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Seek an elegant and poetic name for braised pork.
Give braised pork an elegant and poetic name.

Dongpo braised pork

Dongpo meat is said to have been created by Su Dongpo, one of the eight masters in the Tang and Song Dynasties, and later introduced into the capital of the Southern Song Dynasty, becoming a famous dish in Hangzhou. Dongpo meat is deeply loved by diners because of its bright red color, mellow and soft glutinous rice, fat but not greasy, and slag at the entrance. As long as you master the experience of "slow fire and little water, it is not difficult to make an authentic Dongpo meat".

material

Pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, pepper, cinnamon and clove.

working methods

1. Wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim off the floating foam, cook for 4-5 minutes, take it out, and cut it into cubes about 4-5 cm.

2, chives 1 wash the roots; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.

3. Spread the shallots evenly on the bottom of the casserole, put the ginger slices evenly with the skin facing down, sprinkle the spices in 2, pour in cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, and turn to low heat. Cover and stew for about two hours, then add salt to taste.

4, open the lid, gently turn the meat, skin up, and then simmer for half an hour.