Naruto: Big Foodie

When it comes to Dongpo Meat, it can be said that no one knows about it, and no one knows it, just like no one does not know the author.

Dongpo Pork, also known as Braised Pork, Rolled Pork, and Dongpo Braised Pork, is a traditional and famous dish in the south of the Yangtze River.

According to legend, Dongpo meat was created by Su Dongpo, a poet in the Northern Song Dynasty, and the earliest birthplace was Xuzhou, Jiangsu.

The prototype of Dongpo Meat is Xuzhou Reward Meat, which is one of the "Four Treasures of Dongpo" in Xuzhou.

Su Dongpo also enjoyed himself, and wrote an "Ode to Pork" for Dongpo Rou.

"Rinse the pan, use less water, and you can't afford the stuffing with chaitoufu. Don't rush him when he is cooked, and he will be beautiful when the fire is full. Huangzhou is good for pork, and the price is as cheap as dirt. The rich will not eat it, and the poor will not eat it. I don’t know how to cook. I get up in the morning and make two bowls, I’m so full that my Lord doesn’t care.”

It is conceivable that even Su Dongpo, one of the Eight Great Families of the Tang and Song Dynasties, is actually the leader of my foodie clan!

Zhuangzai, my generation is a foodie!

Of course, because of cultural differences in various places and different eating habits, Dongpo meat has different practices.

Some are boiled first and then burnt, some are boiled first and then steamed, and some are simmered directly to collect the juice.

But the main ingredients and shapes are similar, the main ingredients are half fat and half lean pork, and the finished dishes are all neatly sized mahjong pieces, red and translucent, as magnificent as agate stones.

Many people who have eaten Dongpo Pork don't know what to eat at first, thinking that such a delicious dish must be difficult to do.

Actually, that was a big mistake!

Who was Dongpo Meat originally made for?

It's a civilian!

In other words, this is not a high-quality side dish, but a delicious dish that flies into the homes of ordinary people!

So, this dish is very simple!

Pork belly, also known as "three layers of meat", is located in the abdomen of pigs. There is a lot of adipose tissue in the abdomen of pigs, which also contains muscle tissue, so it is called "pork belly".

This part of the lean meat is also the most tender and juiciest. The selected pork belly has the most perfect ratio of layers in the front part of the abdomen near the front legs. The fat and lean meat are intertwined, and the color is pink.

Yang Ming took out the meat of the intermediate pig psychic beast, picked out the pork belly, and shaved off the fur.

Afterwards, he washed the pork belly and boiled it in a pot of boiling water for 5 minutes.

In the transpiring water vapor, wisps of the unique pork aroma wafted out.

You can see through the transparent lid of the pot, the color of the ruddy pork slowly began to change.

From the initial bright red, it gradually faded, and then began to whiten.

Remember, don't let the pork be cooked white, otherwise, the outer layer of the pork will be too cooked, which will affect the taste and taste of the final cooking.

Yang Ming took out the pork belly after the flying water, cut it into squares, neatly like mahjong, and tied it with a string.

Of course, it doesn't really matter if there is a string, it's just a matter of fear that it will be scattered in the pot later.

Yang Ming was a little fortunate that he actually got the Wanbao purple casserole after completing the task.

For cooking Dongpo Pork, it is best to use purple casserole to present its delicious taste.

Yang Ming put green onion strips and **** slices on the bottom of the Wanbao purple casserole as a base to prevent the pork from sticking to the bottom later, otherwise it would be embarrassing.

Arrange the pork belly neatly on top, add rock sugar, light soy sauce, and dark soy sauce.

Of course, there is also the most indispensable... wine!

From Yang Ming's point of view, pouring the wine and stewing it is simply a stroke of genius, like the finishing touch, making the pork belly a god!

In the past, Yang Ming had eaten pork belly braised in Shaoxing wine. Due to the characteristics of Shaoxing wine, once it was added, it was not as simple as one plus one greater than two!

However, now that there is no Shaoxing wine, Yang Ming has no choice but to use the world's rice wine.

Although rice wine is not as good as Shaoxing wine, it tastes quite delicious.

Pour in the rice wine, submerge the pork belly, and start to catch fire.

When the fire is boiled, until there is a thick smoke coming out of the pot, and a strong aroma of wine and meat is emitted, you can start to reduce the fire and simmer with a simmer.

Perhaps due to the particularity of the material, it didn't take too long. After only half an hour, when Yang Ming opened the lid of the pot and inserted a chopstick into the surface of the pork belly, it penetrated easily. crispy.

At this point, a large amount of wine had evaporated, leaving only a small pool of thick black liquid lying quietly at the bottom of the pot.

The originally blanched pork also changed its appearance because of the infiltration of seasonings, like a poor boy turned into a rich and handsome man.

I saw that the ruddy skin of the pork belly, which could be broken by blowing bullets, was like an onyx inlaid on the crown. When it was gently touched with chopsticks, it swayed from side to side like jelly, which looked adorable.

And that fat and thin figure shows a fault-like beauty.

The middle layer of the pork belly is yellow like water separated, like a soft ribbon, wrapping it around it, it doesn't look so plump.

The bottom layer is dark, lean meat, covered with fragrant condiments, just like the simple and ordinary farmers in the society, supporting the two gorgeous layers above.

Pork belly, red is shiny, yellow is eye-catching, black is gluttonous, red, white and black complement each other, which is pleasing to the eye.

As for the strong aroma before, it was also blended into the skin and meat of the pork belly when it was simmered on a slow fire, washed away the lead, and receded from the pompous, only the essence after the precipitation, quietly waiting for the moment when it bloomed.

Yang Ming took out a stack of silver-white plates~www.wuxiamtl.com~ and put the pork belly on it, then untied the string.

Finally, like a goddess scattered flowers, sprinkle the finely chopped green onion, embellishing one or two.

At this time, the guests will not have a feeling of fullness because of seeing so much fat, and there will be a small fresh feeling visually.

Shortly after.

When Bai brought the plate of pork belly out of the kitchen, all the diners stretched their necks and looked at him curiously.

When looking at the peculiar appearance of pork belly, everyone's heart was like a cat tickling, and they felt extremely uncomfortable.

As the saying goes, eating meat with a big mouth and drinking with a big mouth is really happy!

Under the envious gazes of everyone, the old man Tong Jian raised his chest, like an old pine sitting cross-legged, sitting up straight, and a trace of excitement flashed in the depths of his eyes.

After waiting for three weeks, I can finally eat the dishes made by Yang Ming!

It's really not easy!

Bai put down the plate gently and said gently, "Please use it slowly."

That tone, like a spring breeze, made Old Uncle Tongjian feel good.

The old man Tongjian was happy for a while, and gave a tip of 1,000 yuan, saying, "My son, it's hard for you."

Taking his reward, Bai Yi was a little confused, but he never thought that he would meet a local tyrant.

The corners of Bai's mouth lifted, revealing two cute little dimples on both sides of his cheeks, and said sweetly, "Thank you."

Looking at Bai's angel-like smile, many diners were heartbroken, feeling that they had met their first love.

(Welcome to join the book friends group established by Book City friends: 292, 507, 668)

(Actually, the author doesn't want so many uncles to join the group, because there are many little loli in the group)

(In other words, why do girls like to eat, sleep and beat the author!!!)