Accessories: appropriate amount of oil, 5 dried red dates, 60g of rock sugar, 60ml of soy sauce, 3g of ginger, 4 tablespoons of soy sauce 1/,a few shallots, appropriate amount of water, 6 lotus seeds, 5 longan, Shaoxing wine1spoon.
The practice of Dongpo meat
1, select streaky pork belly, wash it with warm water and cut it into large pieces for later use.
2, tied with a thin rope, not only for the sake of beauty but also for the process of making it, the shape of the meat will not go out of shape, and it will taste good.
3, the pot is eight minutes hot, pour half a bowl of oil.
4, the oil is seven minutes hot, put the skin up into the pot.
5. Gently press the meat with a spatula, and slowly fry the fat in the meat with a small fire to be golden yellow. Then take out the meat, control the fat and brush it in the pot.
6. In order to prevent the meat from burning, we first spread bamboo sticks in the pot. If not, we can spread dried lotus leaves and straw mats.
7. Spread ginger slices and scallions.
8. Spread the tied pork belly.
9. Prepare another pot and put a bowl of water and rock sugar in it.
10, the fire is boiling and continues to boil.
1 1, cook until it is slightly thick, turn it to low heat, stir it four times with a spoon, and boil it slowly. If it is thick and discolored, you can draw it and turn off the fire.
12, scoop a proper amount of sugar, soy sauce, soy sauce and Shaoxing wine, mix and pour each piece of pork.
13, pour a proper amount of water, and the water does not reach two-thirds of the pork.
14, cover it, set air holes on it to aim at the black spots, and bring it to a boil with high fire.
15, pay attention to the pot can be adjusted to the steam hole after the fire boils, so that the steam in the pot will not overflow the lid.
16. After boiling, remove the onion and add red dates and lotus seeds. Turn the heat down and continue steaming for an hour.
17. Steamed meat can be inserted with chopsticks. Turn over and continue to stew until the juice is collected.
18 finished product drawing.