Why is Dongpo meat called Dongpo meat? Because it is said that it was initiated by Su Dongpo. Su Dongpo not only writes well, but also eats, and likes to study how to cook food. This Dongpo meat is one of his research achievements. Specific to the practice of Dongpo meat, in fact, it is very simple, that is, put the pork belly in a shallow casserole and simmer it (or steam it). While simmering, of course, you have to adjust the taste and color. Let's follow the process:
The first step: blanching. Fresh pork belly is boiled in a cold water pot. After being cooled with cold water, cut into pieces, and it is best to tie it with straw tape or rope.
Step 2: set the meat. Put it in a casserole, put onions, ginger, dates, dried tangerine peel, etc. at the bottom of the casserole, and then put the cut meat.
Step 3: Add seasoning. 3 tablespoons of soy sauce, 20 grams of rock sugar, one spoonful of salt, and rice wine without meat.
Step 4: Simmer. After the fire starts, turn to low heat and simmer for half an hour to an hour.
Step 5: Steam. After stewing, put it in a bowl and steam it in a pot for 2-30 minutes when eating.
Finally, talk about the formula:
600g of pork belly, 6 jujubes, 4 pieces of dried tangerine peel, 300g of shallots, 20g of ginger, 500ml of yellow wine, 20g of rock sugar, 0g of white sugar10g, braised soy sauce 100ml and 3g of salt.