It is said that there is a delicacy in Haining called vat meat, which seems to be large pieces of braised pork. I really want to eat it and want to make it at home. Here are the pictures~

Haha, this is actually Dongpo meat.

You can find out if you look up the allusion of Haining vat meat.

Ingredients: 1,500 grams of pork belly rib meat, Shaoxing wine, 250 ml of ginger, 50 grams of soy sauce, 150 ml of white sugar, 100 grams of green onion knots, 50 grams. Preparation method: 1. Choose pork belly rib meat with thin skin and thick meat (Jinhua "two-headed black"

(preferably), scrape off the remaining hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes to boil the bleeding water, wash it again, and cut it into 20 cubes.

2. Take a large casserole, put a small steaming rack on the bottom, first put onion and ginger pieces, then arrange the pork neatly on top, add sugar, soy sauce, Shaoxing wine, add onion knots, cover the pot, and use

After the meat is boiled over high heat, seal the sides, then simmer over low heat for about two hours. When the meat is 80% crispy, open the lid, turn the meat over, seal again, and continue to simmer over low heat until crispy.

Then take the casserole away from the fire, skim off the floating oil, put the skin side up into two special small clay pots, cover them, seal the pots with peach blossom paper around them, put them in a cage and steam them over high heat for about half an hour, until

The meat is crispy and tender.

Before eating, put the jar into a steamer, steam over high heat for 10 minutes and serve.

Features: This dish is made of thin-skinned and tender meat stewed in famous wine. It has a bright red color, a mellow and juicy taste, is crispy but not broken, and is fragrant and glutinous but not greasy.