What is the preparation of Dongpo meat? What is the recipe for Dongpo meat?

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

Steps. 1.Scrape and wash the pork belly ribs, cut them into 10 square pieces, and cook them in a pot of boiling water for 5 minutes.

Dongpo meat. 2.Take a large casserole, use a bamboo grate to pad the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin face down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

The purple casserole stew is not greasy Dongpo meat! Dongpo meat is made in an "artifact" purple sand electric stewpot, and I feel that the previous ones have been eaten in vain!

Cut the pork belly into sections and change it to a flower knife, and put the green onion, ginger and garlic pork belly into the pot and stew.

Blanch the pork belly and stew it in a casserole with the ingredients.

Dongpo meat, Zhejiang cuisine, come together if you like it.

The thousand-year-old famous dish Dongpo meat, the practice is big**!

Dongpo meat. Materials.

a piece of pork belly; a handful of rock sugar; 1 scoop dark soy sauce; 2 scoops light soy sauce; Appropriate amount of rice wine (I used Huadiao); Cinnamon; Aniseed; Kaempfera in moderation; a piece of dried chili; a section of green onion; A small piece of ginger.

Method. A piece of pork belly, cut into about 6cm square, tie it with cotton thread to prevent it from being soft and rotten during the simmering process. A small piece of ginger is scattered and set aside.

Put the processed pork belly in a pot, submerge the meat pieces with cold water, slowly boil the water over low heat, force the blood water, and pick it up for later use.

Huadiao, dark soy sauce, light soy sauce into a flavored sauce, taste salty, and add a little salt if you feel that it is not enough. Note that the flavor should be slightly lighter, as the moisture will evaporate during roasting.

Put the pork belly in a deep container, add the slapped ginger, green onions, rock sugar, spices and dried chilies, and pour in the sauce that submerged the meat. Add tin foil and cover it in the oven at 160 degrees and bake for 3 to 5 hours, during which time take out and turn over twice.

When eating, the sea green is cooked in boiling water with salt and a small amount of oil, scooped up and put into a small container to the bottom, put a piece of meat, pour an appropriate amount of sauce and serve.

1. Dongpo fish:

This dish is bright red in color, crispy in skin and tender in meat, sweet and sour, slightly spicy. The fish is first smeared with salt and stuffed with cabbage leaves. In a pan with hot oil, fry the fish and green onions together until they are half cooked, add the ginger slices, pour over the salted bean juice or soy sauce and wine, and cook until cooked.

Before cooking, sprinkle the thin orange peel on the fish and serve on a plate. Smear the crucian carp with salt, add a little wine, marinate it slightly, heat the oil slightly, fry the scallion and ginger, return to the pan, put the fish in the pan and fry it, and then use the bean sprouts to pad the bottom, put the fish and green onion and ginger on top, drizzle a little soy sauce and steam it.

2. Dongpo meat:

Dongpo meat belongs to the Zhejiang cuisine, with pork as the main ingredient. The dishes have thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy. Dongpo has good meat color, fragrance and taste, and is deeply loved by people.

Slow heat, less water, and more wine are the tricks to making this dish. Dongpo meat is stewed with pork, generally a piece of about two inches of square pork, half of Zheng Liang is fat, half is lean meat, the entrance is fat but not greasy, with wine aroma, very delicious.

3. Dongpo tofu:

When Su Shi was demoted to Huangzhou, because his salary was not high, he lived a relatively simple life and often cooked and entertained guests. Unfortunately, the ingredients are limited, so we can only try to make the most beautiful taste of the limited ingredients. By chance, a dish was made with Huangzhou tofu, and everyone praised it after eating it, and later Su Shi was demoted to **, and this dish spread there.

1 Wash the pork belly with skin and cut into mahjong pieces; Rinse dry hawthorn slices with water.

2 Add a tablespoon of cooking wine, add the pork belly cubes and soak for 15 minutes.

3 Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least 2 inches above the meat pieces.

4 Boil over high heat for 30 minutes, using a spoon to remove the foam from the surface pin.

5. Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

6.Add rock sugar and cook until the juice is thick, add a little salt to adjust the taste, and finally point sesame oil out of the pan.

1. Put boiling water in the pot and cook for 5 minutes, then add large pieces of pork belly and cook.

Steps to prepare Dongpo meat: 2 2 Put star anise in the casserole and spread the chives and green onions.

Steps for Dongpo meat: 3 3 Spread the sliced ginger evenly on top of the green onion.

Steps of Dongpo meat: 4 4 Cook the pork belly and remove it to cool.

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

Steps to prepare Dongpo meat: 6 6 Put the skin of the pork belly face down, and put it tightly in the casserole.

Steps to prepare Dongpo meat: 7 7 Sprinkle rock sugar on the meat surface first.

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

The steps of Dongpo meat Shenghe Rock: 9 9 Finally, pour rice wine.

The steps of Dongpo meat: 10 10 The rice wine can be full of eight points, and you must not add water to it.

Steps for Dongpo meat: 11 11 Cover the casserole with a lid and bring to a boil over high heat, after the pot is boiling.

Steps to prepare Dongpo meat: 12 12 Open the lid of the pot and skim off the foam.

Steps for Dongpo meat: 13 13 Cover the pot twice, switch to a boiling fire and start simmering slowly to avoid spilling the soup noodles.

The steps of Dongpo meat: 14 14 is subject to small blisters, and it can be stewed for about two hours before it can be cooked.

The steps of Dongpo meat: 15 15 Put the meat stewed in the casserole into the stew pot, this time the skin side of the meat is required to be placed upwards, and it is still tightly stacked.

Steps for Dongpo meat: 16 16 Cover the lid of the stew pot and steam it for another hour.

Steps of Dongpo meat: 17 17 At the same time as steaming the meat.

Steps to prepare Dongpo meat: 18 18 Remove the remaining soup in the casserole, skim off the oil slick and set aside.

Steps to make Dongpai Bangpo meat: 19 19 The meat is steamed for one hour and then removed from the pot.

Steps to prepare Dongpo meat: 20 20 put it in a mat plate.

Steps to prepare Dongpo meat: 21 21 Put a stir-fry spoon on the heat and pour the original juice of the stewed meat into the pot.

Steps for Dongpo meat: 22 22 After the juice is boiled, thicken it with water starch.

Steps to prepare Dongpo meat: 23 23 Sprinkle the chives, and then pour it evenly on the meat to serve.

The practice of Dongpo meat is like raising socks and putting it down:

Preparation: 750 grams of pork belly, a small amount of salt, a green onion, a small amount of balsamic vinegar, 30 grams of dark soy sauce, 100 grams of rock sugar, an appropriate amount of cooking wine, an appropriate amount of ingredients, etc.

1. Put an appropriate amount of water ginger and cooking wine in the pot, put in the cut pork belly strips to destroy, cook thoroughly, there is no blood, and then remove it.

2. Cut the blanched meat into small pieces.

3. Rinse with clean water and set aside.

4. Put sugar and fry the sugar, pour in the appropriate amount of water Aizhao, pour the pork belly into the pot, put the dark soy sauce, the ingredients, the appropriate amount of salt, cover and cook for 10 minutes, and the money is switched on and off the water for 20 minutes to quarrel for the clock, and finally the juice is collected on high heat.

5. Remove from the pot and serve on a plate.

1. Wash the pork belly, add enough cold water to the pot and boil until it changes color. Take it out and wait for natural cooling, scrape the sebum on the meat skin with a knife, and then cut it into large pieces with a side length of about 6 cm, 2. Cut the meat skin horizontally in the middle of the large piece of meat, and cut off a cross knife mark longitudinally. After the chives are washed, cut them into segments of the length of the bottom of the casserole and spread them on the bottom of the casserole.

Put all the meat pieces and skin down in the pot, 3. Add Shao wine, dark soy sauce, light soy sauce, then add rock sugar, ginger and a handful of knotted shallots, cover with a lid, boil over high heat, turn to slight heat and simmer for about 1 hour. Turn the meat over, skin the meat up, cover the lid in the casserole tightly, put it in the steamer, steam it for 30 minutes over high heat, and sprinkle chopped green onions on the table.

4. Tips: 1. When cutting cross marks, cut into the first layer of lean meat. 2. When cooking the meat to Dongpo, you must not add water, and use a large amount of Shao wine to drown the pork belly. 3. The stew in the casserole during the cooking process can maintain the meat quality well'Tender and mellow.

5. The New Year's dishes are coming to an end, how can there be meat dishes on a table! Especially for a diner like my father, who loved meat, a Chinese New Year's Eve dish without a table of meat dishes would not be perfect. Dongpo meat is a high-quality dish that Hailyuan's meat-loving diners salivate.

6. The reason why I like it is because its skin is bright and the meat is fresh, fat but not greasy, mellow and slightly sweet, thin but not firewood. Needless to say, as long as it is cooking Dongpo meat, you can smell its fragrance from afar, and countless saliva go straight to your throat, and then you keep swallowing saliva.

7. Dongpo meat, as soon as you hear its name, you can know that it has a constant connection with the Northern Song Dynasty poet Su Dongpo in China. Su Dongpo is a famous literary scholar in the Northern Song Dynasty, but also a gourmet, has a deep study of cooking dishes, especially the production of braised pork, it is estimated that Su Dongpo is also a meat-loving eater.

8. There is also a song "Stew Song" which is enough to show that Su Dongpo at that time had his own research on the method of cooking meat: "Slow fire, less water, firewood flame can not smoke, when it is ripe, do not urge it, when the fire is enough, it is beautiful." "About Dongpo meat, according to research, Dongpo meat is Su Dongpo when he was the governor of Xuzhou, people gave him a lot of pork in order to thank him for his achievements, and then he cooked the pork back to the people, which is the original form of Dongpo meat. In order to commemorate, people call the meat that is given back "Dongpo meat".