Many people are familiar with the story of Dongpo Meat, which is named after a great writer Su Dongpo. This dish, named after people, is widely spread in the professional field and among the people, and its practice is mostly braising and steaming, which is simple and easy to learn. On the other hand, pagoda meat is a hard dish famous for its shape. Many professional restaurants are reluctant to promote this dish. Whether it is the selection of materials or the fineness of knife work, it gives the chef a difficult problem. Today, when I have nothing to do, I will combine these two famous dishes into one and make a family version of Dongpo meat, which has flavor and shape.

material

Ingredients: 500g fortress meat;

Accessories: Shaoxing wine160g, soy sauce 50g, sugar 30g, onion 50g, ginger 8 slices, water and oil 20g.

Baota Dongpo pork

1

Take a catty of fresh fortress meat or pork belly, and choose meat with less fat layer for health. If it is pork belly, the width of the meat should not be too narrow, otherwise the pagoda will not be made after heating and shrinking. Personally, I think it's better to be ten centimeters wide and ten centimeters narrow.

2

After cleaning the meat strips, put them in a pot and blanch them. After removing foam and impurities, boil for about five minutes, remove and wash.

three

The reason why the meat strips are changed into large pieces, cooked first and then changed knives is to make the meat pieces more square and avoid the deformation caused by blanching. If you cook Dongpo meat, the meat can be smaller, but if you want to change it into a pagoda in the future, the meat must be bigger.

four

Heat the wok, add oil and sugar, and simmer. This is the rhythm of frying sugar. Friends who don't like heavy colors can skip this step and stew meat directly in the pot. Sugar should be boiled until it changes color. After the fire, simmer gently, and the other is to stir constantly to avoid burning the pot or overdoing it, which will make the sweet bitter.

five

This step is a very dangerous step. Please pay attention first. After the sugar in the oil pan turns black, put the meat pieces in the oil pan and color them. First the skin is facing down, and then there will be a lot of hot oil splashing. It is said that it is technically called frying oil, which is not mentioned in many recipes. Let's focus on it Take precautions and pay attention to safety. Better have a splash screen or something to stop it. Of course, the pot cover is actually the best shield.

six

This meat is almost colored. Stir-fry Shao wine, soy sauce, onion and ginger in a pot, then press it on the pot and keep the pressure for about 25 minutes like normal stew. For friends who don't need a pressure cooker, stew meat in a casserole or wok for about an hour and a half, and add more Shaoxing wine and water.

seven

The meat will be cooked by then. At this time, impatient friends can actually eat Dongpo meat. But for the sake of beauty and fun, the process of changing knives has just begun. Take out the meat and let it cool. It's best to freeze it a little or refrigerate it overnight, so the meat is tight and easy to cut.

eight

The process of changing knives is patient, and the meat layer should be thin and not broken. My experience is to put two kebabs above and below the meat, so that I don't have to be afraid to cut it every time. In addition, when making hemp fiber cucumber, you can also pad chopsticks like this. After changing the knife, the meat piece became a strip.

nine

After cutting, roll the meat strips into the shape of a pagoda, put them on with toothpicks in unstable places, and the small pagoda will take shape at a glance. Lovely little pagoda is very suitable for coaxing children.

10

The space inside the pagoda can be filled with other ingredients, one for balanced nutrition and the other for supporting the pagoda. You can put ingredients that can be steamed with meat, such as plum vegetables, taro, yam and potatoes, on a plate.

1 1

Pour some stew, sprinkle some salt if it is not tasty enough, and steam in a steamer for 25-30 minutes.

12

You can eat it after cooking. This is a combination of pagoda meat and Dongpo meat, pagoda braised pork.

skill

The meat should not be too small, otherwise it is not easy to change the knife later. The colder the meat, the better. It doesn't like bad, so it's better to air it more. The first few cuts are completely normal, and it is easy to cut crooked. Just practice more and feel more.