Zhangyan Ancient Village is located in the northwest of Chonggu Town, Qingpu District, and has a history of more than 1,000 years. The Northern Song Dynasty writer Su Shi once lived here, where he sang poems with his close friends, adding a lot of literary and romantic colors to Zhangyan.
Zhu Jian of Li Yuan Group of Zhangyan Village has lived in Zhangyan since he was a child, and has a strong affection for the old street. Usually he likes to cook vegetables, and he is also a fan of Jin Yong's martial arts novels, so he likes the "Longquan Knife" cast by the century-old sword shop "Shen Guanglong", because the swords of Jin Yong's martial arts dramas are all from here.
Zhu Jian said while cooking, Su Shi wrote in "Yu Qian Monk Lu Yunxuan": "It is better to eat without meat than to live without bamboo." No meat makes people thin, and no bamboo makes people vulgar. It can be seen that Su Shi is very fond of meat and bamboo. The asparagus is crisp and tender, shaped like bamboo, the smell is fragrant, and rich in vitamins and fiber.
Su Shi's "Dongpo meat" originated from the "invention" when he was in Huangzhou, for which Su Shi also wrote the word "Ode to Pork".
Clean and wash the bell, less water, and the firewood will not be smoky. Don't urge him when he is familiar with himself, and he is beautiful when he is full. Huangzhou is a good pork, and the price is as cheap as dirt. The noble refuse to eat, the poor do not understand how to cook, get up in the morning and make two bowls, so that they are full of their own kings.
From Su Shi's "Ode to Pork", we know that the essence of cooking this dish is "less water, no smoke from firewood", which is to use a slight fire to stew. Another key point is Huadiao, at that time, Huangzhou produced rice wine, and Su Shi used Huadiao instead of rice wine to bring the taste of this dish to the extreme.
First of all, deal with the pig with three layers
Put the three layers of pork belly on the fire and roast until the skin is golden, put it in warm water to brush the skin, then put it in a pot and cook it (soup for later use), remove it, wash it and dry it, and cut it into square pieces with a knife.
Secondly, bring to a boil
First pour oil in the pot and heat it, put the green onions, ginger, spices, etc. into the oil and stir-fry, then pour in light soy sauce, rock sugar, Huadiao wine and stir-fry together, put the pork belly skin down into the pot to cook, add dark soy sauce, and pour in the broth to soak the meat pieces, simmer for 120 minutes after boiling over high heat, during which the soup is slowly poured onto the meat to make it more flavorful, and the meat can be out of the pot when it shakes slightly.
Finally, the soul sauce and side dishes
Add starch to the sauce in the pot to thicken the juice and pour it on the meat, blanch the asparagus and broccoli in the pot and put it on a plate, and decorate the surface with small flowers.
A dish of asparagus Dongpo meat with full color and flavor is complete! There is bamboo, there is meat, and after eating this dish, it seems that you can also feel Su Shi's romantic feelings!
Reporter: Zhu Yunxia
Photo: Zhu Yunxia
Editor: Lv Bin
Editor in charge: Zhang Qiang (famous)
Final Judge: Zhang Quanquan (Chief)
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