英文版东坡肉做法全解

• 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
• 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
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Hangzhou's trademark dish. To ea源自文库 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.
• 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
河北师范大学 2011级
Do you think there is a link between them
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IT’S Dongpo Pork
• • • • 原料：新鲜花生、姜片、桂皮、 香叶、八角、小茴香、花椒、盐。 做法： 1、将各式大料洗净配齐； 2、花生洗净泥污，用手轻捏花 生头部，将每颗花生捏出一道缝 隙； 3、锅里加入足够多的清水，放 入花生和所有的大料，加入大概 一勺盐； 4、盖上盖子大火烧开，转中火 焖煮30-40分钟关火放凉，之后 倒入合适容器放入冰箱浸泡过夜， 捞起花生即食。
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• 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
• 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).
• Garnish with young ginger slivers,
• Notes: • The leftover simmer water makes a good pork stock.
Just enjoy the dishes!
• 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.
• 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.
• 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)