Dongpo pork uses pork as the main ingredient. Bright red in color, fragrant and glutinous but not greasy. Dongpo meat is rich in color and flavor, and is deeply loved by people. So do you know the most authentic way to make Dongpo Pork? What are the ways to make Dongpo Pork? How to make Dongpo Pork delicious? Let the editor introduce it to you.
The process of making this delicacy requires some skills to make Dongpo Pork more delicious. So what are the skills? Let’s take a look at the secrets with the editor.
Method 1
Materials
Prepare the required pork belly, chives, ginger, dark soy sauce, light soy sauce, cooking wine, rock sugar, star anise, peppercorns, and cinnamon ,clove.
Method
1. Wash the large pieces of pork belly, put it in a pot with cold water, add cooking wine and bring to a boil, skim off the foam, cook for 4 or 5 minutes, take it out, and cut it into about 4 or 5 pieces. Centimeter square.
2. Remove the roots from 1 handful of chives and wash; peel and fluff the ginger; 2 or 3 star anise, Sichuan peppercorns, cinnamon, and a little cloves and set aside.
3. Spread the chives evenly on the bottom of the casserole, place the ginger pieces evenly with the meat skin side down, sprinkle in the spices in 2, pour in cooking wine, dark soy sauce, light soy sauce, rock sugar, and add Warm water should not cover the meat, bring to a boil over high heat, turn to minimum heat, cover and simmer for about two hours, add salt to taste later.
4. Open the lid, gently turn the meat over, with the skin facing up, and cook over low heat for another half an hour.
Method 2
Ingredients
Three-layered meat, scallions, ginger slices, Huadiao wine (or rice wine, Shaoxing wine), sugar, and soy sauce.
How to do it
1. The most important thing about this dish is the selection of ingredients. You should choose meat with three layers of streaks and three layers of white fat. layers, and the red meat part also needs three layers. Especially the first layer of fat under the skin is thicker. This is the key to success or failure. Only by choosing this kind of meat and stewing it for a long time can the meat be made with clear layers and rich taste without becoming dry.
2. Turn on high heat, add hot water to the pot, and put the meat into the pot skin side down. Take it out after the meat is set. Blanching removes excess blood and helps the meat set its shape for easier cooking.
3. Place the blanched meat in cold water, then cut it into large pieces (about 1 in 2 pieces).
4. Take a casserole and put green onions and ginger slices on the bottom.
5. Put the meat skin side down on the green onion and ginger. It is important to keep the meat skin side down so that the skin can color better and the meat will not fall apart when stewing for a long time.
6. Don’t add any water to the Dongpo pork. Add Huadiao wine or other rice wine or Shaoxing wine.
7. Pour a large bowl of Huadiao wine and half a large bowl of soy sauce into the casserole.
8. Then put half a bowl of sugar on top. Cover the casserole, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. (This time is related to the amount of meat you put in. When the soup is almost dry and becomes very thick, it is OK. It is best to check it after 1 and a half hours to avoid burning it. If it is stewed, it will become boiling. Bitter,)
9. After two hours of slow stewing, the meat is already cooked. Take it out, turn it into a steamer, and steam it for another 30 minutes. The purpose of steaming is to force out the excess fat and make it fragrant and fragrant. Not boring.
Tips
The key to this dish is to have three layers of pork belly, especially the first layer of fat under the skin should be thicker. If you buy the wrong meat, no matter how much time you spend, no matter how good the ingredients are, it will be difficult to make it. Only by choosing the right meat and stewing it for a long time can the meat be cooked with distinct layers, rich taste and not become dry. Baba's.
Method 3
Materials
1000 grams of pork belly, 100 grams of green onions, 100 grams of rock sugar, 500 grams of Shaoxing wine, 50 grams of ginger, raw 100 grams of smoked and 20 grams of old smoked.
Method
1. Prepare the ingredients.
2. Wash the pork belly and cook it in a boiling water pot for 5 minutes.
3. Take out the dried pork belly and cut it into cubes of about 7 taels.
4. Take a casserole, put onions and ginger on the bottom.
5. Arrange the pork belly neatly on top, add rock sugar, light soy sauce, and dark soy sauce.
6. Finally, pour in Shaoxing wine to a height that covers the meat.
7. Bring to a boil over high heat, then reduce to a simmer and simmer for 2 hours until the meat is crispy and tender and can be easily pierced with a chopstick.
8. Take out the meat and put it into the box with the skin side up.
9. Cover and place in a steamer, steam over high heat for half an hour to make the meat more crispy.
10. Take out the steamed Dongpo pork and pour the original juice of the cooked meat on it.
Method 4
Ingredients
1 piece of pork belly with skin, about 500 grams, 400 ml of Shaoxing rice wine, 2 tablespoons of dark soy sauce, 1 piece of ginger, 1 piece of green onion , 2 chives, 50 grams of rock sugar.
Method
1. Boil a pot of boiling water, put the pork in and cook for 10 minutes until it bleeds, take it out and let it cool. When it is not hot, cut it into 5 cm square pieces. Blocky.
2. Peel and wash the ginger and slice it, cut the green onions diagonally into slices, cut the chives into sections and tie them into knots.
3. Put a small bamboo rack in the casserole, then put ginger slices and green onion slices on it, and then put the cut meat skin side down on the green onion and ginger slices (I don’t have a small bamboo rack at home, so Use an iron rack instead, and everyone should adapt to local conditions! The purpose of placing a small bamboo rack is to prevent the meat skin from sticking to the casserole. When you choose it, it is better to use a lower rack. It is best to pour the rice wine so that the meat can be soaked).
4. Pour rock sugar, 200 ml of rice wine, and 1 tablespoon of dark soy sauce into the pot. It is best to sprinkle in a few green onions; cover the pot with a lid, and seal the edge of the lid with peach blossom paper or tin foil. , bring to a boil over high heat for 3 minutes, then turn to the minimum heat and simmer for about 50 minutes (must be the minimum and minimum heat!).
5. After that, turn off the heat and open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and dark soy sauce, cover the lid, seal the edges, and set the heat to minimum Simmer for half an hour.
6. Put the stewed meat into a tea bowl (other pottery with a lid can also be used), pour the remaining soup in the casserole into the tea bowl with the meat, cover it and separate it. Steam the water over high heat for another 30 minutes. Sprinkle a few green onion knots for decoration before serving.
Tips
1. The small bamboo rack or bamboo grate you choose must be low so that the wine can soak the meat. If it cannot be soaked, the wine will dry out the meat. There will be no taste either.
2. Use rice wine instead of water to roast the meat, which can remove the fishy smell and make the meat tender.
3. Peach Blossom Paper Peach Blossom Paper is a kind of calligraphy and printing paper first produced in Kaihua area of ??Zhejiang during the Ming and Qing Dynasties. It is whiter, tougher and translucent than ordinary calligraphy and painting paper, and can be used for engraving monuments and printing. , calligraphy and painting; in the past, it was often used by folk to paste windows. In Japan, the windows of Japanese-style houses are still papered and used to seal the earthen pots used to make Dongpo pork.
Method 5
Ingredients
500g pork belly, 1 green onion, 1 piece of ginger, 50g Shanghai green, 400ml rice wine, 30ml light soy sauce, 10ml dark soy sauce, 30g sugar, a little salt.
Method
1. Wash the pork belly and cut it into cubes, blanch it in a boiling water pot for 5 minutes to remove the blood, take it out and rinse it with clean water.
2. Cut the green onions into long sections and slice the ginger into slices. Place them on the bottom of the casserole to prevent the meat skin from sticking to the pot. Place the pork belly in the casserole with the skin side down.
3. Add rice wine, light soy sauce, dark soy sauce, sugar and salt to the casserole, cover with lid, bring to a boil over high heat, then turn to low heat and simmer for 1 and a half hours.
4. Take the pork belly out of the casserole and put it skin side up into a stew pot with a lid. Ladle the remaining soup in the casserole into the stew pot, cover it and steam it over high heat for 20 minutes. .
5. Wash the Shanghai greens, blanch them in boiling water, mix with a little oil and put them on a plate, put the pork belly on top, and finally pour the gravy on it.
Method 6
Ingredients: 600g pork belly with skin.
Accessories: appropriate amount of chives, appropriate amount of ginger, 100ml of soy sauce, 300ml of Shaoxing wine, 40g of rock sugar.
Method
1. Put the whole piece of pork belly with skin into a pot of boiling water and blanch until it boils for 2-3 minutes, turning over in the middle.
2. Take it out, scrape off the impurities and fine hairs on the skin with a knife, and cut into mahjong chunks.
3. Put a layer of broken bamboo skewers on the bottom of the casserole (it’s best to have a bamboo grate, I don’t have one, so I used bamboo skewers instead)
4. Then put the whole incense stick on it Green onions and sliced ??ginger into large pieces.
5. Place the meat pieces, skin side down, on top of the green onion and ginger.
6. Add Shaoxing wine, soy sauce and rock sugar.
7. Turn on the heat, bring to a boil, then turn to low heat, cover the pot and simmer for 3 hours. About an hour and a half in between, open the lid and turn over so that the meat is skin-side up, and continue to cover and simmer.
8. Carefully put the stewed meat into a heat-resistant container (purple clay stew pot is best, I don’t have one), remove the green onion, ginger and bamboo skewers in the soup, and try to remove the thick oil on the surface, pour On the piece of meat.
9. After the steamer is steamed, add the meat pieces, cover with plastic wrap, and steam over high heat for 30 minutes.
Tips
1. After blanching the pork belly, the impurities and fine hairs on the skin must be scraped off to make the skin of the finished product red and bright.
2. Don’t omit the last step of steaming the meat, it can increase the flavor.
3. Be careful not to break the meat when turning it over and taking it out.
4. Although meat is delicious, its cholesterol is high enough. One piece at a meal is enough, and no more than two pieces at most.
5. You can make more at one time and steam as much as you want. If you are not going to eat it temporarily, put it in the refrigerator and steam it when you want to eat it. It can be stored for three to five days without any problem.
Conclusion: Through the above introduction, have you fully understood the most authentic way to make Dongpo Pork? The above are several different ways of eating it introduced by the editor. The taste is very good. It’s great. Many men like to eat meat. You might as well make a delicious Dongpo Pork. I hope the editor’s introduction today can be helpful to everyone.