What is the difference between the braised pork we make now and the old Dongpo pork? Feeling from the taste of eating, not too much difference ah, but in fact to speak of these two methods of meat, there is still a gap, then where is the gap? The following are some of the points.

Knife

Dongpo meat and braised meat, the knife used is different, Dongpo meat half cut are larger square, square square, each head is very large, and braised meat is different, braised meat head is not as large, so that from this point on can be distinguished.

Cooking method

Dongpo meat and braised meat cooking method is also different, braised meat half cut pieces of small, that is because braised meat, a gang are fried, in the frying, will put some, big rock candy, not supermarket kind, but a little bit of yellow, a very large piece of that kind of rock candy, so as to achieve the effect of the braised meat on the color, dongpo pork is not at all. Dongpo meat is after cooking the wind method of production, his main is yellow wine, in which play to make the meat more crispy, fat but not greasy effect.

Selection of meat

Dongpo meat and braised meat and then choose the meat mountain, there is also pay attention to, although both are five-flower meat, but the five-flower meat is also different, Dongpo meat of the five-flower meat, are generally thin skin, so that the meat in the cooking, in order to play the maximum effect, and such a skin of the meat is Dongpo meat is the best point that the meat is very soft skin, young and old, but braised pork is the opposite. On the contrary, the meat skin of braised pork, is generally harder, so that it can be better fried.

The above is the difference between braised pork and Dongpo meat, do not eat mixed, Dongpo meat is a lot more expensive than braised pork, do not let people take braised pork to top the Dongpo meat.