Huangzhou Dongpo braised pork

The well-known "Dongpo Meat" in the whole country, this traditional dish famous in Hubei, is well known. It was created by Su Shi in Xuzhou, Jiangsu Province, and perfected in Huangzhou. It has been passed down to the present and has a history of nearly a thousand years.

Because Huangzhou has rich products, many grains and more pigs, and cheaper meat, and because Susie likes to eat pork, once he is a guest, he cooks pork hackers, puts the pork in the pot, puts the water in the seasoning, and then ignites the fire. Slowly squatting, and then playing chess with the guests, the two played, the interest is very strong, until the end of the game, Su Shi suddenly remembered the meat in the pot. He thought that a pot of pork would be burnt, hurried into the kitchen, and felt the aroma of the nose. When he saw the pot, he saw that the pork was ruddy and the juice was strong. The product is mellow and delicious, and it is not worthy, and won the guests' high praise. Su Shiben also summed up the experience of cooking this dish and wrote a "Pork Pork": "Washing the cockroach, less water, the firewood of the firewood can not afford. Waiting for him to tamper with him, the fire is waiting When he was beautiful from the United States, Huangzhou had good pork, and the price was like mud. The nobles refused to eat, and the poor did not cook. In the morning, they got two bowls and they were full of their own treasures." (See "Dongpo Sequel" Volume 10 )