Recipes: Dongpo pork

To cook Dongpo pork, needs to select streaky pork washed clean, cut into cubes, sand mat onion ginger under a pot, pork skin good toward the bottom, add rice wine, soy sauce, sugar and bring to a boil, turn tenderly braised 2 hours. Some home or in restaurants, saute anise flavor, such as stewed meat again.

But do this step yet, stew meat and skin up, code in a large bowl, pour the boiling juice, on boiler steam for 30 minutes.

The table dongpo meat, often eat a bite, superposition of triple feeling: pork skin, fat tender, lean meat tender, the grease in the early and simmer walked off, fat but not greasy, taste fragrant meat, the rice is delicious.

Said to dongpo pork, have to mention a words and their stories: su shi was huangzhou, found here cheap delicious pork, but other people don't understand, then wrote the first doggerel: "his good pork, price and other dirt. The rich get refused to eat, the poor don't understand cooking. Slow fire, less water, when the temperature of foot since its beauty. The daily up and hit a bowl, mo tube filled with their king."

But the folk legend, this dish has a more grass-roots comes from. Northern song dynasty god XiNing ten years in April, su shi to flare xuzhou the year. Who thought of, July 7, the Yellow River burst unexpectedly in alliance consisting of cao village area. On 21 August, flood waters of xuzhou, water level and two zhangs eight feet high, and the people worried. Su shi led soldiers and civilians to flood control, to keep the xuzhou city, after the construction of water conservancy projects, also built "su causeway". The people appreciate Sue's adult, kill pig with yellow rice wine to send. Sue lives family cooked pork, with wine also pay for the people, but my family understand a pork dishes with rice wine, unexpectedly made of pork is more delicious, achievement of one party.

Think of this story, today in the aroma of dongpo pork is a little bit of feeling: "alone le le than the lele, together with all of you to eat meat, an unexpected bliss. Dongpo adult if you want to do with his meat, is probably will get a few years don't want to see stewed pork?!"

Recipe:Soy sauce chicken wings

My gourmet life started in soy sauce chicken wings. This aroma, delicious, easy made dish, is the first dish I learnt, Every time I cook chicken wings, while smelling the aroma of soy sauce and spices swallow saliva.

Methods to sum up only two words: decoct, boil. Wash chicken wings and, on each side make three cutting knife, slightly fry in a pan, then transferred to their favorite sauce, sauce and spices can follow one's inclinations according to taste, I like to use Chinese prickly ash and soy sauce, cooked chicken wings bright juicy, salty flavor and not common.

Add water and sauce, chicken wings, turns soft fire boil simmer slow fire. The most tempting moment not chicken wings entrance to the moment, but lies in the countless times turn the subtle balance of both expected and patience when

chicken wings. As sauce permeate skin becomes thick, Chinese prickly ash produced chemical action, and the mixture of soy sauce fragrance around the kitchen. Then broken heart itch, delicate balancing act, "pa", turn off the heat, open to eat.
Cooked in soy sauce chicken wings, absorbing the fragrant air sauce, a bit "zi" noise from the will. Skin sipped hot, full bilge plump, al dente, chicken tender, juicy, took the first bite could no longer pretend sven, eat up. Taste the cage opened the door and wanted to tender chicken and aromatic liquid all close to the stomach.

A better feeling of favorable response from others. In soy sauce chicken wings the table at a time, there would be pretty quickly. Cook did not explore the world of the good way? This very simple home cooking, need not care about knife work unfinished, seasoning nor multiple steps, simple and practical, has a warm heart to warm the power of the stomach.