The main ingredients and shapes of braised pork are similar. The main ingredient is half-fat and half-thin pork, and the finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.
Dongpo Meat is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou Hui meat, which is one of the four treasures of Dongpo in Xuzhou.
The practice of Dongpo meat:
Materials:
Pork belly, 3 bundles of onion, 8 slices of ginger, 2 cups of cooking wine, 2/3 cups of soy sauce, half a spoonful of soy sauce, and 4~5 pieces of rock sugar.
Exercise:
1, blanching the pork, cutting the pork into a finger-long square, spreading thick scallion in the casserole, and evenly distributing ginger slices on the scallion.
2. After adding the pork, pour in a proper amount of water until the onion is not eaten, then pour in cooking wine, soy sauce and soy sauce, add a few pieces of rock sugar, cover the pot, and cook for 90 minutes on low heat.
3. Pick up the cooked pork belly, put it in a large bowl with the skin facing up, pour in the original juice of cook the meat, and steam for 30 minutes before eating.
Exercise 2:
Ingredients: pork belly with skin 1, Shaoxing rice wine, 2 tablespoons soy sauce, ginger 1, onion 1, 2 shallots, and 50 grams of rock sugar.
Exercise:
1. Boil a pot of boiling water, put the pork in the boiling water for 10 minutes, then take it out and let it cool. After blanching, cut into 5 cm square pieces.
2. Peel and wash the ginger, slice it, cut the onion obliquely, and cut the onion into sections and tie it.
3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat slices on the onion ginger slices with the skin facing down.
4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot and sprinkle a little onion; Cover the pot, seal the lid of the casserole with tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low heat.
5. Turn off the fire and open the lid, turn the meat upside down (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the edge and simmer for at least half an hour.
6. Put the braised pork in a tea bowl, pour the remaining soup in the casserole into the tea bowl with the braised pork, cover it, and steam for another 30 minutes with high fire.