Dongpo pork

Mencius once said, "A gentleman stays far from the kitchen," implying that appreciating fine cuisine is an elegant pursuit, while cooking it might diminish one's dignity. Su Dongpo, however, didn't care about such distinctions. Not only did he love eating, but he also enjoyed cooking and created many famous dishes that are still popular today. As with his poetry and writings, his culinary creations have become widely loved. Among them, the most famous is undoubtedly Dongpo Pork. Today, we will introduce to you the home-style method of making Dongpo Pork.The Origin of Dongpo PorkBefore delving into the home-style method of making Dongpo Pork, let's explore its origins. According to legend, Dongpo Pork was created by Su Dongpo during his exile in Hangzhou when he was living in poverty. He adapted a previous recipe, adding wine to the braised pork and slowly simmering it over low heat. This dish, now a world-renowned delicacy, originated in Huangzhou and later became popular in Jiangsu and Zhejiang provinces. It has since evolved into a national culinary treasure. In the Jiangsu and Zhejiang regions today, every lunar New Year's Eve, families prepare Dongpo Pork as part of their celebrations.Detailed Home-Style Method for Authentic Dongpo PorkIngredientsMain…

The name Dongpo Eggplant suggests that this dish is derived from Dongpo Pork, and it is a common traditional Han Chinese dish in the Jiang-Zhe region. Eggplants are nutritionally rich, and when made into Dongpo Eggplant, they have a glossy appearance and a soft, tender, and fragrant taste, making them widely loved.Ingredients PreparationDongpo EggplantMain Ingredients1 eggplant. When selecting eggplants, choose purple ones that are slightly larger and long in shape.Secondary Ingredients50 grams of ground pork. The pork should be minced beforehand, or you can buy pre-made ground pork. If mincing yourself, chop finely for better texture.Seasonings1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of chili oil, 1 slice of ginger, 1 clove of garlic, 1 scallion, starch, water, salad oil.Slicing and Frying the EggplantDongpo Eggplant1. After removing the stem, wash the eggplant and estimate how many segments you can cut based on its length. Then, cut the eggplant into sections about 4-6 cm long.2. Using one eggplant section as an example, make three horizontal and vertical cuts on the surface of the eggplant with a knife, creating a pattern of nine small squares, cutting to about half the depth.3. Pour a small amount…