Secret Braised Pork
Overview
When talking about braised pork, we cannot forget the person who pushed the career of eating braised pork to the peak - Su Dongpo. It is precisely because of his efforts that braised pork has moved from the grassroots to the upper level, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Pork, which has a long history and is famous all over the country, is simply braised pork. Su Dongpo is not only a great poet, but also a gourmet. He has a poem "Ode to Pork": When washing the pan, use less water, and the firewood will not smoke. Don't rush him until he matures. When the heat is sufficient, he will be beautiful. Huangzhou's good pork is as cheap as dirt. The rich refuse to eat it, and the poor do not know how to cook it. Get up in the morning and make two bowls. You'll be so full that you don't care. Judging from this song, his love for braised pork should have started when he was demoted to Huangzhou as a deputy envoy due to the Wutai Poetry Case. Huangzhou was an important turning point in Su Dongpo's life. There, Su Dongpo, who was frustrated in his official career, not only wrote the majestic poems about the majestic river going eastward, the waves are all over, and the romantic figures of the ages... He was also able to enjoy himself studying food and writing beautiful essays. The gluttonous things in the world, which were originally extremely common, were full of elegance and refinement in his writings. He was able to move freely between the vulgar and the elegant, between pride and frustration. His magnanimity and courage were incomparable to others. No wonder his life can be open-minded and open-minded, neither rainy nor sunny. It can be seen from Su Dongpo's poems that braised pork at that time was as cheap as dirt and the rich would not eat it, and its status was very common. But now he has become the favorite of people all over the country, and Su Dongpo deserves the most credit. When food is connected with culture, even ordinary food becomes more elegant
Tags
Ingredients
Steps
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Soak the tofu sticks in water until soft, fluff the ginger and cut the green onions into sections, set aside
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Wash the pork belly, shave it with three strokes, cut into mahjong pieces and set aside
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Cut in half and cut into 3.5 cm long knots, steam them and take them out
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Heat up oil in a pan, add rock sugar and fry until brown
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Put the pork belly into the pot and simmer until it becomes brown
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Add star anise, cinnamon, bay leaves, cloves, white peppercorns and stir-fry until fragrant
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Add cooking wine to remove the fishy smell, add an appropriate amount of boiling water, add salt, boil the green onions over high heat, then reduce to low heat and simmer for 40 minutes
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Add the bean tendons and bring to a boil, then turn to medium heat and simmer until soft, reduce the juice over high heat, then remove from the pot
