用英文介绍杭州东坡肉的做法和由来知道

用英文介绍杭州东坡肉的做法和由来知道

用英文 介绍杭州东坡肉的做法和由来知道

.txt

蜜蜂整日忙碌，

受到赞扬；

蚊子不停奔波，人见人打。多么忙不重要，为什么忙才重 要。用英文介绍杭州东坡肉的做法和由

来

ongpo Pork

东坡肉

(dong-1 po-1 rou-4) Hangzhou's trademark dish. To eat dongpo pork is to

begin to understand the role of fat in making meat taste good.

The

dish

is

named

after

revered

Song

Dynasty

poet,

artist

and

calligrapher

Su

Dongpo,

who

is

supposed to have invented, or at least inspired it.

The meat should be so tender that you can quite

easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot

of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little

of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat.

You will need at least four hours to make dongpo pork during which time it is simmered twice, braised,

saut

é

d and steamed.

Serves 4

Ingredients

1 kg (2.2 lb) piece pork belly

2 tablespoons vegetable oil

1 tablespoon tea leaves

4 stalks scallions

7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths

Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients

1 cup water

8 cloves garlic, lightly crushed

5 slices old ginger (or 7 slices young ginger)

1 tablespoon black peppercorns

4 tablespoons soy sauce

2 tablespoons yellow wine (e.g. Shaoxing wine)

1/2 tablespoon sesame oil

2 tablespoons sugar

Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use

Method

Blanch pork in a pot of boiling water. Throw out water.

Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.

Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface