Dongpo meat authentic recipe and recipe

Material. Ingredients: 200g pork belly;

Excipients: 20g green onions, 20g Shaoxing wine, 5g ginger powder, 8g star anise, 15g brown sugar, 10g rock sugar, 20g steamed fish soy sauce

Dongpo meat. Scrape the skin of the pork belly, cut it into square pieces, put it in a pot of boiling water and cook for 5 minutes, then take out the warm water and wash it.

The meat I bought was not very regular, all individually cut into long cubes, hehe.

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In a large casserole, use a bamboo grate to pad the bottom, first spread green onions and ginger powder, then put the skin side down of the pork belly, row on top, add brown sugar, white sugar, steamed fish soy sauce, Shao wine and star anise, and put some green onions on the surface.

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Cover the pot, seal the edge of the casserole with a towel, bring to a boil over high heat, and simmer over low heat for about half an hour.

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After half an hour, open the lid, turn the meat over, and simmer for half an hour.

Be careful of steam burning when turning with chopsticks.

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Remove the large casserole from the heat, skim off the top oil, put the meat skin side up into a small clay pot clay pot, and put the soup out after low heat.

My little casserole is too small, so I'll just pile it up, hehe.

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Well, even the toothless old lady can use her tongue to cut the minced meat, please be careful when picking it up with chopsticks, hehe.

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Tips: 1.Pork belly should be chosen with skin, fat and thin, fat and thin.

2.At the end of the soup, the fat part is already crispy, so when you put it from the large casserole to the small casserole, you can't use chopsticks to clamp it too hard.

3.I used the previous sushi curtain for the bamboo grate, and I bought a new sushi curtain, and the old one was cut to the bottom to prevent the meat from falling to the bottom of the pot.

4.If you don't have Shaoxing wine, you can use cooking wine.

1. Authentic Dongpo meat.

Ingredients: 1500 grams of pork belly ribs, 100 grams of green onions, 100 grams of Baitang, 250 grams of Shao wine, 50 grams of ginger cubes (pat loose), 150 grams of soy sauce.

Production process: 1. Pour boiling water into the pot and cook for 5 minutes, then add large pieces of pork belly and cook.

2. Put star anise in the casserole and spread the chives and green onions.

3. Spread the sliced ginger evenly on top of the green onion.

4. Cook the pork belly and remove it to cool.

5. Cut the cooked pork belly into uniform pieces with a knife, and cut 850 grams of meat into 10-11 pieces.

6. Put the pork belly skin side down and put it tightly in the casserole.

7. Sprinkle rock sugar on the meat noodles first.

8. Then pour in an appropriate amount of soy sauce, which can be put according to your own taste.

9. Finally, pour rice wine.

10. The rice wine can be full for eight minutes, and you must not add water to it.

11. Cover the casserole and bring to a boil over high heat.

12. Open the lid and skim off the foam.

13. Cover the pot twice and start simmering slowly to avoid spilling the soup.

14. Subject to small blisters, simmer for about two hours before you can get out of the pot.

15. Move the meat stewed in the casserole into the stew pot, this time the meat is required to be placed with the skin side up, and it is still tightly stacked.

16. Cover the stew pot with a lid and steam for another hour.

17. While steaming the meat.

18. Decant the remaining soup in the casserole, skim off the oil slick and set aside.

19. Steam the meat for one hour and then remove from the pot.

20. Put it in the pad.

21. Put a frying spoon on the heat and pour the original juice from the stew into the pot.

22. After the juice is boiled, thicken it with water starch.

23. Sprinkle with chives, then pour evenly over the meat and serve.

There is a famous dish: Yuewang Dongpo chicken, according to the tutorial of the chef of Cross Lake Building, you can also cook a big meal at home.

Ingredients: 6 pieces of pork belly.

An old hen.

A handful of green onions. Ginger slices to taste.

Cooking wine to taste.

Soy sauce to taste.

Stock to taste.

Garlic to taste. Step 1: Take 6 pieces of pork belly strips, pour them into a hot pan and stir-fry.

Step 2: Stir-fry until slightly golden brown, add cooking wine, soy sauce and stock and simmer.

Step 3: Put the old hen into the casserole, stuff a handful of green onions in the belly, and cook the chicken over high heat.

Step 4: Boil the meat for seven years and take it out, tie the straw into the rice fragrance.

Step 5: Put the tied meat into the casserole, add the soup from the hot pot, and cook with the old hen for 2 hours and 40 minutes.

Step 6: In the last half hour, reduce the juice over medium heat, sprinkle with chopped green onions, and a classic Yuewang Dongpo chicken is ready!

Ingredients: 1500 grams of pork belly ribs, 100 grams of green onions, 100 grams of Baitang, 250 grams of Shao wine, 50 grams of ginger (pat loose), 150 grams of soy sauce Production process: 1. Pour boiling water into the pot and boil for 5 minutes, then add large pieces of pork belly to cook 2. Put star anise in the casserole and spread the chives and green onions 3. Spread the cut ginger slices evenly on top of the green onion 4. Cook the pork belly and take it out to cool 5. Cut the cooked pork belly into uniform pieces with a knife, and cut 850 grams of meat into 10-11 pieces 6. Put the skin of the pork belly downward, and put it tightly in the casserole 7, sprinkle rock sugar on the meat surface 8, and then pour in an appropriate amount of soy sauce, which can be put according to your own taste 9, and finally inject rice wine 10, rice wine can be eight points full, do not add water to it 11, cover the casserole lid and boil over high heat, after the pot boils 12, open the lid to skim off the foam 13, cover the pot twice, and start to simmer slowly with a boiling fire to avoid overflowing the soup noodles 14, subject to small blisters near the paste, and it can be stewed for about two hours 15, the meat stewed in a casserole16. Cover the lid of the stew pot and steam it for another hour 17. While steaming the meat 18. Decant the remaining soup in the casserole, skim off the oil slick and set aside 19. Remove the meat from the pot after steaming for an hour 20. Put it in the pad 21. Put the original juice of the stew into the pot after the stir-fry spoon 22. After the juice boils, thicken it with water starch 23. Sprinkle with chives, and then pour it evenly on the meat to serve on the table.

The authentic method and recipe of Dongpo meat is to blanch the purchased meat in water. Remove the blood and water. Remove and cut into cubes.

Well, heat the oil in the pot, boil that small amount of rock sugar in the house, and color the pig, pork and pork here. Then after a long time at home, cook together for about 20 minutes.

Dongpo pork] Ingredients: 1000 grams of pork belly, appropriate amount of salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 250 grams of Huadiao wine, 2 tablespoons of light soy sauce, 2 tablespoons of braised soy sauce, 20 grams of rock sugar, appropriate amount of water starch.

Steps:1Scrape the skin of the pork belly with a knife, add water to the pot, and blanch the pork belly in the pot under cold water.

2.When the water is boiling, skim off the foam and cook for 10 minutes, then remove the pork belly and let it cool.

3.Cut the pork belly into 4x4 cm cubes.

4.Tie the pieces of meat into a cross knot with a string and tie the mouth face down.

5.Spread the green onions, ginger slices, and garlic granules on the bottom of the casserole to prevent the meat skin from sticking to the bottom of the pot during cooking, and put the meat pieces with the skin facing down in the casserole.

6.Pour in Huadiao wine, soy sauce, add rock sugar, pour in an appropriate amount of water, cover the meat surface, bring to a boil over high heat, turn to low heat and simmer for 60 minutes.

7.When the time is up, add salt to taste, turn the pieces over and continue to simmer over low heat for 30 minutes.

8.When the time is up, take out the meat pieces, put them on the plate, add water to the steamer and boil, put the plate in, steam for 30 minutes, and when the time is up, take out the plate and pour the original juice of the stewed meat.