I believe you may have eaten too much braised pork. Indeed, the best condition for braised pork to be delicious is to look fat but not greasy. I don't know if you have heard of Dongpo meat. It is said that this dish was created by Mr. Dongpo himself by an accidental opportunity and inspiration, and it continues to this day. If you want to make Dongpo meat delicious, you actually have to master some key steps. Today, I will share with you a fat but not greasy method of Dongpo meat.

The main materials needed to make Dongpo pork are pork belly with skin, onion, ginger, soy sauce and oyster sauce, sugar and salt.

Dongpo Pork Step 1: The most important thing for us is to clean the pork belly. It should be noted that the pork belly we buy is best to be fat and thin, so that the pork belly tastes more layered. Then put a proper amount of carved wine in the pot and cook it in cold water until it is mature. Rinse the cooked pork belly with cold water, let it cool to control the moisture, and then cut the pork belly into pieces of the same size for later use.

Prepare some other ingredients and seasonings, wash the shallots, cut the ginger into small pieces, and then spread the ginger slices and shallots in a moderate earthen pot. Then put the skin of the pork belly on the chives, and then add some rock sugar, soy sauce, salt, chicken essence and oyster sauce. Then add a proper amount of pepper wine and water, as long as the water and all the sauces are just less than half of the pork belly, simmer for about half an hour after the fire is boiled, then turn over one side of the pork belly and continue to stew the rest.

The stewed Dongpo meat looks red and bright, tastes soft and delicious, and is fat but not greasy. The most important thing is that Dongpo meat is also mixed with the flavor of onion and sauce, which is full of rich onion sauce flavor. Friends who like this Dongpo pork also remember to collect it You might as well do an interview at home when you are free.