Yongxiu Dongpo Braised Pork [Jiangxi Yongxiu Specialty]

What is Yongxiu Dongpo Braised Pork? Authentic Jiangxi Yongxiu Specialty: Yongxiu Dongpo Braised Pork? This article is a special article that introduces in detail the special product of Jiangxi Yongxiu Dongpo Braised Pork meat. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Yongxiu Dongpo Braised Pork meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Yongxiu Dongpo Braised Pork, and what is the nutritional value of Yongxiu Dongpo Braised Pork? What are the characteristics of Yongxiu Dongpo Braised Pork? How did the history of Yongxiu Dongpo Braised Pork come from? The production method of Yongxiu Dongpo Braised Pork, etc

Basic Introduction to Yongxiu Dongpo Braised Pork. 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 straw

What is the nutritional value of Yongxiu Dongpo Braised Pork

The heat of Dongpo Braised Pork (calculated by 100g edible part) is 534 kcal (2234 kJ), and the unit heat is higher. 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 talking about 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

How to make Yongxiu Dongpo Braised Pork

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, heat it up, cover it with a seal, and simmer on low heat until crispy. Close 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