知识点：《东坡肉的做法》 收集：顾乐干 编辑：紫罗兰君
本知识点包括：1、东坡肉怎么做 东坡肉的做法 2、用英文介绍杭州东坡肉的做法和由来 3、东坡肉的制作方法 4、东坡肉的来历以及东坡肉的做法 5、东坡肉怎么做的 。

《东坡肉的做法》相关知识

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 heat.Fry pork on all sides until it is well browned,making sure skin side 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 again–topping up water if necessary.Add tea leaves and simmer for 30 minutes.

Place scallion stalks on bottom of a steamer.Transfer pork to steamer.Steam for 2 hours,turning pork after 1 hour (because 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.

知识拓展：

1： 请用英语介绍“东坡肉”的来历?

知识要点归纳：

　　Dongpo Pork 东坡肉 (dong po rou) Hangzhou's trademark dish.To eat dongpo pork is to begin to understand the role of fat in making meat taste good.

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　　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.

　　Serves 4

　　Ingredients

　　1 kg (2.2 lb) piece pork belly

　　2 tablespoons vegetable oil

　　1 tablespoon tea leaves

　　4 stalks spring onion

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

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

　　Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork and cook each surface for a few minutes over a medium heat.Remove pork and drain well.Pour the remaining sauce into a small saucepan and set aside.

　　Clean and drain the wok.Heat the vegetable oil to a medium heat.Fry the pork on all sides until it is well browned,making sure the skin side is a little crispy.

　　Steep the tea leaves in hot water for a couple of minutes,remove and set aside.Place the pork in the pot of water again–topping up the water if necessary.Add the tea leaves and simmer for 30 minutes.

　　Place the spring onion stalks on the bottom of a steamer.Transfer pork to the steamer.Steam for 2 hours,turning the pork after 1 hour (because of the long steaming time,you may need to replenish the steamer water).

　　Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.

　　Remove the pork to a serving dish and arrange the broccoli around it.Reheat sauce in the saucepan,adding and stirring in the thickening.Pour over pork and serve.

　　Garnish with the young ginger slivers,which are meant to be eaten.

　　Notes:

　　The leftover simmer water makes a good pork stock.

2： 英语翻译ThedishisnamedafterreveredSongDynastypoet,artistandcalligrapherSuDongpo,whoissupposedtohaveinvented,oratleastinspiredit.Themeatshouldbesotenderthatyoucanquiteeasilypryitawayinsmallpieceswithchopstick

知识要点归纳：

这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的,他应该是发明了或至少促成了这道菜.（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块.因为是由一大块猪肚肉做成的,所以有很多肥肉,但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂.若你愿意吃一点儿肥肉吧[此句意译].配着的姜和简单烧过的西兰花菜也帮助抵消脂肪.你需要至少4小时做东坡肉,此间炖两次,焖,嫩煎,然后蒸.

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