Accessories: appropriate amount of oil, 5 dried red dates, 60g of rock sugar, 60ml of soy sauce, 3g of ginger, 4 tablespoons of soy sauce 1/,some shallots, appropriate amount of water, 6 lotus seeds, 5 longan, and Shaoxing wine1spoon.
The practice of Dongpo meat
1, select streaky pork belly, wash it with warm water, and cut it into large pieces for use.
2, tied with a thin rope, not only for beauty but also for the process of making, the shape of the meat will not go out of shape, and the taste will be very good.
3, the pot is eight minutes hot, pour half a bowl of oil.
4, the oil is seven minutes hot, put the skin up into the pot.
5. Press the meat slightly with a spatula, and slowly fry the fat in the meat with a small fire to make it golden yellow. Then take out the meat, control the fat and brush it in the pot.
6. In order to prevent the meat from burning, we first spread bamboo sticks in the pot. If not, we can spread dried lotus leaves and straw mats.
7. Spread ginger slices and scallions.
8. Spread the tied pork belly.
9. Prepare another pot and put a bowl of water and rock sugar in it.
10, the fire is boiling and continues to boil.
1 1, cook until it is slightly thick, turn it to low heat, stir it four times with a spoon, and boil it slowly. If it is thick and discolored, you can draw it and turn off the fire.
12, scoop a proper amount of sugar, soy sauce, soy sauce, Shaoxing wine, mix and pour each piece of pork.
13, pour a proper amount of water until it is less than two-thirds of the pork.
14, cover the pot cover, set air holes on it to aim at the black spots, and turn on high fire to boil.
15, note that the pot can be adjusted to the steam hole after the fire boils, so that the water vapor in the pot will not overflow the lid.
16. Bring to a boil, remove the onion, and add red dates and lotus seeds. Turn the heat down and continue steaming for an hour.
17. Steamed meat can be inserted with chopsticks. Turn it over and continue to simmer until the juice is collected.
18, finished product drawing.