The practice of "Dongpo Meat" is not difficult. The preparation method is as follows: cook a large piece of pork belly and cut it into appropriate squares, put the onion in a casserole, put the ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, crystal sugar, yellow wine and onion knots, cover it, boil it with strong fire, simmer it for two hours, then put the meat in a clay pot, cover it and seal it with peach paper. "
Composition details
condiments
pork
850 grams
condiments
Eight angles
3 pieces
crystal sugar
45 grams
Shaoxing yellow rice wine
300 ml
soybean
25 grams
Chive
80 grams
Welsh onion
80 grams
energy
100g
Maotai
Someone's taste
evaporate
craftsmanship
hour
time consuming
ordinary
difficulty
Steps of Dongpo meat
Dongpo pork steps: 1 1 light the pot, inject boiling water, add onion and ginger and cook for 5 minutes, then add large pieces of pork belly and cook.
Steps of Dongpo meat: put the star anise in a casserole and spread with chives and shallots.
Steps of Dongpo Meat: 3 3 Spread the sliced ginger evenly on the onion.
Steps of Dongpo pork: 4 4 Pork belly is cooked, fished out and cooled.
Dongpo pork steps: 5 5 Cut the cooked pork belly into uniform chunks with a knife, and cut 850g of meat into 10- 1 1 chunks.
Steps of Dongpo Meat: 6 6 Put the pork belly skin down and put it tightly in the casserole.
Steps of Dongpo meat: 7 7 Sprinkle rock sugar on the meat surface first.
Steps of Dongpo meat: 8 8 Then pour in the right amount of soy sauce, which can be put according to your own taste.
Steps of Dongpo Meat: 9 9 Finally, add yellow wine.
The steps of Dongpo meat: 10 10 rice wine is eight points full, and water must not be added.
Dongpo pork steps:1111Cover the casserole and bring to a boil.
Steps of Dongpo Meat: 12 12 Open the lid and skim the foam.
Dongpo Meat Steps: 13 13 Cover the pot for the second time and start to simmer with slow fire to avoid noodle soup overflowing.
Dongpo pork steps: 14 14, subject to bubbling, stew for about two hours.
Steps of Dongpo Meat: 15 15 Put the meat stewed in casserole into the stew pot, and this time, the skin of the meat is required to be put up, and it is still tightly wrapped.
Dongpo Meat Steps: 16 16 Cover the saucepan and steam for another hour.
Steps of Dongpo meat: 17 17 Steamed meat.
Dongpo Meat Steps: 18 18 Dump the soup left in the casserole and skim the oil slick for later use.
Steps of Dongpo meat: 19 19 Steamed meat is cooked after one hour.
Steps of Dongpo meat: put it into the mat at 20: 20.
Steps of Dongpo Meat: 2 1 2 1 Stir-fry with a spoon on the fire, and pour the stew juice into the pot.
Dongpo meat steps: 22 22 Boil the juice and thicken the water starch.
Dongpo meat steps: 23 23 Sprinkle with shallots, then pour them evenly on the meat and serve.
skill
1, remember Mr. Dongpo's thirteen-character mantra, namely; Reduce the fire, drink less, and it will be beautiful when the fire is strong. There is no water at all. This dish is simple and wonderful!
2. If you want to taste mellow and sweet, you must use the best carved wine produced in Shaoxing, or Shanghai yellow wine, but the taste is slightly inferior.
3, this dish, from casserole stew to stew steaming, must not be less than 3 hours, otherwise it will not achieve the best effect of this dish. It is characteristic of this dish to melt in the mouth with a spoon when eating.
4, firepower usage, when stewing, the fire should be small, almost slowly cooked with a very small fire, not too big, otherwise it is a failure. The finished product should be crisp, with rotten edges and corners inside, which is the best.
When you start to cook white meat, you can cook it thoroughly. It is best to cook for 20 minutes after the break. Cook in large pieces, never cut into small pieces, because you can cut into pieces before stewing, and then cut the white meat into 3 cm square pieces after cooking.
6. If there is no stew when steaming, you can use a small casserole or a suitable bowl, but you must seal the meat tightly before steaming. When stewing, if the meat is loosely packed, more yellow wine is used, resulting in unnecessary waste. It is recommended not to use soy sauce, just light soy sauce, please don't put salt.
7. When the casserole is stewed, the skin should face down, and when the cage is steamed, the skin should face up. Remember.
Start with a big stir-fry spoon in the gourmet world.
Category: Hot dishes, Cantonese dishes, old Sichuan dishes, autumn recipes, winter recipes, hubei cuisine, and lunch dishes.