raw-food material

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

manufacturing method

Dongpo meat 1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics:

The skin is thin and tender, the color is red and bright, the taste is rich and mellow, crisp and rotten but not broken, fragrant and waxy but not greasy.

Menu 2

Dongpo pork raw materials: pork belly 600g, 2 star anise, coriander 1.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.

Exercise:

1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.

2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.

note:

1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.

2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.

Menu 3

manufacturing process

1. Scrape off excess hair from pigskin, wash it, put it in a boiling water pot for about 3 ~ 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;

2. Take a 1 casserole, put it on the bottom with a small bamboo stand, spread the scallion and ginger pieces (peel and pat loosely), put the pigskin down on the scallion and ginger, add sugar, soy sauce and yellow wine, then add the scallion knot, cover it, and boil it over high fire;

Dongpo pork 3. Then seal the edge seam of the casserole, simmer for about 2 hours on low heat, and open the lid;

4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;

5. Remove the casserole from the fire, open the lid, put the meat into a special small clay pot, and skim off the oil slick on the gravy;

6. Divide the soup into cans, cover and seal it, and steam it for about half an hour on high fire until it is crispy.

Process prompt

1. The raw material must be fresh ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), cooked and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);

2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;

3. The combination of stewing and steaming can meet the requirements of crispy meat, no deformation and no greasy oil.

Dietary nutrition

Pork ribs (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Formula stage chart

Pork ribs (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

Menu four

Raw materials:

Dongpo pork sparerib 1500g

Jiu Shao 250 ml

50 grams of ginger

Soy sauce 150ml

Sugar100g

50 grams of onion

Method:

1. Choose pork belly with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape off the excess hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it and cut it into 20 pieces.

2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.

Features:

This dish is stewed with thin-skinned tender meat and famous wine, with bright red color, strong juice, crisp and rotten but not broken shape, fragrant and glutinous but not greasy.

Menu five

Raw materials:

Pork belly 1000g, fresh straw 100g, refined salt, soy sauce, cooking wine, sugar, star anise, clove and cinnamon.

, fennel, ginger, onion.

Method:

Cut the pork belly into 5cm square pieces, bind the meat into a cross shape with fresh straw, put it in a crock, add appropriate amount of water, salt, soy sauce, cooking wine and white sugar, put it in a five-spice bag made of star anise, clove, cinnamon, fennel, ginger and onion, then seal it, boil it with high fire and stew it with low fire for two hours. After putting the bowl on the table, cut the straw with scissors.

Features:

The color is bright red, the lean meat is mellow, the fat meat is oily but not greasy, and the rice flavor is rich.

Menu six

Raw materials: pork belly

Accessories: leek and ginger

Seasoning: salt, monosodium glutamate, sugar, soy sauce, Shaoxing wine.

Cooking method:

1. Put the whole pork belly into the pot, boil it, take it out, rinse the impurities with clean water, and cut it into squares with the same size by changing knives;

2. Spread a hollowed-out bamboo slice in the casserole, spread chives on the bottom, stack ginger slices, stack the meat pieces neatly, with the skin facing down, pour a proper amount of Shaoxing wine, soy sauce and sugar, simmer for about an hour, then turn the meat pieces upside down and continue to stew for half an hour, skimming off the excess oil soup;

3. Take out the stewed meat and put it in a small casserole, pour in the stock and steam for half an hour.

Features: ruddy color, fat but not greasy.

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Menu seven

Ingredients: pork belly with skin 1 about 500g Shaoxing yellow rice wine, 400ml soy sauce, 2 tablespoons ginger 1 root onion 1 root chives, 2 root rock sugar 50g.

Practice: 1. Boil a pot of boiling water in the pot, put the pork in the boiling water for 10 minute, then take it out and let it cool. After blanching, cut into 5 cm square pieces.

2. Peel and wash the ginger, slice it, obliquely cut the onion, cut the onion into sections, and then knot it.

3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the sliced meat down.

Dongpo meat is placed on onion and ginger slices (I don't have a small bamboo frame at home, so I use an iron frame instead. Let's adjust measures to local conditions! The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. It is best to use a lower frame when choosing, and it is best to soak the meat after pouring yellow wine. )

4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion; Cover the pot, seal the lid of the casserole with peach blossom paper or tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low fire (it must be the minimum fire! )

5. After that, turn off the fire and open the lid, turn the meat upside down (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the lid and seal the edge, and simmer for half an hour.

6. Put the braised pork in a tea bowl (other pottery with a cover is also acceptable), pour the remaining soup in the casserole into a tea bowl with meat, cover it, and steam for another 30 minutes. Sprinkle some onion knots for decoration before serving.