How to make Dongpo pork elbow delicious?

What is the difference, name and practice between Dongpo pork and Sichuan elbow?

Dongpo pork and Dongpo elbow are both from Sichuan, and Su Dongpo's hometown is from Sichuan, so Sichuan Dongpo elbow is also called Sichuan elbow!

Su Dongpo's cooking is best accompanied by braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and look good when the fire is enough." When Su Dongpo built the West Lake embankment, the people thanked him and gave him pork that he loved. He ordered people to cook it and give it to the people. When cooking, the family will take "sending wine together" and make it "shochu together". As a result, braised pork is more crispy and delicious. The foodies praised Su Dongpo's meat and thought its cooking method was unique and delicious. Later, people named Dongpo Meat after him.

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 with bamboo grates at the bottom, first spread onions, put ginger slices on it, then arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, and finally add onion knots, cover the lid, seal the side seam of the casserole with peach paper, put it on the fire, boil, seal it, and use low fire.

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.

PS: 1。 Jinhua "Liangtouwu" black pig is the best choice for pork. 2. Onion100g, of which 50g is tied with onion.

Sichuan Dongpo elbow generally has three methods.

The first method is to choose a pig's forearm (elbow) weighing about 4 kg, cook it thoroughly in a soup pot, remove the bones, add the original soup, add snowflake beans, scallion and Shaoxing wine, simmer for three hours with low fire, add salt when eating, and even scoop the soup beans into a bowl dipped in soy sauce. The original soup is original and fragrant.

The second method is to cook the elbow until it is half cooked, remove it and drain it. When the lard is 90% hot, put in the elbow, fry the skin until golden brown, take it out, and cut one side of the meat into a five-square flower knife, but don't cut the skin. Add soy sauce, onion, ginger, aniseed and soup stock to eggs, Chinese cabbage and bamboo shoots, boil them, thicken them with salt and monosodium glutamate, and pour them on elbows.

The third road is Su Dongpo's hometown Meishan, Sichuan. Cook the elbow until it is 70% cooked, and discard the original soup. This is the first degreasing. Cage steaming softening, this is the second degreasing. Choose the best douban hot sauce, add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and red oil to make juice and pour it on the elbow. This is the most authentic "Dongpo elbow", the so-called "fat but not greasy, soft but not rotten", "color, flavor and shape, delicious in the mouth". Because it has been degreased twice in the production process, obese people don't have to worry about increasing fat. Eating pigskin often can make people's skin delicate, so it is favored by ladies. Therefore, Dongpo elbow is known as green food.

How to cook Dongpo pork in Sichuan cuisine? How to cook Dongpo pork in Sichuan cuisine?

The method of Dongpo meat in Sichuan cuisine

Ingredients preparation: pork belly 800g.

Edible seasoning: beer 15g, onion 50g, ginger 2g, refined salt 15g, vegetable oil 30g, sesame oil 5g, sugar 5g, fresh soup 150g and soy sauce 5g.

1, first put the pork in a cold water pot and heat it. After the soup is boiled, cook it over low heat until it is half cooked, and then take it out.

2. Wipe the fished pork skin with soy sauce, then put the skin face down in hot oil and fry it until it is brown.

3. Heat the excess in oil, stir-fry the onion and ginger, add cooking wine, fresh soup, refined salt and white sugar, add sugar color, add pepper and pour soy sauce.

4. Put the fried meat, with the skin facing up, into the pot, cook it over low heat until it is done, then take out the meat and put it on the plate.

5. Remove ginger, onions, peppers, etc. Pour sesame oil from the broth into the broth, mix well and pour it on the meat, and Dongpo meat is ready.

How to make steamed taro with Dongpo meat?

1. Scrape the pig's elbow clean,

2. float it in boiling water,

3. Take out and put in soy sauce.

4. fry in the oil pan until brown.

5. Fry in the oil pan until brown.

6. Fry in the oil pan until brown.

7. Peel the taro and cut it into large pieces.

8. Put the oil in the oil pan,

9. Marinate with appropriate amount of salt for later use.

10. Remove the bone from the brown elbow and cut it into large pieces instead of small pieces. Bones don't have to go. Apply refined salt, red bean sauce, fresh seasoning and honey to the cut elbow.

1 1. Remove the bone from the brown elbow and cut it into large pieces instead of small pieces. Bones don't have to go. Apply refined salt, red bean sauce, fresh seasoning and honey to the cut elbow.

12. Remove the bone from the brown elbow and cut it into large pieces instead of small pieces. Bones don't have to go. Apply refined salt, red bean sauce, fresh seasoning and honey to the cut elbow.

13. Red soybean and lobster sauce,

14. Put the bottom of the leather into the bottom of the bowl.

15. Then put the prepared taro on the pig's elbow.

16. Autoclave steaming 1 hour.

17. After cooling, take a large bowl of upside down.

18. Turn the steamed Dongpo pork buckle upside down, with the taro facing down and the skin on it.

Is Dongpo meat the best?

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What's the difference between Dongpo pork and braised pork?

Hello! !

One: First, summarize the characteristics of Dongpo pork and braised pork:

1. Dongpo meat:

Speaking of Dongpo meat, there are actually many kinds of Dongpo meat, such as Hangzhou Dongpo meat, Huangzhou Dongpo meat, Jiangxi Yongxiu Dongpo meat, Jiangsu Yangzhou Suzhou Dongpo meat, Yunnan Dali Dongpo meat and Sichuan Meishan Dongpo meat.

The most authentic one is "Dongpo Meat" in Hangzhou. As we all know, Su Dongpo, a great writer in the Song Dynasty, was an official in Hangzhou twice. At that time, when the local people entertained him, the stew was named after it (not to mention the specific allusions).

2. Braised pork:

When it comes to braised pork, there are many ways, such as chestnut braised pork, Luoyang braised pork, home-cooked braised pork and so on.

At that time, braised pork was the favorite of the late Chairman, and it was called "braised pork" in Shi Mao.

Two: Let's talk about the main differences between Dongpo pork and braised pork:

Characteristics of Dongpo meat:

This dish is stewed with thin skin and tender meat and famous wine, so it is bright red in color, mellow in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy, and its unique "braised fragrance" is the biggest feature.

Characteristics of braised pork:

Instant in the mouth is the biggest feature of braised pork, which is crispy and braised in brown sauce in contrast to Dongpo pork.

Because braised pork is stewed on a small fire, and it burns slowly, it takes time to eat. Therefore, the braised pork is particularly bright in color and has a good taste. The most important thing is that the oil in the meat must be boiled, fat but not greasy. It tastes first class.

Thank you!

How to cook meat is the best.

I like to eat braised pork from our hometown, which is fat but not greasy.

I like to eat the dried flat shredded pork of Sichuan cuisine, which is delicious when it comes out!

I used to think that I didn't like and hate fat meat, but once I accidentally ordered braised white meat from that fan in Northeast China with my friends. It looks so fat that I dare not move chopsticks, but my friend says it's not greasy at all, and it's delicious. I tasted it later, and it was really good.

I like to eat stir-fried pork with Hunan cuisine.

Fried garlic with bacon is also good.

The braised pork with plum vegetables and Dongpo pork eaten in Hangzhou are also delicious!

I'm not in good health recently, so my mother stewed me elbow meat. It's really delicious, especially when I'm a little hungry in the afternoon. Put some vegetables and some rice in the soup. It's really delicious. It is definitely not prepared by monosodium glutamate or chicken essence.

Ha ha, just taste it! ! ! Can't do ...

How about Dongpo ribs?

The practice of Dongpo elbow introduces the cuisine and its function in detail: the making material of Dongpo elbow of Sichuan cuisine: main ingredients: pork elbow, snowflake bean accessories: onion festival, Shao wine, ginger and Sichuan salt.

Teach you how to make Dongpo elbow. How to make Dongpo elbow is delicious 1) Scrape the pig elbow clean and cut a knife along the bone seam;

2) put it in a soup pot and take it out after boiling thoroughly, and remove the elbow bone;

3) Put the pig bones into a casserole and add the original soup of cook the meat;

4) Add a lot of chopped green onion knots and bring the ginger and Shaoxing wine to a boil;

5) Wash the snow beans, put them in a boiling casserole and cover them tightly;

6) Then move to a low fire and simmer for about 3 hours, and gently poke with chopsticks until the skin is rotten;

7) When eating, put Sichuan salt and soup beans into a bowl;

8) You can also eat it with soy sauce.

The practice of Dongpo tomato pot introduces the cuisine and its function in detail: the cooking materials of Dongpo tomato pot: main ingredients: 500 grams of pork belly, 3 eggplants, 50 grams of minced meat, lotus leaf 1 slice, red pepper slice, green pepper slice and chopped green onion. Seasoning: onion, ginger, salt, salad oil, monosodium glutamate, chicken essence, sugar, soy sauce, pepper, sesame oil and starch. Teach you how to make Dongpo tomato pot and how to make Dongpo tomato pot is delicious.

1. Chop pork belly, add onion and ginger into the oil pan, add salt, monosodium glutamate, soy sauce and pepper to taste and color, and burn until it is red, bright and crisp.

2. Cut the eggplant into long strips, fry it in an oil pan, add minced meat and pork belly juice to braise in soy sauce, add salt, chicken essence, sugar and sesame oil to taste and thicken it.

3. Put the lotus leaf and pork belly into the bottom of the pot, add the stewed eggplant, minced meat, red pepper slices, green pepper slices and chopped green onion, and simmer for 5 minutes.

The method of braising Dongpo pork introduced the cuisine and its effects in detail: home-cooked recipes, indigestion recipes, nourishing yin recipes, invigorating spleen and appetizing recipes, anemia recipes, and taste: salty taste technology: braised Dongpo pork production materials: main ingredients: pork ribs (pork belly) 1200g, auxiliary materials: fragrant leaves 4g, cinnamon 4g, cloves 4g, seasoning: onion/. 20g of sugar, 0/0g of salt/kloc-0, 5g of star anise and 30g of soy sauce teach you how to cook braised Dongpo meat, and how to cook braised Dongpo meat is delicious. Wash pork belly, blanch in boiling water pot, remove blood stains and cut into small squares; 2. Put onion slices, ginger slices (pat loose), pork belly slices (with the skin facing up and neatly arranged on them), sugar, salt, aniseed (star anise), fragrant leaves, cinnamon, clove, soy sauce, cooking wine and a proper amount of water into the pot; 3. Cover the pot, put it on the fire to boil, and then simmer until the meat is crisp and rotten. Petty Pie-Shi Xiangke: Lilac: Lilac can't see the fire and is afraid of stagnation.

This paper introduces in detail the methods and effects of Dongpo meat stew, such as teenagers' home cooking recipes, working people's recipes in low temperature environment and nourishing yin recipes. Taste: Sweetening process: Steamed Dongpo pork-pot-stewed dish. Ingredients: pork (fat and thin) 300g, bean sprouts 200g seasoning: 15g sugar, 10g soy sauce, 10g soy sauce, 2g pepper.

Teach you how to cook Dongpo braised pork, and how to cook Dongpo braised pork is delicious 1. Wash pork belly, soak in boiling water, and wash away floating foam; 2. Wash the sprouts and control the moisture; 3. Pour the oil into the pot and heat it to 60% heat. Add pork belly, fry until golden brown, and then take it out. 4. Pork belly is cut into thick slices and put in a bowl. Add a proper amount of sprouts on it and press evenly; 5. Put the coded pork belly into a steamer, and pour the juice mixed with sugar, soy sauce, soy sauce, pepper, cooking wine and monosodium glutamate; 6. Steam on high fire 1 hour, then take it out and pour it on the plate.

Tips for making Dongpo braised pork: This product has a frying process and needs about 500 grams of vegetable oil.

The practice of Huangzhou Dongpo Meat introduces the cuisine and its effects in detail: Hubei cuisine, low-temperature environmental workers' recipes, nourishing yin, recipes and tastes: salty and sweet technology: braised Huangzhou Dongpo Meat. Material: main ingredient: pork ribs (pork belly) 600g, auxiliary material: winter bamboo shoots 100g, seasoning: yellow wine 25g, crystal sugar 25g and shallots 80g. & gt

What is the relationship between Dongpo meat and Su Shi?

Dongpo meat is not named because Su Dongpo loves to eat it!

The Origin of Dongpo Meat

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 look good when the fire is enough." But it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official and made 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.

How to send it to you:

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.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Is Dongpo elbow a Sichuan dish? It feels a little sweet, like Shanghai food.

It's Sichuan food, and Sichuan food is also sweet. As mentioned in Love with Sichuan cuisine, Sichuan cuisine is a big piece of Chinese cuisine.

Who does Dongpo meat come from?

Dongpo meat is not named because Su Dongpo loves to eat it!

The Origin of Dongpo Meat

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 look good when the fire is enough." But it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official and made 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.

How to send it to you:

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.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.