Who knows how to make Dongpo meat delicious?

1. Choose pork belly strips with thin skin and thick meat, scrape the remaining hair on the skin, wash it with warm water, put it in a pot of boiling water and cook it for 5 minutes, boil the blood water, wash it again, cut it into 20 squares (cut evenly, each piece weighs about 75 grams), and set aside.

2. Cut the green onion into sections, slice the ginger and set aside.

3. Take 1 large casserole, use a small steaming rack to cushion the bottom, first spread the green onion segments and ginger slices, then neatly row the pork skin down on it, add sugar, soy sauce, Shao wine and then add green onion knots, cover the pot, seal it after boiling it over a strong fire, and simmer it for about two hours on a slight fire.

4. Then take the casserole away from the fire, skim off the oil slick, put the skin side up into 2 special small clay pots, cover it, seal the lid around the jar with "peach blossom paper" strips, and steam it for about half an hour on the basket until the meat is crispy. Put the jar into the steamer basket before eating, and then steam it for about 10 minutes over a strong fire.

1. Put water and pork belly in the pot, start to boil, after the water boils, scoop up the pork belly and wash it;

2. Add green onions, ginger and star anise in the casserole;

3. Cut the pork belly into small cubes of the same size, put in the chives, arrange them neatly, and stack them in the casserole;

4. Put dark soy sauce, light soy sauce, Huadiao wine, rock sugar and other seasonings, and cover the pork belly with water;

5. Cover the heat and start boiling, after the water is boiled, turn to low heat and simmer for 40 minutes, turn the pork belly over, add the remaining Huadiao, and finally simmer for 20 minutes;

6. Remove the oil from the pot, put out the boiled Dongpo meat, pour the gravy, cover the lid, and steam it for about half an hour.

Dongpo meat. Ingredients.

650 grams of pork belly, 300 grams of Shaoxing butter, 1 2 cups of light soy sauce, a little dark soy sauce, 80 grams of rock sugar, an appropriate amount of ginger, an appropriate amount of green onions, and 2 shallots.

Method. 1. Wash the pork belly, scrape the skin with a knife, and soak it in cold water for 30 minutes to remove the blood.

2. Remove and cut into 2cm square pieces for later use.

3. Pour water into the pot and bring to a boil, put the pork belly pieces into the pot and cook for 5 minutes, remove and set aside.

4. Take a casserole and put a bamboo grate on the bottom of the pot.

5. Spread green onions and ginger slices on the grate, and then put the pork belly skin down into the casserole.

6. Pour in rice wine, soy sauce, and rock sugar.

7. Put the shallots on top and bring to a boil over high heat.

8. Seal the mouth of the casserole with tin foil, cover the lid, turn to low heat, and simmer for 2 hours to turn off the heat.

9. Take out the stewed pork belly and put it into a small clay pot with the skin facing up.

10. Pour in the remaining soup, cover the jar, steam for 30 minutes and serve.

It is relatively simple to make Dongpo meat, you must know that to make this kind of Dongpo meat, you must use a pressure cooker to make it taste more delicious.

The most authentic Dongpo meat, in fact, doesn't put anything, boiled meat. But over the years, he has evolved to create new flavors.

Dongpo meat is delicious:

Materials:

1000g pork, 4 slices of ginger, 50g of chives, 80g of rock sugar, 70ml of light soy sauce, 1 4 tsp dark soy sauce, 50ml of Huadiao wine, 600ml of water

Method.

1. First of all, the meat should be selected with thick, multi-layered, and tight pork belly with skin.

2. Cut the pork into 40mmx40mm squares, and tie them into a cross knot with a coarse cotton rope, and tie the mouth face down.

3. Put half a bowl of oil in a frying pan, put the meat skin up, slowly fry the fat over medium-low heat, and take out the meat pieces for later use.

4. Take a large casserole and spread a piece of bamboo strip on the bottom of the pot (to prevent the meat from burning).

5. Place chives and ginger slices on the bottom of the pot.

6. Spread the fried meat pieces in a pan.

7. Put 80 grams of rock sugar and 50 grams of water in the wok and simmer over low heat until the rock sugar dissolves.

8. Smoke rises in the pot and the rock sugar turns dark brown.

9. After cooling, add 50ml of water, reheat and boil the sugar into brown syrup water.

10. Add 50ml of light soy sauce, dark soy sauce, syrup water and Huadiao wine to the pot. Pour 600ml of water, water to 2 3 positions of pork, cover and bring to a boil, then turn to low heat and simmer for about 60 minutes.

11. When it is about 30 minutes, turn the pork over and continue to simmer with the skin side down. Flip it over again in about 45 minutes.

12. When the water is simmered until only the bottom of the pot remains, place the pork in a large bowl, pour in the remaining soup, put in the red dates cut open, and then pour in 30ml of Huadiao wine.

13. Remove from the pot, boil water, put the meat on it, cover the acre and steam for 60 minutes.

Tips

1. Why do you add bamboo strips to the bottom of the pot? This is because during a long period of stewing, the meat pieces will burn when they touch the bottom of the pan, and they cannot be turned over as they do when stir-frying. If the meat is burned, it will affect the quality of the meat.

This is an experience I did once in the last two months. The whole pot of meat is very delicious, but the fly in the ointment is a little burnt.

2. This time, the method of frying sugar color with water was adopted, which was originally to add hot boiling water to dissolve immediately after the sugar color turned brown, but the sugar color would splash out of the pot immediately, so I came up with this method, which is to let the sugar color cool, then add cold water, and reheat it to dissolve into syrup water. This is all for novices.

3. The hotel adopts the oil method, which can fry the fat of the fat part without being so greasy. We can use a frying pan with half a pan of oil to get out the fat, and do not fry the skin.

4. It is not easy for jujubes to enter the flavor when steaming, and it is easy to steam out the flavor by cutting the opening.

5. Wine is a major feature of this dish, the original dish is Shaoxing wine, and I prefer Huadiao wine, because it has a golden color, sweet and delicious. The reason why it is indispensable in this dish is that the reason why it is served twice is that the flavor of the sake will slowly dissipate during the cooking process. Therefore, a small amount is added during the steaming process to give the meat a faint aroma of wine.

But not too much, so as not to overly smell too strong.

6. If you want the meat to be cut square and neat, it is best to blanch the whole meat first, and then cut it into cubes.

The preparation of Dongpo meat is as follows:

Ingredients: 1 kg of pork belly, 150ml of light soy sauce, 250ml of rice wine, 50g of rock sugar, appropriate amount of ginger slices, appropriate amount of green onion.

Steps: 1. It is best to buy the kind of pork belly with skin and five layers of real flowers, and cut the pork belly into mahjong-sized squares.

2. Tie a cross flower with a cotton rope like this, so that the meat pieces can still maintain their beautiful appearance after boiling for a long time.

3. Find a small casserole of the right size and brush it with a layer of oil. Spread a thin layer of ginger slices on the bottom, followed by a layer of chives.

4. Bundle the pork belly skin down and stack it neatly into the pot. It must be stuffed with burning suspicion in this way to ensure that the meat looks good after it is stewed.

5. Pour 10 tablespoons of light soy sauce, about 150 grams. Then pour rice wine, about 15 tablespoons, about 250 ml. The ratio of light soy sauce to rice wine is about 1:1 to ensure that all the liquid can be submerged with the ingredients.

6. Sprinkle rock sugar at the end, this dish does not need to put water and salt. After boiling on high heat, reduce to the lowest heat, cover and simmer for 1 hour.

7. Then turn the meat over, skin side up, cover the lid and simmer for another half an hour, and it is coarse.

8. The flesh color of the finished Dongpo is like agate, and the red is translucent.