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1、河北师范大学2011级Do you think there is a link Do you think there is a link between thembetween them?ITS Dongpo PorkITS Dongpo Pork原料：原料：新鲜花生、姜片、桂皮、香叶、八角、小茴香、花椒、盐。做法：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 tr
2、ademark 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
3、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 fa
4、t.You will need at least four hours to make dongpo pork during which time it is simmered twice,braised,sautd and steamed.IngredientsIngredients1 kg(2.2 lb)piece pork belly2 tablespoons vegetable oil1 tablespoon tea leaves4 stalks scallions7 cm(3)length fresh,young ginger,sliced lengthways into match
5、stick widthsOptional:300 g(11 oz)broccoli,cut into small floretsSauce IngredientsSauce Ingredients1 cup water8 cloves garlic,lightly crushed5 slices old ginger(or 7 slices young ginger)1 tablespoon black peppercorns4 tablespoons soy sauce2 tablespoons yellow wine(e.g.Shaoxing wine)1/2 tablespoon ses
6、ame oil2 tablespoons sugarThickeningThickening:1 teaspoon corn flour,1 tablespoon water,stirred well before useMethodMethodBlanch 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.Mi
7、x 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 heat.Fry pork on all sides until it is well browned,making sure skin s
8、ide is a little crispy.Steep tea leaves in hot water for a couple of minutes,remove and set aside.Place pork in pot of water againtopping up water if necessary.Add tea leaves and simmerPlace scallion stalks on bottom of a steamer.Transfer pork to steamer.Steam for 2 hours,turning pork after 1 hour(b
9、ecause of long steaming time,you may need to replenish steamer water).Add broccoli to steamer for final 5 minutes of cooking time(boil it separately for 3 minutes if there is no room in steamer.Remove pork to a serving dish and arrange broccoli around it.Reheat sauce in saucepan,adding and stirring in thickener.Pour over pork and serve.Garnish with young ginger slivers,which are meant to be eaten.Notes:The leftover simmer water makes a good pork stock.Just enjoy the dishes!