Su Shi
Clean the pan, without water, the firewood can't afford to smoke.
don't rush him when he is ripe, he will be beautiful when the fire is full.
Huangzhou is a good pork, and its price is as low as dirt.
you refuse to eat, but the poor don't know how to cook.
I get up in the morning and make two bowls, so I'm too full for my own husband.
The poem means to wash the pot clean, drain a little water, burn firewood and weeds to suppress the fire, and simmer with a virtual fire that does not emit flames. Wait for it to ripen slowly, don't rush it. When the heat is enough, it will naturally taste delicious. Huangzhou has such good pork, the price is as cheap as dirt; Rich people refuse to eat and poor people can't cook. I get up in the morning and make two bowls. Don't mind if I'm full.
Su Dongpo's body is full of the joy of the soul, the happiness of thoughts and the light of wisdom, and his ode to pork also overflows with such bold bearing. "When the fire is full, he is beautiful", and he needs such patience and calmness for everything; With such peace, Perilla can go beyond her troubles. A generation of literary giants, when sent to Huangzhou to be the deputy ambassador of group training, carefully studied food and actually created such a great and eternal work as "Dongpo Meat". Ode to Pork was written after the invention of Dongpo Meat. It was originally called Stewed Meat Song. There are countless people who have read this famous work, so it is Nian Nujiao; Can Red Cliff Nostalgia be compared? What is valuable is that "Dongpo Meat" is not printed and published, it is simmered.
"Xinyang Xiao Jian" is a technical innovation based on the cooked pork that my predecessors have created. This inspiration comes from two kinds of tea I recently drank, one is Biluochun in Dongting Mountain of Taihu Lake, and the other is Xinyang Maojian Tea. I drink the two kinds of tea alternately. I think Xinyang Maojian Tea is the top green tea with a strong taste. Biluochun in Wuxian County is not very strong, but it is green and can't be compared with the same period of last year. Tea soup is the king of boredom. Can you use it to make meat? With this in mind, I went to Baliqiao market to buy a pork belly, put it in a pot, put two pieces of ginger, one piece of cinnamon, two pieces of star anise, a pinch of pepper, and one or two Xinyang Maojian tea, and cooked it gently. Cooked for a long time, a pot of green tea is full of green flavor. Immersed in shredded pork until the meat is rotten, pour out the broth, cut into small thin slices, fry in a pan, add dried beancurd, tea mushrooms and Yangjiang ginger beans, stir-fry over medium heat until the dried beancurd feels burnt, and add parsley until the parsley is cooked. This meat is absolutely tasteless. The lean meat contains the smell of dry-roasted meat, and the fat meat echoes with the lingering fragrance of Sichuan style pork, dried bean curd and parsley, the seeds and stems and leaves of the two plants. The taste is the same as the smell of meat. It is chewy and chewy, and I drank some Erguotou. A piece of pork belly can make many dishes. The second time, I cut small thin slices of meat and fried them purely, only adding a little parsley. I felt that it was better than the last meal, so I named it "Xinyang Xiaojian", mainly because I chose Xinyang Maojian to cook pork. In the future, I want to try Anxi Tieguanyin, Jinghua Jasmine Tea and Xianning Osmanthus again. I want to say that this world is not greasy, as long as it is delicious, it is right to live.
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