Basic Introduction to Yongxiu Dongpo Braised Pork Zhongnanhai Cuisine Collection Historical Royal Cuisine and Local Famous Cuisine can be described as a contemporary "Manchu Han banquet". One famous local dish in the menu is "Yongxiu Dongpo Braised Pork". People only know the famous Dongpo Braised Pork in Hangzhou, but few people know Yongxiu Dongpo Braised Pork. The biggest difference between Yongxiu Dongpo Braised Pork and Dongpo Braised Pork in Hangzhou is that Yongxiu Dongpo Braised Pork is braised by binding pork with straw, which has a unique fragrance of strawWhat is the nutritional value of Yongxiu Dongpo Braised Pork
Pork rib meat (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia; Has the effects of nourishing the kidneys and blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese individuals and those with high blood lipids should not eat too much. The brain phospholipids and unsaturated fatty acids in fatty meat are important brain nourishing substances. Fatty meat can strengthen the body. Without fatty foods, essential fat soluble vitamins such as vitamin A and D (vitamin foods) cannot be absorbed and utilized in the human body
The calorie of Dongpo Braised Pork (calculated by 100g edible part) is 534 kcal (2234 kJ), and the unit calorie is relatively high. The calories per 100g of Dongpo Braised Pork account for about 23% of the total calories that ordinary adults need to eat every day to keep healthy, as recommended by the Chinese Nutrition Society
What are the characteristics of Yongxiu Dongpo Braised Pork
Dongpo Braised Pork is very popular for its color, aroma and taste. Slow fire, less water, and more alcohol are the secrets to making this dish
How did the history of Yongxiu Dongpo Braised Pork come about
When it comes to Yongxiu Dongpo Braised Pork, Yongxiu people have an unwritten rule. Every wedding or wedding, there is an indispensable big dish Dongpo Braised Pork at the banquet when thanking guests. It is said that there is a beautiful legend about the origin of Dongpo Braised Pork Unexpectedly, this meat is crispy and delicious, with a strong and mellow juice, fat but not greasy, and plain but not crispy. Combined with the fragrance of straw in the fields, it really has a unique flavor. After tasting it, Su Dongpo highly praised it. Jianchang (now Yongxiu) people will cook this meat for all thank-you banquets afterwards. It has become an indispensable delicacy in folk banquets, and is named Dongpo Braised Pork, which has been handed down to this day Materials: 1500g pork ribs, 100g scallions, 100g sugar, 250g Shaoxing wine, 50g ginger (patsong), 150g soy sauce 1. Scrape and wash the pork belly, cut it into 10 square pieces (about 1 half), and boil it in a boiling water pot for 5 minutes. Remove and wash thoroughly 2. Take a large clay pot, use bamboo grates to bottom it, first lay scallions on top, add ginger pieces, then neatly arrange the pork skin face down on top, add white sugar, soy sauce, and Shaoxing wine, and finally add scallions. Cover the pot with a lid, wrap the edges and seams of the clay pot with peach blossom paper, put it on high heat, cover and seal it after boiling. After simmering on low heat, close to the end of the clay pot to the heat, skim off the oil, put the pork skin face up into a special small clay pot, cover it and place it in a steamer. Steam on high heat for 30 minutes until the meat is crispy and tenderHow to make Yongxiu Dongpo Braised Pork