用英文介绍杭州东坡肉的做法和由来知道

用英文介绍杭州东坡肉的做法和由来知道

用英文介绍杭州东坡肉的做法和由来知道.txt蜜蜂整日忙碌，受到赞扬；蚊子不停奔波，人见人打。多么忙不重要，为什么忙才重要。用英文介绍杭州东坡肉的做法和由来ongpo Pork 东坡肉(dong-1 po-1 rou-4) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.

The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.

Serves 4

Ingredients

1 kg (2.

2 lb) piece pork belly

2 tablespoons vegetable oil

1 tablespoon tea leaves

4 stalks scallions

7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths

Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients

1 cup water

8 cloves garlic, lightly crushed

5 slices old ginger (or 7 slices young ginger)

1 tablespoon black peppercorns

4 tablespoons soy sauce

2 tablespoons yellow wine (e.g. Shaoxing wine)

1/2 tablespoon sesame oil

2 tablespoons sugar

Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use

Method

Blanch pork in a pot of boiling water. Throw out water.

Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.

Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface

for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.

Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.

Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.

Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).

Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.

Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.

Garnish with young ginger slivers, which are meant to be eaten.

Notes:

The leftover simmer water makes a good pork stock.

其他回答共 1 条

The dish is

named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.