Dongpo meat is a famous dish in Zhejiang cuisine, which has a high face value, bright red color, thin skin and tender meat, strong taste and mellow juice, but not greasy, and has a unique flavor.
Then how should we cook Dongpo pork at home? Let's take a look:
1, prepare the required ingredients, mainly pork, onion, sugar, Shaoxing wine, soy sauce and ginger.
2. First, pour boiling water into the pot, then add onion and ginger to cook for 5 minutes, and then put the chopped pork belly into the pot to cook.
3. Put star anise, chives and ginger slices at the bottom of the casserole, preferably evenly spread into a layer, and then put the cooked pork skin down tightly in the casserole.
4. First, sprinkle white sugar on the pork, then pour in soy sauce and Shaoxing wine. When the amount of Shaoxing wine reaches eight points, you can't release water.
5. Cover the casserole and bring it to a boil. After the pot is boiled, skim off the floating foam, then choose a small fire and simmer slowly. It will take about two hours to get out of the pot.
6. After the meat is cooked, it will be steamed for an hour. You can choose to put it in a stew, and after stewing, you can pour the original juice of the stew.