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Do you think there is a link
between them
It is Dongpo Pork!
------one ofthe famous food ofZhejiang cuisine
2
The dish is named to
revere Song Dynasty poet,
artist and calligrapher Su
Dongpo , who is supposed
to have invented, or at least inspired it.
The historical
allusion
3
*It is Hangzhous
trademark dish . To eat
dongpo pork is to begin to
understand the role of fat in
making meat taste good.
* As it is made from a slab
of pork belly, there is a lot
of fat, but the lengthy
cooking time (almost 4.5 hours) results in fat sans much of its greasiness.
The briefintroduction
4
· Thin skin ,tender meat · Bright red colour,
transparent
· It smells good.
· Pure taste
· Crisp
· Oily but not greasy
· The fragrance of wine
appetizing
Features
5
Ingredients
pork belly
garlic
6
paooiq
Je6ui6
7
Rock candy
scallion
8
yellow wine (e.g.
Shaoxing wine)
sauce
9
*Put blanch pork in pot and cover with cold water. Bring it to a boil, and simmer for 2-3 minutes.
*Pull the pork out and wash it , then chop it into small pieces.
Method
10
Put the pork skin down
11
Ginger, garlic
evenly
Marmite (non-stick pan )
· Scatter some rock
candies . Add sauce
and yellow wine .(no salt, no water)
scallion 12
*Lid the marmite and bring it to a boil.
Then simmer it over a slow fire for 3-4 hours , until the gravy is viscous.
13
· Transfer pork to a steamer and pour gravy on the pork . (~ Remember to put pork skin
upwards~)
· Steam it for half an hour .(no water)
14
· Remove pork to a serving dish and
arrange vegetables
around it. Then serve
15
*Garnish it with sth.
16
· The leftover simmer water makes a good pork stock.
17
Nutritive value
* Provide high-quality
protein , essential fatty
acid (必需脂肪酸)
*Cure iron-deficiency
anemia (缺铁性贫血)
* Reinforce the kidney,
nourish blood(补肾养血) *** It has
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