How to make Dongpo meat delicious, where can I learn?

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Po meat belongs to Zhejiang cuisine, the finished product is thin skin and tender meat, the color is red and bright, the taste is mellow and the juice is thick, crispy and not broken, fragrant and glutinous but not greasy. Dongpo meat selection materials are very particular, to choose skin pork as the main raw material, pork to choose fat and thin, first blanched and then cut into cubes to cook, characterized by the use of Shaoxing rice wine as the main stewing material, slow simmering for a long time, the taste is authentic.

This dish is said to have been invented by Su Dongpo, and Su Dongpo's "Song of Stew" said: "Huangzhou is good pork, and the price is as cheap as dung." The rich refuse to eat, and the poor do not understand how to cook. Slow fire, less water, firewood flame can't smoke, when it is ripe do not urge it, when the fire is enough, it is beautiful. ”

Ingredients: 1 piece of pork belly with skin, about 500 grams.

Shaoxing rice wine 400 ml.

2 tablespoons dark soy sauce.

1 piece of ginger. 1 slice of green onions.

2 chives. 50 grams of rock sugar.

Method: 1. Boil a pot of boiling water in the pot, put the pork into the boiling foam for 10 minutes, then remove it and let it cool, and cut it into 5 cm square pieces after it is not hot.

2. Peel and wash the ginger and slice it, cut the green onion into slices obliquely, cut the chives into segments and knot.

3. Put a small bamboo rack in the clay pot, then spread ginger slices and green onion slices on top, and then put the cut meat pieces on top of the green onion and ginger slices with the skin facing down.

4. Pour rock sugar, 200ml of rice wine, and 1 tablespoon of dark soy sauce into the pot, preferably sprinkled with a little green onion knot; Cover the pot, seal the edge of the lid of the casserole pot with peach blossom paper or tin foil, boil on high heat for 3 minutes, then turn to the lowest heat and simmer for about 50 minutes.

5. After that, turn off the heat and open the lid of the pot, turn the meat over (that is, the meat skin is facing up), then pour in the remaining 200ml of rice wine and dark soy sauce, cover the lid, seal the edge, and simmer for half an hour.

6. Put the stewed meat into the tea bowl (other pottery that can be covered with a lid can also be used), pour the remaining soup in the casserole into the tea bowl containing the meat, cover the lid and steam it over high heat for another 30 minutes, and sprinkle a little green onion knot for decoration before serving.

Material. The three-layer meat is about 1kg

120g of rock sugar

Shaoxing wine in large quantities (covered with meat, one or more bottles).

4 shallots (whole).

6 tablespoons dark soy sauce.

6 tablespoons soy sauce.

12 slices of ginger.

Method. 1.Wash the meat in three layers and cut it into three large pieces.

2.Prepare the purple clay pot, put in the three layers of meat, and other ingredients and seasonings.

3.Simmer over medium heat until the heat is low and continue to simmer for 5-6 hours.

P s: Dongpo meat, which is simple and easy to make, just takes a long time, and it can be put in the refrigerator directly to make large portions.

Cut the pork belly into small pieces and color it with sugar, add rock sugar, salt, and peppercorns and steam it in a pot to eat anything.

Shanghai Dongpo Meat Method 1 Ingredients: 600 grams of pork belly, 2 star anise, 1 coriander.

Excipients: 1 bottle of Shaoxing wine, 3 tbsp soy sauce, 1 tbsp ice candy.

Method: 1. Cut the pork belly into square pieces, blanch it first, then smear it with soy sauce, fry it in hot oil and color it, remove it and rinse it with cold water immediately.

2. Be careful to arrange the meat pieces in the pot, add star anise and all seasonings to boil, change to low heat and cook until the meat pieces are cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with chopped coriander, then turn off the heat and take it out.

Note: 1. Use sock skin wine instead of water to roast meat, which not only removes the fishy smell, but also makes the meat soft and soft; The purpose of frying and re-burning is to completely remove the oiliness.

2. The meat quality of pork belly is thin but not firewood, fat but not greasy, and it is better to take the part where the meat layer does not fall off. Shanghai Dongpo meat method 2 main ingredients: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.

Method: After the pork belly is cooked, cut into cubes, put green onions and ginger pieces in the clay pot, put the pork belly skin down on the green onion and ginger, add soy sauce, sugar, rice wine, green onion knots, cover and boil with a strong fire first, and then simmer for 2 hours with a slight fire, and then put the meat pieces into a clay pot, cover, seal them with peach blossom paper, and steam them thoroughly on the basket.