Dongpo Pork How to make braised pork, Dongpo Pork braised method How to make braised Dongpo pork

Dongpo meat is a famous dish in Hangzhou, made with stewed pork.

According to legend, it was created by the Northern Song Dynasty poet Su Dongpo. The earliest birthplace of Dongpo meat is Hangzhou, Zhejiang. In 1080, Su Dongpo lived in Huangzhou, and because the local pigs were rich and cheap, he came up with this method of eating meat.

The color and flavor are good, and they are deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish. Generally, it is a square shaped pork of about two inches, half of which is fatty meat, half of which is lean meat, the entrance is fragrant and glutinous, fat but not greasy, with the aroma of wine, the color is red and bright, the taste is mellow and the juice is thick, crispy and not broken, very delicious.

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

Put water in the pot, add an appropriate amount of rice wine, arrange the meat pieces in the pot, then add green onion knots, ginger pieces, cooking wine, boil over low heat for 1 hour, cook the meat, about 1 hour.

Then add soy sauce and sugar and simmer over low heat for 30 minutes until the meat is crispy and glutinous (the oil slick should be continuously skimmed off when cooking).

Scoop up the meat and put it in a casserole, skin side up, add some juice from boiling meat, cover and seal, and steam it over high heat for 30 minutes.

A few simple steps to teach you how to make delicious braised pork.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

How to make braised pork delicious? First of all, put the pork belly into the pot, then add cooking wine, boil out the foam and rinse it off. Then stir out the excess grease in the pot, then add water to grind the ingredients, add the braised sauce and simmer for 30 minutes.

1. Ingredients: 1200 grams of Wujiao Song flower meat, 1000 grams of pork front trough meat, 2 boiled eggs, 10 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 20 grams of white sugar, 1 piece of fermented bean curd, 5 grams of star anise, 30 grams of soy sauce, 5 grams of salt, 4 grams of bay leaves, 4 grams of cinnamon, 5 grams of cloves.

2. Take the fresh pork belly and the front groove meat of the braised Dongpo pork first, wash the pork belly and the front groove meat, blanch them in a pot of boiling water, remove the blood stains and cut them into small cubes.

3. Put the green onion segments, ginger slices (pat loose), pork belly pieces (skin up, neatly arranged on top), take the boiled eggs and put them in the pot, and then put sugar, salt, (a little) big ingredients (star anise), bay leaves, cinnamon, cloves, soy sauce, bean curd, (bean curd must be evenly sprinkled on top of the meat) Put an appropriate amount of cooking wine and an appropriate amount of water.

4. You can also do without salt, because there is fermented bean curd and soy sauce, you don't need to put salt.

5. Cover the pot, put it on the fire and bring it to a boil, then turn to a slight heat (you can use low heat at home) and simmer until the meat is crispy.

6. After it comes out of the pot, you can put a little coriander to play a role in seasoning.

Dongpo meat was invented by the great writer Su Shi, mainly made of pork as an ingredient, and is a flavor delicacy in the Jiangnan region. So what kind of meat is Dongpo meat? Is Dongpo pork braised pork?

What kind of meat is Dongpo meat?

According to food experts, Dongpo meat is made of pork belly ribs (pork belly), which is characterized by fat but not greasy, thick juice and mellow flavor, crispy but not broken.

Is Dongpo pork braised pork?

Dongpo meat is actually braised pork, but the method is slightly different, Dongpo meat is stewed with famous wine with thin skin tender meat, so the color is red and bright, the taste is mellow and the juice is thick, crispy and the shape is not broken, fragrant and glutinous but not greasy, its unique "stewed fragrance" is the biggest feature.

Braised pork melts in the mouth, which is the biggest feature of braised pork, which contrasts with the "crispy" and "stewed" of "Dongpo pork". Because the braised pork is stewed over low heat, and it is slowly burned, and it takes a lot of effort to eat, so the braised pork is particularly bright in color, the taste is enough, and the most important thing is that the oil in the meat has definitely been boiled out, fat but not greasy, and the taste is first-class.

The practice of Dongpo meat.

Ingredients: pork belly (1000g).

Seasoning: Ginger (80g), Green Onion (100g), Rice Wine (400g), Rock Sugar (80g), Soy Sauce (150g), Salt (2g).

Method: 1. Choose a variety of three-layer meat, the local pork I bought today, the meat layer is very late, and the raw meat is 7 cm thick. I also bought a lot today, this dish is time-consuming, make more at a time, freeze and store, and it will be convenient next time.

2. Cut the meat into large pieces, put cold water into the pot, boil the water for about 3 minutes to remove blood foam and impurities.

3. Put a small amount of water in the pot and put the rock sugar into the fried sugar.

4. Fry until the big bubble becomes a small bubble, and then the color will be a little darker, but because the photo is slightly advanced, otherwise the sugar will be fried.

5. Pour in a small amount of boiling water to make sugar color.

6. Put a bamboo mat at the bottom of the casserole, I didn't use the stems of fine reed leaves to make a disposable one, 7. Spread the ginger slices and green onion knots.

8. Cut the boiled pork belly into 2-3 cm square pieces and fry them with straw rope. I also tied it with reed leaves.

9. With the skin facing down, put the meat pieces in the pot, add soy sauce, the braised soy sauce I used, and pour in the sugar color and rice wine.

10. Then bring the lid to a boil over high heat, turn to low heat and simmer for 2 hours, try not to open the lid in the middle, so that the juice, that is, the flavor of the reed leaves, can fully soak into the meat.

11. After simmering, turn the meat skin up and add a little salt, if the soy sauce used is salty enough, you can also add no salt, and simmer for about 10 minutes to make the salt taste even.

12. Finally, I moved the meat into the stew pot, and I made too much meat, so I used a small casserole, so that I also made two casseroles. Pour in the soup as well.

13. Cover and steam for another 30 minutes.

Tips: 1. If you don't know or don't like the fried sugar, just add rock sugar.

Ingredients: Ingredients: 1000g pork belly with skin, 500g Huadiao wine, 300g Chinese cabbage Accessories: 80g rock sugar, 2 teaspoons salt, 80g green onions, 50g ginger, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, 2 teaspoons of dry starch.

Method:1Scrape the pork off the skin and wash it.

2.Place in a pot of cold water.

3.Bring to a boil over high heat, cook until the blood floats, cook for another 5 minutes, and remove.

4.Cut into small cubes of about 4 cm.

5.Cut the green onions into long sections and the ginger into large slices.

6.Spread a bamboo mat in the casserole and add green onions and ginger slices.

7.Place the sliced meat into the casserole with the skin side down.

8.Add salt.

9.Then put in the old cavity and smoke blindly.

10.Then pour in Huadiao wine, and then add 200 grams of water.

11.Put the casserole on the stove and bring to a boil over high heat, skim off the foam, cover and simmer for 1 hour.

12.Add rock sugar and simmer for another 30 minutes.

13.Turn the pork pieces over and simmer skin side up for another 20 minutes.

14.Put the cooked meat skin up in a large bowl and steam in a steamer over high heat for 10-15 minutes.

15.Blanch the washed cabbage in a pot of boiling water until it changes color, then remove it.

16.Squeeze out the water of the cabbage, mix well with a little salt and sesame oil and put it in a small casserole.

17.Put the broth in the wok and add an appropriate amount of water starch to make a sauce.

18.Place the pork rind side up neatly in a small casserole and pour the sauce over the pork pieces.

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.

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!

Ingredients: 1 piece of pork belly with skin, about 500 grams, 400 ml of Shaoxing rice wine, 2 tablespoons dark soy sauce, 1 piece of ginger, 1 green onion, 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 frame in the clay pot, then spread ginger slices and green onion slices on it, and then put the cut meat pieces on the green onion and ginger slices with the skin facing down (I don't have a small bamboo frame at home, so I use an iron frame instead, everyone adapts to local conditions!). The purpose of placing a small bamboo frame is not to make the meat skin and the clay pot sticky, and it is better to choose a lower shelf when you choose, and it is best to pour rice wine to soak the meat).

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 (it must be the smallest and smallest fire!). ）

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 clay pot 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 the plate The above briefly introduces one of the methods of Dongpo meat, and there are many kinds of Dongpo meat practices, each of which is very good, I have done a variety of Dongpo meat practices, which are very good, You may wish to choose the method of Dongpo meat according to your own taste to see which method of Dongpo meat is more suitable for your taste, for more and more detailed methods of Dongpo meat, you can here, there are more detailed methods of Dongpo meat, it will be very helpful for you to understand the practice of Dongpo meat. The above briefly introduces one of the methods of Dongpo meat, and there are many kinds of Dongpo meat practices, each of which is very good, I have done a variety of Dongpo meat practices, which are very good, you may wish to choose the method of Dongpo meat according to your own taste, to see which Dongpo meat method is more suitable for your taste, for more and more detailed methods of Dongpo meat, you can be here, there are more detailed methods of Dongpo meat, it will be very helpful for you to understand the practice of Dongpo meat.

Five catties of pork belly with skin, buy it back and scrape the hair on it, cook it and cool it and cut it into pieces of about 2 cm, oil it, and set aside;

Heat the pot red, put a little oil, add 75 grams of sugar and fry until it changes color and bubbles, quickly add 500 grams of water and boil for one minute;

Put oil in the pot, add 20 garlic, a little ginger, watercress, stir-fry until fragrant, then add the main ingredient and sugar color and star anise, about 15 grams of cinnamon, add water, soy sauce, add an appropriate amount of chili powder or whole dry pepper, refined salt, monosodium glutamate, seasoning, simmer for 5 minutes and then press into the pressure cooker for 5 minutes.

Maybe it's not detailed enough, but what I make is more acceptable to everyone, practice makes perfect, and if you do it a few times, you will have experience, and you will make it more and more delicious, and the more beautiful you will become.

Hope it helps!

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.

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

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

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