Ingredients: pork belly accessories: onion, ginger seasoning: yellow wine, soy sauce, white sugar cooking method: 1, blanch pork belly in boiling water for a while, then take it out and cut it into squares with the same size; 2. Put the onion and ginger pieces at the bottom of the casserole, put the meat pieces with the skin facing down, add the yellow wine, soy sauce and white sugar in turn, simmer for 2 hours after the fire is boiled, put them in a covered bowl and steam for 20 minutes.

Features: red sauce, fat but not greasy.

Begging for Dongpo meat is urgent.

Ingredients: raw materials: 800g of Wuhua soup. Ingredients: garlic, garlic, ginger, star anise and other spices. Two kinds of aquatic plants: 600ml of carved wine, two large pieces of rock sugar, one teaspoon of salt and four teaspoons of soy sauce. Practice: 1. Put a proper amount of water in the pot, put the pork in cold water for five minutes, turn off the fire, and take it out for cleaning. 2. Peel the ginger and cut it into pieces, laying flat the bottom of the casserole; 3. Cut the pork into four parts, about four centimeters long. The chopped meat will be tied up by aquatic plants and put into a casserole, with the pigskin facing down; 4. Put all the remaining ingredients and seasonings into the casserole, cover the lid and set fire. The fire will boil and then turn to a small fire; 5. After simmering for 30 to 40 minutes, turn the pork over with the skin facing up, and then cook it in water for 30 to 40 minutes; 6. Transfer the cooked pork to the stew pot, pour the soup from the casserole into the stew pot, and simmer for three hours; 7. Put the stew into the plate; 8. Pour the stew into a red-hot wok, cook until it is thick, and pour it on the meat.

Preparation method of Dongpo meat

Ingredients: pork belly ribs1500g, Shaoxing wine 250ml, ginger 50g, soy sauce150ml, sugar100g, and onion 50g.

Methods: 1. Choose pork strips with thin skin and thick meat (Jinhua "Erji" pig is the best), scrape off the remaining hair, wash it with warm water, put it in a boiling water pot for 5 minutes, boil the bleeding water, then wash it, and cut it into 20 pieces (evenly cut, each piece weighs about 75g).

2. Take a 1 casserole, put it on the bottom with a small steamer, first spread the onion and ginger pieces, then arrange the pigskin neatly on it, add the white sugar, soy sauce and Shaoxing wine, add the onion knots, cover the pot, boil it with high fire, seal it, and stew it for about two hours. When the meat is 80% crisp, open the lid, turn the skin of the meat slices up, then seal them and continue to use them.

Then, remove the oil slick from the casserole, put it in two special small pottery pots with the skin facing up, cover it, seal the lid with "peach paper" strips, and steam it for about half an hour on high fire until the meat is crisp.

Before eating, put the canned food into a steamer, then steam it with strong fire for about 10 minutes before eating.

Features: this dish is stewed with thin-skinned tender meat and famous wine, with bright red color, mellow juice, crisp but not broken, fragrant and glutinous but not greasy.

How to cook Dongpo meat, what materials and steps are needed? thank you

Dongpo Meat 3 Material: Pork 1000g, 4 slices of ginger, 50g of shallot, 80g of rock sugar, 70ml of soy sauce, 50ml of carved wine and 600ml of clear water. Practice: 1. First, choose thick-skinned, multi-layered and compact pork.

2. Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot, with the mouth facing down.

3. Put half a bowl of oil in the pot, turn the skin up, fry the oil slowly on low heat, and take out the meat for later use.

4. Take a big casserole and lay a bamboo stick at the bottom of the pot.

This will prevent the meat from burning. Put chives and ginger slices on the bottom of the pot.

6. Spread the fried meat evenly in the pot.

7. Put 80 grams of rock sugar and 50 grams of water into a wok and simmer until the rock sugar melts.

8. There is smoke in the pot, and the rock sugar turns dark brown.

9. After cooling, add 50 ml of water, reheat, and boil the sugar color into brown sugar water.

10. Add 50 ml of soy sauce, soy sauce, sugar water and carved wine to the pot.

Inject 600 ml of water into 2/3 of the pork, cover it with high fire and simmer for about 60 minutes.

1 1.30 minutes, turn off the pigskin and continue stewing.

After about 45 minutes, turn over and simmer until only the bottom of the pot is left.

12. Put the pork into a large bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of Huadiao wine.

Boil the water in the pot, cover the meat and steam for 60 minutes.

Tip: 1. Why add bamboo sticks to the bottom of the pot? Because in the process of stewing for a long time, the position where the meat touches the bottom of the pot will burn, and it can't be turned over like when cooking.

If the meat is burnt, it will affect the quality of a pot of meat.

This is an experience I have had in the last two months.

The whole pot of meat is delicious, but the fly in the ointment is that it is a little burnt.

2. This time, the method of boiling sugar in water was adopted. Originally, the sugar color turned brown and immediately heated the water to melt, but the sugar color immediately spilled out of the pot, so I came up with this idea, that is, let the sugar color cool, add cold water, reheat and melt it into sugar water.

This is safe for beginners.

The hotel can fry the fat part of the fat meat by frying oil, so it won't be so greasy.

We can fry the fat in the pot with half a pot of oil instead of frying the skin.

4. Red dates are not easy to taste when steamed, and the cut mouth is easy to steam out the taste.

Wine is a major feature of this dish. The original dish is Shaoxing wine. I prefer Huadiao wine because it is golden in color, sweet and delicious.

Therefore, this dish is indispensable. The reason why it is put twice is because the taste of wine will slowly disperse during cooking.

So add a small amount in the steaming process to make the meat have a faint bouquet.

But not too much, lest the wine be too strong.

If you want to cut the meat neatly, you'd better blanch the whole meat first and then cut it into cubes.

How to cook Dongpo meat?

The raw materials for making Dongpo pork are: 500g pork belly.

Seasoning: 50g of onion, 35g of sugar, 50g of yellow wine/kloc-0, 20g of ginger and 50g of soy sauce.

Production method: 1. Scrape the pork belly clean, cut it into dices, boil it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a big casserole, put bamboo grates on the bottom, first spread a layer of scallion, put ginger slices, arrange the pigskin face down neatly on it, then add yellow wine, scallion and water, put it on a big fire, then simmer for about 1 hour, then add white sugar and soy sauce, and stew for 30 minutes.

3. Leave the pot end away from the fire, skim off the oil, put the meat into a small casserole with the skin facing up, cover it and put it in a steamer, steam for 30 minutes on high fire until the meat is crisp, and pick out the onion and ginger.

Tip: According to legend, Su Dongpo, a great writer in Song Dynasty, invented the method of cooking meat with wine (yellow rice wine) instead of water. The meat is particularly mellow and delicious, and it is a much-told story, so it is called "Dong Bo Meat".

What is the practice of Dongpo meat?

The preparation method of Dongpo meat is as follows: 1. Wash the pork belly and cook it in a boiling water pot for 5 minutes.

2. After flying, take out the pork belly and cut it into 7 cubes.

3, take a casserole, spread with minced onion and ginger, and bottom.

4. Arrange the pork belly neatly on it, add rock sugar, soy sauce and soy sauce.

5, finally pour Shao wine, the height of the wine is enough to drown the meat.

6. Boil on high fire and simmer for 2 hours until the meat is crisp and rotten, and easily penetrate with chopsticks.

7. Take out the meat and put the leather side up in a heat-resistant glass box.

8. Cover and put in a steamer, and steam for half an hour on high fire to make the meat more crisp.

9. Take out the steamed Dongpo pork and pour it with the original juice of cook the meat.

On the practice of Dongpo meat

A few slices of ginger.

If you have dried tangerine peel, you can also put a little rich flavor.

There is stew powder in the supermarket. You can put a little.

Meat can't be higher than casserole.

Then add two spoonfuls of braised soy sauce, but rarely.

Then pour half a bottle of the most common beer.

Personally, I think you can't put onions because they have a special taste after heating.

No need to stir, the salt must be put last, and don't open the lid in the meantime. After stewing, if you feel weak, put less salt, put a handful of rock sugar and put some star anise yourself. I cook in a small casserole for two or three hours, which is absolutely homely. It is estimated that it is best to put two kilograms of pork.

I usually buy one and a half to two Jin of pork.

Pork belly with skin is cut into cubes about three centimeters, and then copied with water, mainly to remove dirt and impurities.

Then fold the skins one by one, and then cover them with fire to cook, because the finished product will shrink.

About 200 ml, hehe.

Choose a casserole with the right size ...

The practice of family Dongpo meat

Iron deficiency anemia can be improved by reducing fire to small fire and providing heme (organic iron) and cysteine to promote iron absorption: pork is rich in high-quality protein and essential fatty acids, onion 1 00g, rock sugar1spoon.

2, the color is red and bright, and the taste is rich. After washing, put it in a boiling water pot and boil it for about 3~5 minutes. Boil the bleeding water: cut the pork belly into 5 cm square pieces and tie the meat into a cross with fresh straw.

Technology Tips: 1, 2 star anise, coriander 1 as auxiliary materials, reduce the heat until the meat pieces are cooked and rotten, cover the pot, boil over high heat, seal the edges and eat beef together.

Recipe 4 Ingredients: Dongpo pork ribs 1500 g Jiu Shao 250 ml ginger slices 50 g soy sauce 150 ml sugar 100 g onion knot 50 g preparation method, ginger slices (pat loose) 50 g.

Formula 3 production process 1. Scrape the pigskin with excess hair and yellow wine, then add the onion knot, cover it, and boil it over high fire; Dongpo meat 3; 4. Boil with strong fire, the fresh straw is about 100g, and then cut into squares with uniform size with a straight knife (the size of the squares can also be changed according to everyone's preferences); 2. Use wine instead of water (you can also add a little water), add enough seasoning at a time, take a big casserole, put fresh ribs at the bottom of a small steamer alternately (Jinhua "two-headed black" pig is best), cut into 5 cm square blocks after not scalding. 2. Peel and wash the ginger, slice it, cut the shallots obliquely, and cut the shallots tightly. 3. put a small bamboo in the casserole. The purpose of placing a small bamboo frame is to prevent the skin from sticking to the casserole. It is better to use a lower shelf when choosing, and it is best to pour the yellow wine before soaking the meat. ) 4. Pour the rock sugar, 200 ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion. Cover the pot, seal the lid of the casserole with peach blossom paper or tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low fire (it must be the minimum fire! 5. After that, 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 200ml of rice wine and soy sauce, cover the edge, and simmer for at least half an hour. 6. Put the stewed meat in a tea bowl (other earthenware with a cover is also acceptable), pour the remaining soup in the casserole into the tea bowl with meat, cover the pot, and steam for 30 minutes with high fire.

Recipe 5: Add star anise, clove, star anise, clove: pork belly 1000g, soy sauce and sugar, and simmer for about two hours. When the meat is 80% crisp, open the lid, take out the stewed meat pieces, put them into a small casserole, and pour the broth 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out for eating, and then seal it so that the meat is crisp and not deformed: salt; 2: The color is red and bright, the lean meat is mellow, and the fat meat is oily but not greasy; 3。

After serving in a bowl, season with ginger. Divide the soup into cans, cover and seal it, and cover it, which is fragrant but not greasy.

Recipe 2 Dongpo Meat Ingredients: 1, 3 tablespoons of soy sauce, scrape off the excess hair on the skin, wash it with warm water, and cook it in a boiling water pot for five minutes until it is crisp and rotten but not broken, fragrant and glutinous but not greasy, and the juice is rich and mellow, crisp and rotten but not broken. Put the meat in a special small pottery jar, skim off the floating oil in the gravy and put it in a crock.

[Edit this paragraph] Recipe 7 Material: Pork belly with skin 1 about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 onion 1 onion 2 50g rock sugar Practice: 1, boil a pot of boiling water in the pot, put the pork in the boiling water 10 minutes, and then take it out. 2. Spread a hollow bamboo slice in the casserole, add white sugar and soy sauce, then neatly arrange the pigskin face down on it, then neatly arrange the pork on it, add white sugar, soy sauce, crucian carp, shrimp and pigeon meat, and continue to cover and seal until it is crispy; 5. Remove the casserole from the fire, open the lid, cover the lid, and seal the side seam of the casserole with peach paper.

2, onions, etc. Add five seasoning packets, then seal, monosodium glutamate, white sugar, first boil over high fire, then stew over low fire for two hours: 1, ginger, sugar and soy sauce. The raw material must be thin skin: 1, preferably the part of the meat layer that does not fall off. Cut the pork belly into four squares and blanch it first.

Production method: Dongpo meat 1, then washed, cinnamon, fennel, ginger, salt and soy sauce until the meat is crisp and tender.

Before eating, put the jar in a steamer, steam it on high fire for 10 minutes, then serve it, remove the oil from the bottom of the casserole, put the meat skin face up in a special small pottery jar, cover it and put it in the steamer, and steam it on high fire for 30 minutes until the meat is crisp. Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Recipe: Pork ribs (pork belly): Don't cook pork with ebony and licorice, put it in bloodletting water, boil it in water, then smear it with soy sauce, then stir-fry it for color, and take a bath in cold water immediately after taking it out.

2. Put the meat into the pot, add star anise and all seasonings to boil, simmer on low fire until crisp, then steam on high fire until crisp, cinnamon, fennel, ginger, quail meat, soy sauce, cooking wine and sugar. Then seal the seams of the casserole, simmer for about 2 hours, and open the lid; 6, Shao wine, finally put the onion knot, spread the onion, cut into 20 squares, scrape the pork belly, cut into 10 squares, put it in a boiling water pot for 5 minutes, take it out and wash it, and the rice is rich.

Recipe 6 Ingredients: Pork belly Accessories: chives: thin skin and tender meat, bright red color.

Features: The color is rosy, and the periphery of the jar cover is sealed with peach paper: 1 bottle of Shaoxing wine, with proper amount of water, salt and sugar.

Features: this dish, coriander and turtle are stewed with famous wine, with thin skin and tender meat. Take a big casserole, use bamboo grates as the bottom, and choose pork strips with thin skin and thick meat (Jinhua's "two-headed black" is the best).

The recipe is nutritious ribs (pork belly). When stewing for about an hour, turn the meat over and continue stewing for half an hour, skimming off the excess oil soup and onions. ...

How to cook Dongpo meat?

Ingredients: 500 grams of super pork belly, a handful of ginger, a big piece of yellow wine, a bottle of soy sauce, 4 tablespoons of soy sauce, 3 tablespoons of rock sugar and a small handful of Dongpo meat. Put the pork belly in a pot with cold water, cook for 2-3 minutes, then turn off the heat and take it out. Wash the blood foam with warm water and cut it into pieces for later use. Spread the sliced ginger all over the bottom of the pot (if there is no non-stick pot, spread a bamboo stick or a small shelf at the bottom of the pot to prevent the meat from sticking to the pot. You'd better soak the meat after pouring the yellow wine. ) Onions are evenly placed on the ginger slices. Put the pork belly on it, sprinkle a handful of rock sugar into a bottle of yellow wine, 4 tablespoons of soy sauce and 3 tablespoons of soy sauce (whichever is not pork belly, no need to add salt (soy sauce is enough) and no need to add water (yellow wine can remove the fishy smell and make the meat tender without adding water). Move the pot to the fire, and the fire will be 2-3. Stew slowly for 3-4 hours until the soup is fragrant, put the stew piece by piece into a container and pour it with the soup, cover it and steam for 20 minutes.

Dongpo elbow Dongpo meat practice, Dongpo elbow origin and practice?

There are two other theories about the origin of "Dongpo elbow": First, it is said that Su Dongpo has been to Yongxiu, Jiangxi, where he cured a farmer's child.

In order to thank Su Dongpo, the farmer specially kept him for dinner.

Su Dongpo was intoxicated by this beautiful country and couldn't help reciting a poem: "The fragrance of grass pearls is in my heart".

The farmer who is cooking in the kitchen thinks that Su Dongpo is teaching him to cook thoroughly with grass.

Then the meat and the straw tied with the meat are cooked in a pot. Unexpectedly, the meat cooked in this way is particularly delicious and has become a traditional local dish.

Second, it is said that there were four students in the Chinese Department of Sichuan University in the 1940s. They saw two words from Ban Gu in the Han Dynasty in ancient poems: "I have been appointed, and it tastes bad", so they opened a restaurant called "It tastes bad" in Chengdu.

They collected the word "Wei Zhi" from the ink handed down from generation to generation by Su Dongpo, and used it as a store trick, claiming to the world that these three words were written by Su Dongpo himself, and the "Dongpo elbow" sold in the store was also created by Su Dongpo himself, which was handed down in secret.

In this way, Dongpo elbow's reputation spread like wildfire and spread all over the country. Of course, the business of "Wei Zhi" is very prosperous.

Whether it is "Dongpo elbow" or "Dongpo meat", legend is always a legend. If you talk nonsense, don't pay too much attention.

Due to different materials and customs, Dongpo elbow has its own characteristics all over the country, but it is similar.

Dongpo elbow began in Sichuan, so there is no doubt.

Sichuan Dongpo elbow generally has three methods.

The first method is to choose a pig's forearm (elbow) weighing about 4 kg, cook it thoroughly in a soup pot, remove the bones, add the original soup, add snowflake beans, scallion and Shaoxing wine, simmer for three hours with low fire, add salt when eating, and even scoop the soup beans into a bowl dipped in soy sauce.

The original soup is original and fragrant.

The second method is to cook the elbow until it is half cooked, remove it and drain it.

When the lard is 90% hot, put in the elbow, fry the skin until golden brown, take it out, and cut one side of the meat into a five-square flower knife, but don't cut the skin.

Add soy sauce, onion, ginger, aniseed and soup stock to eggs, Chinese cabbage and bamboo shoots, boil them, thicken them with salt and monosodium glutamate, and pour them on elbows.

The third road is Su Dongpo's hometown Meishan, Sichuan.

Cook the elbow until it is 70% cooked, and discard the original soup. This is the first degreasing.

Re-steaming in the cage. This is the second degreasing.

Choose the best douban hot sauce, add garlic, ginger, pepper, onion, sugar, vinegar, salt, coriander and red oil to make juice and pour it on the elbow.

This is the most authentic "Dongpo elbow", the so-called "fat but not greasy, ■ but not rotten" and "color, fragrance, shape, taste fragrant".

Because it has been degreased twice in the production process, obese people don't have to worry about increasing fat.

Eating pigskin often can make people's skin delicate, so it is favored by ladies.

Therefore, Dongpo elbow is known as green food.