Many people have eaten authentic Dongpo meat in hotels. Dongpo meat is red and bright in color, fat but not greasy to eat, soft and glutinous, full of color and flavor, and very attractive. It is also very suitable for entertaining guests, and it is a bright and popular banquet dish.

We usually cook braised pork at home, which is quite different from Dongpo pork in taste and practice. So how can we make Dongpo meat as delicious as a hotel? Let me introduce some useful tips.

Step 1: First, choose pork belly, preferably from local pigs, so that the meat tastes better. Secondly, the purpose of blanching pork belly is to remove the fishy smell from pork. Then cut into large pieces. After cutting, don't fry the meat in oil, just put it in a cold water pot.

Step 2: Now let's talk about our best secret recipe, which is carving wine. Why use carved wine? Because the bouquet of carved wine is particularly rich, it can make the meat taste more mellow. Pour the carved wine into a cold water pot, pour as much as possible, then add two pieces of star anise, rock sugar and soy sauce. Bring the fire to a boil and simmer for about 40 minutes.

Step 3: The most important step is steaming, which takes about 20 minutes to make the braised pork taste softer. If you want Dongpo meat to be more beautiful and ruddy, you can also add some water soaked in red yeast. This will make the color look more attractive.

Another way is to add more seasoning and stew it in a casserole, so that Dongpo meat will taste delicious. The spices are chives, ginger, cinnamon and cloves.

Prepare a casserole, spread shallots on the bottom, code the meat evenly with the skin facing down, and then add these spices, rock sugar and wine. Add some warm water, bring to a boil and simmer for about 1 hour. After opening the lid, put the skin on it and stew for about half an hour. Braised pork in casserole is soft and rotten, which is very delicious.

Dongpo meat can also be stewed with Shaoxing yellow wine. Put a small bamboo stand in the casserole, then add the onion and ginger. Then put the chopped pork belly on it. Finally, pour in soy sauce, rock sugar and yellow wine. Cover, after the fire is boiled, simmer for about 40 minutes, and then steam Dongpo meat for about half an hour. Do you remember? These are all good ways to cook Dongpo meat. Three keys: more wine, less water and long stewing time, which is the best secret to make delicious Dongpo meat. Dongpo meat made in this way tastes very good, with thin skin and tender meat, crisp and fragrant, which is deeply loved by everyone!