英文版东坡肉做法全解.ppt

Do you think there is a link between them? IT’S Dongpo Pork 原料：新鲜花生、姜片、桂皮、香叶、八角、小茴香、花椒、盐。 做法： 1、将各式大料洗净配齐； 2、花生洗净泥污，用手轻捏花生头部，将每颗花生捏出一道缝隙； 3、锅里加入足够多的清水，放入花生和所有的大料，加入大概一勺盐； 4、盖上盖子大火烧开，转中火焖煮30-40分钟关火放凉，之后倒入合适容器放入冰箱浸泡过夜，捞起花生即食。 Hangzhous 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, sautéd and steamed. 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 for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside. Clean and drain wok. Heat vegetable oil to a medium h