Dongpo pork is the main ingredient. The color is red and bright, fragrant and glutinous, but not greasy. Dongpo meat is delicious and deeply loved by people. So do you know the most authentic way to make Dongpo meat? What are the ways to make Dongpo meat? How to make Dongpo meat delicious? Let Xiaobian introduce it to you.
The process of making this delicious food requires some skills to make Dongpo meat more tasty. So what are the skills? Let's take a look at the tricks with Xiaobian.
Method 1
Materials
Prepare the required pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, crystal sugar, star anise, pepper, cinnamon and clove.
Practice
1. Wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim the floating foam, cook for 4 or 5 minutes, take it out, and cut it into cubes about 4 or 5 cm.
2. Wash the chives thoroughly; 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 pieces evenly, with the skin facing downwards. Sprinkle the spices in 2, add cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, bring to a boil with high fire, turn to minimum fire, cover and stew for about two hours, and add salt to taste later.
4. Open the lid, gently turn the meat piece over, with the skin facing up, and cook for another half an hour with slow fire.
Method 2
Materials
Meat with three layers of flowers, green onions, ginger slices, carved wine (or yellow wine or Shaoxing wine), white sugar and soy sauce.
Practice
1. The most important part of this dish is the selection of ingredients. You should choose five flowers and three layers of meat, with skin ~ that is, there should be three layers of white fat and three layers of red meat. Especially the first layer of fat under the skin is thicker. This is the key to success. Only by choosing this kind of meat and stewing it for a long time can the meat be layered and rich in taste without becoming dry.
2. Turn on a big fire, put hot water in the pot, and put the skin down in the pot. When the meat is set, it can be removed. Blanching and scalding can remove excess blood and fix the shape of meat, which is convenient for cooking.
3. blanch the scalded meat in cold water for a while, and cut it into large pieces (about 1.2 halves) with a knife.
4. Take a casserole with scallion and ginger slices at the bottom.
5. code the skin down on the onion and ginger. It's very important that the skin is facing down, so that the skin can be better colored, and it won't become loose when cook the meat is stewed for a long time.
6. Don't put water into Dongpo meat. Put all the carved wine or other yellow wine and Shaoxing wine.
7. pour a bowl of carved wine and half a bowl of soy sauce into the casserole.
8. Then put more than half a bowl of sugar on it. Cover the casserole, bring the fire to a boil, and then simmer for 2 hours. (This time has something to do with the amount of meat you put in. When the soup is about to dry and become thick, you'd better take a look at it in 1.5 hours to avoid overcooking, which will make it bitter when it is stewed too much.)
9. After two hours of slow stewing, the meat is already cooked. Take it out, turn it into a steamer and steam it for 31 minutes, so as to force out the excess oil and make it fragrant but not greasy.
tip
the key to this dish is that it has three layers, especially the first layer of fat under the skin is thicker. No matter how long it takes to buy the wrong meat, no matter how good the ingredients are, it is difficult to make it. Only by choosing the right meat and stewing it for a long time can the meat be layered and rich in taste and not dry.
Method 3
Material
1111g pork belly, 111g onion, 111g rock sugar, 511g Shaoxing wine, 51g ginger, 111g light soy sauce and 21g dark soy sauce.
Practice
1. Prepare the ingredients.
2. Wash pork belly and cook it in a boiling water pot for 5 minutes.
3. Take out the streaky pork and cut it into 7 square pieces.
4. Take a casserole, spread it with onion and ginger, and put it at the bottom.
5. Arrange the pork belly neatly on it, and add rock sugar, soy sauce and soy sauce.
6. Finally, pour Shao wine, and the height of the wine is enough to drown the meat.
7. Bring to a boil over high heat, and simmer for 2 hours until the meat is crisp and rotten, and stick it through easily with chopsticks.
8. Take out the meat and put the skin face up into the box.
9. Cover and put in a steamer, and steam for half an hour with high fire to make the meat more crisp.
11. Take out the steamed Dongpo pork and pour it with the original juice of cook the meat.
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