Why is Dongpo Pork called Dongpo Pork? Because according to legend it was first created by Su Dongpo. Su Dongpo not only wrote a good article, but also eat, but also like to study how to eat how to do. This Dongpo Pork is one of his research results. Specifically to the practice of Dongpo meat, in fact, is very simple, is the five-flower meat in a shallow casserole dish on low heat simmering (or steaming) can be. While it is simmering, of course, it needs to be seasoned and colored. Here's the process:

First step: blanch. Blanch fresh pancetta by boiling it in a pot of cool water. Cool in cool water and cut into pieces, preferably tied with a grass tape or string.

Step 2: Arrange the meat. Put in a casserole, the bottom of the casserole put onion, ginger, jujube, tangerine peel, etc., and then put on the cut meat.

Step 3: put seasoning. Old soy sauce 3 tablespoons, 20 grams of rock sugar, a spoonful of salt, pour yellow wine did not exceed the meat.

Step 4: Simmer. Turn the heat to low and simmer for half an hour to an hour.

Step 5: Steam. After simmering, put it into a bowl and steam it on the pot for 2-30 minutes when you eat it.

Finally, the recipe:

600 grams of pork, 6 jujubes, 4 slices of tangerine peel, 300 grams of small shallots, 20 grams of ginger, 500 ml of yellow wine, 20 grams of rock sugar, 10 grams of sugar, 100 ml of braised soya sauce, 3 grams of salt.

Dongpo Pork

Ingredients

1000 grams of three fat and seven lean pancetta, 150 grams of yellow wine, 150 grams of soy sauce, 50 grams of rock sugar 2 petals of star anise, green onions, the right amount of ginger

Practice

1. Cut the pancetta into a large piece of 6-7 centimeters square,

2. Blanch the cut pork with water to wash away the blood foam. Then use the rope to trap the meat,

3. shallots cut into segments, will cut large pieces, yards in the bottom of the casserole,

4. will be bundled with the flesh of the flesh of the flesh of the five-flower meat skin-side down, neatly yards, and then under the icing sugar, yellow wine, soy sauce, covered with a lid, simmering for an hour and a half,

5. an hour and a half will be turned over to the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the skin-side up, continue to simmer for an hour,

6. When the meat is crispy, pick out the green onions and ginger, collect the juice over high heat until sticky, out of the spoon on the plate, the gravy will be poured on the meat can be.