking.
Dongpo pork was first cooked by Su Dongpo in Huangzhou. At that time, he wrote down the method of burning meat in the poem "Eat Pork": "The pork in Huangzhou is good, the price is as cheap as dirt, the rich refuse to eat, and the poor don't understand. Slow down the fire, less water, and it will look good when the fire is full. Come and play a bowl early every day, it's all your own control. " But this dish didn't have a name at that time, so it was named "Dongpo Meat" after it, when he went to Hangzhou to be a satrap. At that time, most of the West Lake had been wiped out by weeds. After he took office, he organized migrant workers to eradicate weeds, dredge lakes and lanes, build dikes and bridges, restore the original appearance of the West Lake and increase scenic spots. The people of Hangzhou are very grateful to him. I heard that he likes braised pork best at ordinary times, so many people come to deliver pork in unison. After receiving a large amount of pork, he asked his family to cut the meat into cubes, add seasoning and wine, cook it with his cooking method and distribute it to migrant workers who participated in dredging the West Lake. After eating, everyone praised the crispy meat for its delicious taste, fat but not greasy, so people named it "Dongpo Meat" after him. Later, this dish spread and became a famous traditional dish at home and abroad, and it has always enjoyed a high reputation.
26 Dongpo meat
Composition:
Pork belly 1500g, onion 100g, sugar 100g, 250g Shaoxing wine, 50g ginger and 0/50g soy sauce.
Production method:
1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.
2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2. Onion100g, of which 50g is tied with onion.
Flavor characteristics:
1 Dongpo meat was handed down by Su Dongpo, a great writer in the Song Dynasty. Su Dongpo is not only outstanding in knowledge, but also very good at cooking. "Huangzhou good pork, cheap as dirt. Wealth can't be eaten, and poverty can't understand cooking. Fire, lack of water, he is beautiful when the fire is full. " It is Su Dongpo's experience in burning meat. Dongpo Meat is pork and Shaoxing wine that Su Dongpo gave to the people. He ordered his family to do it well and even gave the wine to migrant workers. The family mistakenly thought that wine and meat were cooked together. As a result, the cooked meat was particularly mellow and delicious, which was a much-told story for a time. People praised Su Dongpo's personality and believed in his unique cooking methods. Since then, "Dongpo Meat" has been handed down.
2. "Dongpo Meat" is thin and tender, bright red in color, rich in juice, crisp but not broken in shape, fragrant and glutinous but not greasy, and it is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.