Su Dongpo (1036-101year) was one of the eight great poets in the Tang and Song Dynasties. Lyrics and Xin Qiji are unique; Calligraphy and painting are also unique. Even in the art of cooking, he is good at it. When he violated the emperor and was demoted to Huangzhou, he often cooked in person and tasted it with his friends. Su Dongpo's best dish is braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and it will be beautiful when the fire is strong." However, it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official to cook Dongpo meat named after him.
At that time, the West Lake was basically 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 cooking at home, he understood "sending with wine" as "burning with wine". The braised pork made in this way is more crispy and delicious, and everyone who eats it praises Su Dongpo's unique and delicious meat. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, some people came to learn to burn Dongpo meat. 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.
Dongpo braised pork
Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.
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, use bamboo grates at the bottom, first spread onion segments, put ginger slices on it, then arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add onion knots, cover the lid, seal the side seams of the casserole with peach paper, put it on a big fire, boil and seal it with low heat.
After stewing until crisp, remove the casserole from the fire, skim off the grease, put the skin face up in a special small pottery jar, cover it and put it in a steamer, and steam for 30 minutes on high fire until the meat is crisp.