4 thoughts on “Is the braised pork and Dongpo meat the same dish?”
Jacob
Yes! : First of all, the characteristics of Dongpo meat and braised pork are summarized: 1. Dongpo meat: The "Dongpo meat", in fact, there are many "Dongpo meat", such as There are Hangzhou "Dongpo Meat", Huangzhou "Dongpo Meat", Jiangxi Yongxiu "Dongpo Meat", Jiangsu Yangzhou and Suzhou "Dongpo Meat", Yunnan Dali "Dongpo Meat" and Su Shi's hometown of Meishan in Sichuan "Dongpo" Dongpo "Dongpo" Dongpo Meat "and so on. Among them, the most authentic is the "Dongpo Meat" of Hangzhou. Everyone knows that there is a allusions, that is, Su Dongpo, a great literary man in the Song Dynasty, was the official. As a result, everyone is very clear (the specific allusions) are very clear. 2. Braised pork: Speaking of braised pork, there are many methods, such as chestnut braised pork, Luoyang braised pork, and family braised pork, etc. At that time The favorite of Chairman Mao Zedong is known as Mao's "red roast meat". : Let's talk about the main differences between Dongpo meat and braised pork: The characteristics of Dongpo meat: The alcohol juice is thick, crispy and not broken, fragrant but not greasy mouth, its unique "sauoma" is the biggest feature. The characteristics of braised pork: The portal is the biggest feature of braised pork, compared with the "crispy" and "fragrance" of "Dongpo meat". Because the braised pork is stewed in low heat, and it is slowly burned. It is eaten. Therefore, the color of the braised pork is particularly bright and the taste is enough. The most important thing is that the oil in the meat is absolutely absolute It has been boiled, fat and not greasy. First -class taste.
Method differences 1, Dongpo meat 1, choose thin and thick pork pork flowers, remove hair, put in a boiling water cooker for five minutes, wash bleeding water, wash, cut into into into Block. 2, take 1 large casserole, ginger to peel the pine, spread on the onions and ginger to discharge the pork skin down with sugar, soy sauce, and rice wine. 3, sting for about 2 hours on the fire, turn over the meat after opening the lid, and continue to cover the seal until it is cooked. 4, leave the casserole end to the fire, open the lid to put the meat into a special small can, pay attention to remove the floating oil on the gravy, seize the soup into the can Steam for about half an hour until the meat is crispy. The red roast meat 1. Cut the pork belly into 3 cm and cut into pieces, and put it in cold water until the water is boiled for 3-5 minutes. 2, heat the pot, put a little oil, stir -fry the pork belly in medium and small fire. 3. Remove the meat, flow into the bottom oil in the pot, and stir -fry the tempeh, star anise, and cinnamon. After the fragrance is fried, stir -fry the onion segments, ginger slices and dried peppers. 4, stir -fry the fragrance, add pork belly, then add Shaoxing wine and stir well. Add soy sauce and stir fry and add water to the same as the meat. 5. After adding rock sugar, stain it with low heat and cook for 40 minutes. After the meat is burned to 40 minutes, pick out octagonal, cinnamon and green onion ginger. 6. Boil the juice with prosperity, add a little MSG before the pan. In the cooking method, to the configuration of the condiments, Dongpo meat is steamed, and the braised pork does not need. The important thing for braised pork is braised, and Dongpo meat and braised pork are very different. style differences It in Hangzhou to eat Dongpo meat, all in a small cup, open inside is a piece of Dongpo meat cut. The cut squares are smaller, stacked in an orderly manner in the plate, and a few pieces are accompanied by rice. You can pursue and melt. The red -roasted meat, full of toughness, slightly spicy, strong fragrance, which greatly increases appetite.
Yes!
: First of all, the characteristics of Dongpo meat and braised pork are summarized:
1. Dongpo meat:
The "Dongpo meat", in fact, there are many "Dongpo meat", such as There are Hangzhou "Dongpo Meat", Huangzhou "Dongpo Meat", Jiangxi Yongxiu "Dongpo Meat", Jiangsu Yangzhou and Suzhou "Dongpo Meat", Yunnan Dali "Dongpo Meat" and Su Shi's hometown of Meishan in Sichuan "Dongpo" Dongpo "Dongpo" Dongpo Meat "and so on.
Among them, the most authentic is the "Dongpo Meat" of Hangzhou. Everyone knows that there is a allusions, that is, Su Dongpo, a great literary man in the Song Dynasty, was the official. As a result, everyone is very clear (the specific allusions) are very clear.
2. Braised pork:
Speaking of braised pork, there are many methods, such as chestnut braised pork, Luoyang braised pork, and family braised pork, etc.
At that time The favorite of Chairman Mao Zedong is known as Mao's "red roast meat".
: Let's talk about the main differences between Dongpo meat and braised pork:
The characteristics of Dongpo meat:
The alcohol juice is thick, crispy and not broken, fragrant but not greasy mouth, its unique "sauoma" is the biggest feature.
The characteristics of braised pork:
The portal is the biggest feature of braised pork, compared with the "crispy" and "fragrance" of "Dongpo meat".
Because the braised pork is stewed in low heat, and it is slowly burned. It is eaten. Therefore, the color of the braised pork is particularly bright and the taste is enough. The most important thing is that the oil in the meat is absolutely absolute It has been boiled, fat and not greasy. First -class taste.
Method differences
1, Dongpo meat
1, choose thin and thick pork pork flowers, remove hair, put in a boiling water cooker for five minutes, wash bleeding water, wash, cut into into into Block.
2, take 1 large casserole, ginger to peel the pine, spread on the onions and ginger to discharge the pork skin down with sugar, soy sauce, and rice wine.
3, sting for about 2 hours on the fire, turn over the meat after opening the lid, and continue to cover the seal until it is cooked.
4, leave the casserole end to the fire, open the lid to put the meat into a special small can, pay attention to remove the floating oil on the gravy, seize the soup into the can Steam for about half an hour until the meat is crispy.
The red roast meat
1. Cut the pork belly into 3 cm and cut into pieces, and put it in cold water until the water is boiled for 3-5 minutes.
2, heat the pot, put a little oil, stir -fry the pork belly in medium and small fire.
3. Remove the meat, flow into the bottom oil in the pot, and stir -fry the tempeh, star anise, and cinnamon. After the fragrance is fried, stir -fry the onion segments, ginger slices and dried peppers.
4, stir -fry the fragrance, add pork belly, then add Shaoxing wine and stir well. Add soy sauce and stir fry and add water to the same as the meat.
5. After adding rock sugar, stain it with low heat and cook for 40 minutes. After the meat is burned to 40 minutes, pick out octagonal, cinnamon and green onion ginger.
6. Boil the juice with prosperity, add a little MSG before the pan.
In the cooking method, to the configuration of the condiments, Dongpo meat is steamed, and the braised pork does not need. The important thing for braised pork is braised, and Dongpo meat and braised pork are very different.
style differences
It in Hangzhou to eat Dongpo meat, all in a small cup, open inside is a piece of Dongpo meat cut. The cut squares are smaller, stacked in an orderly manner in the plate, and a few pieces are accompanied by rice. You can pursue and melt.
The red -roasted meat, full of toughness, slightly spicy, strong fragrance, which greatly increases appetite.
It is the same ingredient pork belly, but it is not the same dish
No