Dongpo meat is a famous dish, how to cook beautiful Dongpo meat?

Many people have eaten authentic Dongpo meat in the hotel. The color of Dongpo meat is red and bright, it tastes fat but not greasy, soft and glutinous, full of color and flavor, and is very attractive. It is also very suitable for banquets, and it is a bright and popular banquet dish.

What we usually make at home is braised meat, which is very different from Dongpo meat in terms of taste and method. So how can you make Dongpo meat that is as delicious as the hotel? Let me introduce some useful tips.

Step 1: First of all, we need to choose pork belly, preferably local pig, which tastes better. Secondly, the pork belly is blanched, and the purpose of blanching is to remove the smell of the pork.

Then cut into large pieces. After cutting, do not put the meat in oil and stir-fry, just put it directly in a pot of cold water.

Step 2: Now we're going to talk about our best secret ingredient, which is Huadiao wine. Why do you need Huadiao wine?

Because the aroma of Huadiao wine is particularly strong, it can make the meat taste more mellow. Pour the Huadiao wine into a pot of cold water, as much as possible, and then add two pieces of star anise, rock sugar, and soy sauce. Bring to a boil on high heat and simmer for about 40 minutes.

Step 3: The next most important step is steaming, about 20 minutes of steaming, the steamed braised pork will taste more soft and glutinous. If you want to make the color of Dongpo meat more beautiful and ruddy, you can also add some water soaked in red yeast rice.

This will make the color look more attractive.

<> prepare a casserole, spread the chives on the bottom, stack the pieces evenly, skin side down, and add the spices, rock sugar and wine. Add some warm water, bring to a boil over high heat, and simmer over low heat for about 1 hour. After opening the lid, simmer the meat skin side up for about half an hour.

The braised pork stewed in a casserole has a fragrant and soft taste, which is very delicious.

Dongpo meat can also be stewed with Shaoxing rice wine. Put a small bamboo rack in the casserole and add the green onion and ginger. Place the sliced pork belly on top again.

Finally, pour in the light soy sauce, rock sugar and rice wine. Cover the lid, after the fire boils, simmer on low heat for about 40 minutes, and then steam the Dongpo meat for about half an hour. Do you remember that?

These are good ways to cook Dongpo meat. Three keys: more wine, less water, and longer simmering time, this is the best secret to make delicious Dongpo meat.

The Dongpo meat made in this way tastes very good, the thin skin is tender, crispy and fragrant, and it is deeply liked by everyone!

First of all, the meat selection should be thick, multi-layered, and tight pork belly with skin. Put half a bowl of oil in a frying pan, put the meat skin side up, slowly fry the fat over medium-low heat, and remove the meat pieces for later use; Take a large casserole, spread a piece of bamboo strips on the bottom of the pot (to prevent the meat pieces from burning), put chives and ginger slices on the bottom of the pot, and spread the fried meat pieces on the pan; Put 80g of rock sugar and 50g of water in a wok and simmer over low heat until the rock sugar melts; Smoke in the pot, rock sugar turns dark brown, add 50ml of water after cooling, reheat the sugar and boil it into brown syrup water; Add light soy sauce, dark soy sauce, syrup water, and 50ml of 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; For about 30 minutes, turn the pork down and continue to simmer. After about 45 minutes, flip it over and simmer 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 pour in 30ml of Huadiao wine; Boil water in a pot, put the meat on the cover, steam over high heat for 60 minutes.

The pork belly is cut into cubes, tied up with string, and the casserole is covered with ginger slices. shallots, bundled pork belly. Add dark soy sauce, rock sugar, water over pork belly. Add the rice wine, cover and cook for about 60 minutes. Remove from the pot and steam on the grate for 30 minutes.

1Scrape and wash the pork belly, blanch it in boiling water for 5 minutes, remove and drain, and cut into cubes.

2. In the casserole, use a bamboo grate to pad the bottom, spread the green onions, ginger pieces, neatly arrange the pork skin side down on top, add sugar, soy sauce, Shao wine, and dried chili peppers.

3. Seal the side seams of the casserole with peach blossom paper, boil it over a strong fire, and then cover and seal.

4. Simmer the crisp over a slight fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in a steamer, and steam it for 30 minutes until the meat is crispy.

I want to make a dish that is fat but not greasyDongpo meat, why does Dongpo meat not contain sleepy high coloring? Dongpo pork is to put it bluntly, that is, the braised pork ribs that every family will make.

His coloring of it is mainly divided into two major systems, one is sugar-colored, and fried sugar-colored.

Coloring, talk about the second ruler is fried sugar sieve all with light soy sauce or dark soy sauce king to find the color of raw pork, because the sugar color is a little bit more difficult than cooking this food, some families are likely to grasp it very well, many families use light soy sauce or dark soy sauce and its white sugar.

Slowly simmer to create a coloring effect.

Dongpo meat is not colored, it may be that there is no sugar color, if there is no sugar color, put more old rock sugar after the light soy sauce and dark soy sauce are arranged.

You can also color, put the old rock candy and the color is bright so that your Dongpo meat can be colored.

One is to soak the pork belly in clean water first, and then scoop up the pork belly that has been soaked for about an hour. Put it in a pot of cold water and spread out the water, so that you can remove the fishy smell of the pork belly to a large extent. There is also a small way to add a small amount of Huadiao wine.

Because the aroma of Huadiao wine itself will be stronger than that of rice wine, but it will not have the same pungent feeling as rice wine.

Finally, in the case of making Dongpo meat, the skin of the pork belly can be turned face down, so that the Dongpo meat can be made. Not only does it taste good, but it will also taste more soft and glutinous, and the appearance is bright in color, and it will not be greasy. Therefore, if you want to make a delicious dish, it is important to prepare it.

First of all, we have to use pork belly, preferably local pork, which tastes better. Secondly, the pork belly is passed through the water, which is used to remove the smell of the raw pork. It is then cut into chunks. After cutting, do not put the meat in the oil and stir the pan, just put it in a pot of cold water immediately.

I'm going to talk about our better recipe now, and it's Huadiao wine. Why do you need Huadiao wine? Due to the special aroma of Huadiao wine, it can make the meat taste more mellow.

Pour the Huadiao wine into a pot of cold water, as much as possible, then add two pieces of star anise, old rock sugar, and light soy sauce. Bring to a boil over high heat and simmer for about 40 minutes.

In a cold pan, the cold oil is used to fry the sugar color to color the meat skin, and after the meat skin is transparent and red, you can put a few drops of light soy sauce to increase the color of the meat skin. It is recommended not to use old branches to guess the round color, it will make the flesh skin black, and it is not bright and transparent, and there is no appearance at all.

Unsuccessful coloring will make the skin black and dull, which is usually the result of directly coloring with dark soy sauce. Add rock sugar to the cold oil and slowly color, the hole skin is the most authentic technique. The taste is sweet, and the marinade is thickened by adding too white powder to the sauce to increase the adhesion of the marinade on the meat pieces, so that the sweetness of the marinade and the aroma of the pork belly are perfectly integrated.

Dongpo Shouju meat in the judgment of the production, color is the most critical, the first celery type to pour an appropriate amount of base oil with low heat, then add rock sugar grains, wait until the rock sugar changes color, and then pour the meat in.

The two are not affiliation:

These two types of meat are not the same shape in the first place.

The process is completely different. The particular thing about braised pork is to make the meat red, which is made by stir-frying the sugar color. The skin of the braised pork should be a little the outside, sweet, and the fat meat can be seen, but it is not greasy to eat, and the braised pork is the more roasted the meat, the more flavorful and firm.

The Dongpo meat is stewed and steamed, and the overall taste is fragrant and smooth. The fat of Dongpo meat that is hot enough has basically melted to a very small part, and these oils penetrate into the meat during the steaming process, so the more steamed it is, the more tender it becomes.

Characteristics of Dongpo meat:

This dish is stewed with famous wine with thin skin and tender meat, so the color is red and bright, the taste is mellow and the juice is thick, the shape is crispy and not broken, the fragrance is glutinous but not greasy, and its unique "stewed fragrance" is the biggest feature.

Features of braised pork:

It melts in your 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 time to eat, therefore, the color of the braised pork is particularly bright, 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. The palate is superb.

"Xuzhou Ancient and Modern Famous Dishes" records that when Su Shi was the governor of Xuzhou, the Yellow River broke, Su Shi took the lead, and the people of the city built embankments to protect the city. The people of Xuzhou slaughtered pigs and sheep, and the government comforted them, Su Shi couldn't resign, so he instructed his family to burn them into braised meat and give it back to the people. When Su Shi belittled Huangzhou, he made a boiled meat song:

Huangzhou is a 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, when the fire is enough, it is beautiful.

People began to compete to imitate it, and jokingly called it "Dongpo meat".

Therefore, Dongpo pork is a method of braised pork.

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.

In Shanghai, its method is different from braised pork, and the meat of Dongpo meat needs to be made of hind leg meat.

Dongpo meat originated in Sichuan, its practice is very similar to braised pork, but the only difference is in the different ingredients, Dongpo meat is made of winter melon, take the way of braised meat, so that it has the color of braised pork, but retains the sweet taste of winter melon.

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.

After a long time of stewing and steaming, the meat is not greasy at all, so I ask you if you are greedy?