2. Put bamboo sticks on the bottom of the casserole to prevent the skin from sticking to the bottom of the pot. It is most convenient to have a bamboo grate, but I don't. I use a broken bamboo stick to play the same role.
3. Be careful not to break the meat when turning it over and moving it into other containers.
After 4 or 3 hours of stewing, the meat is actually cooked and rotten, but it is not fragrant enough. After steaming for another 30 minutes, it will smell different.
5. Cover the plastic wrap when steaming to prevent water vapor from entering the container and affecting the taste. If it is a covered stew, it is best. If you are worried about the safety of plastic wrap, it is ok to cover it with a big plate.
6. Long-term stewing and steaming are the tricks of Dongpo meat, which is fat but not greasy, thin and not firewood-a lot of fat in fat meat is stewed, and fat is absorbed by lean meat, which is complementary to fat and thin, delicious and soft, and melts at the entrance. I think some hotels and restaurants can't do it, but I still feel bad about the temperature. If you want to eat, make a pot of tea, hold a book, guard your small casserole and stew slowly!
7. You can cook more at a time, steam as much as you eat, and put the rest in the refrigerator in a sealed way. When to eat and steam, it is not a problem to keep it for 3 or 5 days.