The main ingredients and shapes of braised pork are similar. The main ingredients are half-fat and half-thin pork, and the finished dishes are neatly packed mahjong pieces, which are bright red and agate-colored. Pick up a piece and taste it, soft but not rotten, fat but not greasy.
Dongpo Meat is said to have been created by Su Dongpo, a poet in the Northern Song Dynasty (a native of Meishan, Sichuan), and its earliest birthplace is Meishan, Sichuan. The prototype is Xuzhou giving back meat, which is one of the "four treasures of Dongpo" in Xuzhou.
The practice of Dongpo meat:
Materials:
Pork belly, 3 bundles of onion, 8 slices of ginger, 2 cups of cooking wine, 2/3 cups of soy sauce, half a spoonful of soy sauce, and 4~5 pieces of rock sugar.
Practice:
1, pork blanching, cut pork into a finger-long square, spread thick scallions in a casserole, and evenly distribute ginger slices on the scallions.
2. After adding the pork, pour in a proper amount of water, so as to overflow the onion, then pour in cooking wine, soy sauce and soy sauce, add a few pieces of rock sugar, cover the pot, and cook on low heat for 90 minutes.
3. Pick up the cooked pork belly, put it in a big bowl with the skin facing up, pour the original juice from cook the meat, and steam it for 30 minutes before eating.
Practice 2:
Ingredients: pork belly with skin 1 piece, Shaoxing yellow wine, 2 tablespoons soy sauce, ginger 1 piece, green onion 1 piece, 2 shallots, and 50g of rock sugar.
Practice:
1. Boil a pot of boiling water in the pot, put the pork in boiling water for 10 minute, then take it out and let it cool, and cut it into 5 cm square blocks after it is not hot.
2. Peel and wash the ginger, slice it, slice the scallion obliquely, and cut the shallot into sections and tie it.
3. Put a small bamboo frame in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat pieces on the onion ginger slices with the skin facing down.
4. Pour rock sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot and sprinkle with a little onion; Cover the lid, seal the lid edge of the casserole with tin foil, boil for 3 minutes on high fire, then simmer for about 50 minutes on low heat.
5. Turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour the remaining 200 ml of yellow wine and soy sauce, cover and seal the edge, and simmer for half an hour at least.
6. Put the braised meat into a tea bowl, pour the remaining soup in the casserole into the tea bowl containing the meat, cover it and steam it for another 30 minutes with high fire.