英文版東坡肉介紹

1、 do you think there is a link between them? it is dongpo pork !1、將各式大料洗凈配齊；2、花生洗凈泥污，用手輕捏花生頭部，將每顆花生捏出一道縫隙；3、鍋里加入足夠多的清水，放入花生和所有的大料，加入大概一勺鹽；4、蓋上蓋子大火燒開，轉(zhuǎn)中火燜煮30-40分鐘關(guān)火放涼，之后倒入合適容器放入冰箱浸泡過夜，撈起花生即食。-one of the famous food of zhejiang cuisine the dish is named to revere song dynasty poet, artist and calligrap

2、her su dongpo, who is supposed to have invented, or at least inspired it. the historical allusion * it is hangzhous trademark dish. to eat dongpo pork is to begin to understand the role of fat in making meat taste good.the brief introduction * as it is made from a slab of pork belly, there is a lot

3、of fat, but the lengthy cooking time (almost 4.5 hours) results in fat sans much of its greasiness. thin skin , tender meat bright red colour , transparent it smells good . pure taste crisp oily but not greasy the fragrance of wineappetizingfeaturesingredients pork belly garlic ginger broccoli scall

4、ionrock candyyellow wine (e.g. shaoxing wine)sauce*put blanch pork in pot and cover with cold water. bring it to a boil, and simmer for 2-3 minutes. *pull the pork out and wash it , then chop it into small pieces .method ginger , garlic evenlyput the pork skin downmarmite ( non-stick pan ) scatter s

5、ome rock candies . add sauce and yellow wine .(no salt , no water)scallion*lid the marmite and bring it to a boil . then simmer it over a slow fire for 3-4 hours , until the gravy is viscous . transfer pork to a steamer and pour gravy on the pork . ( remember to put pork skin upwards ) steam it for

6、half an hour . ( no water ) remove pork to a serving dish and arrange vegetables around it. then serve it .* garnish it with sth . the leftover simmer water makes a good pork stock. nutritive value * provide high-quality protein , essential fatty acid（必需脂肪酸） * cure iron-deficiency anemia （缺鐵性貧血） * reinforce the kidney , nourish blood (補(bǔ)腎養(yǎng)血）*