Jiang Jianghao tried hard to recall the production method of Dongpo meat in his mind, and finally he chose the most classic one. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

First of all, he prepared two catties of pork ribs with skin, then scraped the pork off the skin, washed it and put it in a pot of boiling water for about 3~5 minutes, boiled the bloody water, and took out small squares cut into mahjong-sized pieces;

Then he took out a large clay pot, used a small bamboo frame to cushion the bottom, spread green onions and ginger pieces (peeled and loosened), discharged the pork skin down on the green onions and ginger, added sugar, soy sauce, rice wine, and then put in the green onion knots, covered and boiled over a strong fire;

After that, seal the side seams of the casserole, simmer for about 2 hours, and open the lid;

Then turn the pieces of meat over (skin side up), continue to cover and seal and simmer until crispy;

Then remove the casserole from the heat, uncover it, divide the meat into a special clay pot, and skim off the oil slick from the gravy;

Finally, divide the soup into a can, cover and seal, and steam it for about half an hour until the meat is crispy.

In terms of raw materials, Jiang Jianghao deliberately chooses fresh pork rib meat with thin skin, fat and lean (Jinhua "two-headed black" pig is the best), boiled and shaped, and then cut into squares of uniform size with a straight knife (the size of the block can also be changed according to each person's preference) Because pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more;

And it is best to replace water with wine (you can also add a little water), the seasoning must be added at one time, in order to highlight the mellow local flavor, for the choice of rice wine, Jiang Jianghao also deliberately chose Huadiao rice wine, because the roast meat is the most fragrant only when it is burned with rice wine! Baijiu is used to treat trauma and reduce inflammation, and rice wine and spleen wine have been drunk since ancient times! So be sure to choose the right ingredients;

Finally, it must be simmered and steamed in combination with mastering the heat, boiling with a strong fire, simmering crispy over low heat, and then steaming with a strong fire until crispy and thorough, so as to achieve the requirements of crispy meat and unchanged shape, oily and not greasy in the mouth.

Dongpo meat, with color, fragrance and taste, is deeply loved by people.

Su Dongpo of the Song Dynasty, his composition ranked among the eight masters of the Tang and Song dynasties; Lyrics and Xin renounce illness and are both unique; Calligraphy and painting are also unique. Even in the art of cooking, he has a hand. Dongpo meat is also known as Dongpo gift meat in Xuzhou, according to legend, Dongpo gift meat was created by Su Dongpo when he was the governor of Xuzhou. In 1077 A.D., Song Shenzong Xining ten years in April, Su Shi knew Xuzhou. Su Dongpo, who had just taken office for less than four months, was encountering the Yellow River breach, Su Shi, who was the parent official of Xuzhou, regardless of his personal safety, resolutely led the people of the city to fight the flood and control the water, and finally defeated the flood. The "incorruptible" Su Dongpo did not refuse, accepted them one by one, and personally instructed the chef to cook these pigs, cows, and mutton sent to the knife to be cooked and matured, and presented them back to the people of Li who participated in the flood fight, so later generations called it "Dongpo Gift Meat". When he offended the emperor and was demoted to Huangzhou, he often cooked dishes with his friends to taste, and Su Dongpo's cooking was best at braised pork. He once wrote a poem describing his cooking experience: "Slow fire, less water, when the fire is enough, it is beautiful." However, the cooking of the "Dongpo meat" that was named after him is said to have happened during his second return to Hangzhou as a magistrate. At that time, most of the West Lake had been annihilated by grass. After he took office, he mobilized tens of thousands of migrant workers to remove the fields, dredge the lake port, dig up the mud piles to build a long causeway, and build a bridge to smooth the lake, so that the West Lake can be restored, and the water can be stored and irrigated. This long causeway has improved the environment, not only brought water conservancy benefits to the masses, but also added to the scenery of West Lake. Later, the "Spring Dawn of the Su Causeway", which was listed as the first of the ten scenic spots of the West Lake, was formed.

At that time, the common people praised Su Dongpo for doing this good thing for the locality, and heard that he liked to eat braised pork, and when it came to the Spring Festival, they all sent him pork to express their hearts. Su Dongpo received so much pork that he felt that it should be shared with tens of thousands of migrant workers who dredged the West Lake, so he asked his family to cut the meat into cubes, use his cooking method to burn it, and distribute it to every household according to the roster of migrant workers, along with wine. When his family was cooking, they comprehended "sending it with wine" to "burning it with wine", and the braised pork that was fired was more fragrant and crispy, and the diners praised the meat roasting method sent by Su Dongpo was chic, delicious and delicious. At that time, among the people who asked Su Dongpo for teachers and teaching, in addition to those who came to learn calligraphy and learn to write articles, there were also people who came to learn to burn "Dongpo meat". On the eve of the Chinese New Year's Eve, every household makes Dongpo meat. It is customary to express nostalgia for him. It has become a traditional famous dish in Hangzhou. Louwailou Restaurant imitates his method to cook this dish, serves it to the world, and continuously improves it in practice.

But if you really talk about this building, Jiang Jianghao's heart is always infinitely embarrassed, I remember when I first started working, I followed the company's boss to Hangzhou for a meeting, and finally said that I was going to go to the outside of the building to taste the West Lake vinegar fish and Dongpo meat there, who knew that when I arrived at the door of the building, I found that the guests were full, and the number had been lined up to dozens of people, so from the beginning of the meeting to return to Luoyang, Jiang Jianghao did not have the opportunity to go to the outside of the building to taste the deliciousness of Dongpo meat.

Later, Jiang Jianghao went to Hangzhou a few times, but put this building outside the building to the back of his mind, but now when he thinks of this Dongpo meat, he has to regret why he didn't think of going to the outside of the building to taste this classic delicacy, now I think about it, it is really a bit of a pity!

Jiang Jianghao tried the dish as the reason, found a reason for himself to eat in a dignified manner, he deducted half of the two catties of Dongpo meat, and the rest he couldn't help but steal a piece, this half fat and lean pork, with this unique wine aroma, red and bright color, mellow and juicey, fat but not greasy in the mouth, crispy as tofu but not broken, the taste is fragrant and glutinous but not greasy, it is simply to eat a piece of two pieces, eat two pieces of three pieces, the mouth does not have a non-stop rhythm!

"Yo~ someone steals it!"

Su Moqiu's voice suddenly sounded behind him, so frightened that Jiang Jianghao almost threw the Dongpo meat he had just picked up in his hand and flew away.

Jiang Jianghao turned around and glanced at Su Moqiu angrily, and then gave her a roll of his eyes impatiently, and sent the Dongpo meat picked up on the chopsticks into Su Moqiu's mouth.

"You can't even eat it!"

Su Moqiu grinned, chewed the Dongpo meat in his mouth with satisfaction, and couldn't help but squint his comfortable eyes in the end.

"It's delicious!"

Su Moqiu admired from the bottom of his heart, and Jiang Jianghao glanced at her, the meaning is very clear, it is clear that you don't look at who did it?

Su Moqiu was speechless, but he also gave Jiang Jianghao a thumbs up, and praised with a smile: "Awesome!" ”

However, Su Moqiu still urged Jiang Jianghao with a smile on his face: "Chef Jiang~!" Your time is up, but people are waiting impatiently, right? ”

"Hey! Let's serve! ”

Jiang Jianghao handed the Dongpo meat to Su Moqiu's hand, and followed Su Moqiu to the front hall, where a bunch of people were waiting in it, Jiang Jianghao raised his eyes and looked, yo roar! Why hasn't this remnant sun left yet, is it possible that you want to pick up the leak here again?

Jiang Jianghao saw that Su Moqiu directly put Dongpo meat on the table, and then stood silently next to the table, waiting for a group of others to cast extremely appreciative eyes on him, but the ideal is always plump, but the reality is very skinny, he stood for a long time, only to find that everyone's eyes were completely attracted by the Dongpo meat on the table.

"Ahem~ahem~"

Jiang Jianghao cleared his throat, which slightly drew everyone's attention back to him.

"Boss Jiang, what is this?"

The first person to ask this question must be Remnant Yang, because after all, he is familiar with Jiang Jianghao, and he is 100% confident in the dishes Jiang Jianghao makes, while the thin old man from Yan Guo and his entourage on the side are not so easy to talk to.

"Boss Jiang, you're going to give me these pieces of meat for two hundred gold?!"

The thin old man counted them one by one, no more, no less, exactly nine yuan, and these nine pieces of meat cost two hundred gold, thinking that he did have a little pain, and more of a heartache.

Jiang Jianghao pretended to be arrogant and glanced at the thin old man.

"My dish, called Dongpo meat, has the effect of stomach, spleen, and spleen, salty and sweet, soft and glutinous, but I have never seen the world's private recipe ranked first good dish."

Hearing Jiang Jianghao say this, the thin old man glanced at Remnant Yang cautiously, and then took the whole plate of Dongpo meat away and hid it in his arms.

"This is the dish I bought for 200 gold, and this time I want to eat it myself!"

“......”

The people in the room looked at each other, and the final eyes were focused on Remnant Yang's body, because no one should be going to grab food except him.

Jiang Jianghao was even less anxious, because only he knew that he had hidden half of it in the dining room!

After all, Ah Qi has been with Jiang Jianghao for the longest time, and as soon as Jiang Jianghao's secretly smug little eyes were glanced, Ah Qi knew that Jiang Jianghao must have hidden it privately, so he was not in a hurry, because he knew that as long as this group of people left, he would follow Jiang Jianghao closely, and there would definitely be something to eat, but he still had to do it.

"Brother Jiang, I don't know if you can teach me how to make this dish when I go back."

Seeing that Ah Qi asked, Jiang Jianghao nodded generously, Originally, his skills were passed on to Purple Eggplant and Ah Qi, Thirteen doesn't like to learn, if Thirteen is interested, he will definitely never hide it.

Looking up at the thin old man hiding in the corner and eating Dongpo meat, Jiang Jianghao finally couldn't help but remind him: "Hey! It's better to share the food with your companions, it's not good to eat alone! ”