Chapter 11 Pork Song

A generation of literary giants, when they were sent to Huangzhou as deputy training envoys, devoted themselves to the study of food, and actually created such a great and eternal work as "Dongpo Meat". "Ode to Pork" was created after the invention of "Dongpo Meat". It was originally called "Song of Stewed Meat". There are countless people who have read the famous work "Dongpo Meat". can be compared?The most valuable thing is that "Dongpo Meat" is not printed and published, it is stewed in a slow fire. "Xinyang Xiaojian" is a technical innovation based on the twice-cooked pork that my predecessors have created.This inspiration comes from two kinds of tea that I drink recently, one is Biluochun from Dongting Mountain in Taihu Lake, and the other is Xinyang Maojian. I drink the two kinds of tea alternately.For the green tea with strong green taste, I think the top one is Xinyang Maojian. Biluochun in Wu County is not as strong, but it is green and lush, which is incomparable.Tea soup is the king of greasy, can it be used to make meat?Thinking of this, I went to the Baliqiao market to buy a piece of streaky pork, put it in a pot, put two pieces of ginger, a piece of cinnamon, two pieces of star anise, a pinch of peppercorns, and one or two Xinyang Maojian, and simmered carefully.After cooking for a long time, a pot of green tea is full of green smell, soaked in shredded meat, until the meat is rotten, then pour out the broth, cut into small thin slices, put it in the pot and fry it, serve with dried tofu, tea mushroom, Yangjiang ginger, Stir-fry over high heat until the dried tofu is burnt, put parsley, and cook until the parsley is cooked.This meat has no greasy taste, the lean meat contains the aroma of dry roasted meat, and the fat part echoes the long and lingering aroma of twice-cooked pork. Dried tofu and parsley, the seeds and stems and leaves of the two plants, the taste is the same as the meat. Eat carefully , very chewy, and drank some Erguotou.

A piece of pork belly can make many dishes.The second time, I cut small thin slices of meat and fried it purely, with only a little parsley in it. I felt that it was better than the previous meal, so I named it "Xinyang Xiaojian", mainly because I chose Xinyang Maojian. pork.In the future, I want to try Anxi Tieguanyin, Jinghua jasmine tea and Xianning osmanthus again. I want to say that there is nothing greasy in this world. As long as you eat well, you are living correctly.