We all know that Dongpo pork is a famous dish in Hangzhou, which gives people a feeling of feasting their eyes. What should I do if I want to cook authentic Dongpo meat at home? Let's see how to do it today.
Dongpo meat introduction:
Zhejiang cuisine
Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.
Methods: Pork belly was cooked and diced. Put onion ginger in a casserole, put pork belly skin down on onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with strong fire, then simmer it for 2 hours, then put the meat in a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.
Characteristics of Dongpo meat:
Dongpo meat is thin and tender, bright red in color, rich in juice, crisp but not broken, fragrant and waxy, unique in flavor and suitable for all ages.
Historical origin of Dongpo meat;
According to legend, during the Song Dynasty, Su Dongpo worked in Hangzhou, mobilized migrant workers to dredge the West Lake, and the project was completed. A long dike was added to the West Lake, which not only brought water conservancy benefits to the people, but also added the scenery of the West Lake. To thank him for doing this good thing for this place, people sent him pork and rice wine. Su Dongpo thinks that the West Lake was dredged by migrant workers. That is to say, the chef is ordered to cook delicious food according to his unique experience of burning meat, that is, "slow fire, little water and strong fire are beautiful" to comfort migrant workers. Because the cooking method of meat is unique, crisp but not rotten, oily but not greasy, and delicious, "Dongpo meat" has become a much-told story and delicious food for a while.
The practice of Dongpo meat
Dongpo meat is not difficult to make. The preparation method is as follows: after a large piece of pork belly is cooked, it is cut into appropriate squares, and the onion is placed in a casserole with the pork belly at the bottom and the pork belly skin facing down on the onion ginger. Add soy sauce, rock sugar, yellow wine and scallions, cover, boil over high fire, stew over low fire for two hours, then put the meat in the clay pot and cover it with peach paper.
Material preparation:
Pork belly 1500g, onion 100g, sugar 100g, Shaoxing wine 250g, ginger (Badong) 50g and soy sauce 150g.
Production steps:
1, put boiling water in the pot, add onion and ginger and cook for 5 minutes, then add large pieces of pork belly and cook.
2. Put the star anise into the casserole and sprinkle with chives and scallions.
3. Spread the ginger slices evenly on the onion.
4. Pork belly is cooked, fished out and cooled.
5. Cut the cooked pork belly into uniform chunks with a knife, and cut 850g of meat into 10- 1 1 chunks.
6. Put the skin of the pork belly down and put it tightly in the casserole.
7. Sprinkle rock sugar on the meat noodles first.
8. Then pour in the right amount of soy sauce, which can be put according to your own taste.
9. Finally, add rice wine.
10, rice wine can be eight points full, never add water.
1 1. Cover the casserole and bring it to a boil.
12, open the lid and skim off the floating foam.
13, cover the pot for the second time and start to simmer with low fire to avoid the noodle soup overflowing.
14, subject to small bubbles, stew for about two hours before cooking.
15. Move the meat stewed in the casserole to the stew pot. This time, the skin of the meat is required to be put up, and it is still tightly wrapped.
16. Cover the saucepan and steam for another hour.
17, while steaming meat.
18, decant the soup left in the casserole and skim the oil slick for later use.
19, steam the meat for an hour before cooking.
20. Put it on the plate.
2 1, the frying spoon is lit, and the raw juice when stewing meat is poured into the pot.
22. After the juice is boiled, thicken it with water starch.
23, sprinkle with shallots, and then evenly pour on the meat to eat.