material
Prepare the required pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, pepper, cinnamon and clove.
method of work
1, wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim the floating foam, cook for 4 or 5 minutes, take it out, and cut it into cubes about 4 or 5 cm.
2, chives 1 wash the roots; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.
3. Spread the shallots evenly on the bottom of the casserole, put the ginger pieces evenly, with the skin of the meat facing down, sprinkle the spices in 2, pour in cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, and turn to the minimum fire. Cover and stew for about two hours, and then add salt to taste.
4, open the lid, gently turn the meat, the skin is up, and cook for another half an hour with slow fire.
Practice 2
material
Three layers of meat, green onions, ginger slices, carved wine (or yellow wine, Shaoxing wine), sugar, soy sauce.
method of work
1. The most important part of this dish is the selection of ingredients. You should choose five flowers and three layers of meat, with skin ~ that is, there should be three layers of white fat and three layers of red meat. Especially the first layer of fat under the skin is thicker. This is the key to success. Only by choosing this kind of meat and stewing it for a long time can the meat be layered and rich in taste without becoming dry.
2. Turn on the fire, put hot water on the pot, and put the skin down into the pot. When the meat is set, it can be removed. Blanching and scalding can remove excess blood and fix the shape of meat, which is convenient for cooking.
3. Blanch the scalded meat, put it in cold water for a while, and change the knife to cut into large pieces (about 1 two halves).
4. Take a casserole with green onions and ginger slices at the bottom.
5. The skin is down on the onion and ginger. It's very important that the skin is facing down, so that the skin can be better colored, and it won't become loose after cook the meat is stewed for a long time.
6. Dongpo meat does not release water, and all of them are put with carved wine or other yellow wine and Shaoxing wine.
7. Pour a large bowl of carved wine and half a bowl of soy sauce into the casserole.
8. Then put more than half a bowl of sugar on it. Cover the casserole, bring the fire to a boil, and then simmer for 2 hours. (This time is related to the amount of meat you put in. When the soup is about to dry up and become very thick, you'd better look at it at 1 hour and a half to avoid overcooking, and it will be bitter if it is stewed too much.)
9. After two hours of slow stewing, the meat is already cooked. Take it out, turn it into a steamer, and steam for another 30 minutes. The purpose of steaming is to force out the excess oil and make it fragrant but not greasy.
Tips
The key to this dish is five flowers and three layers, especially the first layer of fat under the skin is thicker. No matter how long it takes to buy the wrong meat, no matter how good the ingredients are, it is difficult to make it. Only by choosing the right meat and stewing it for a long time can the meat be layered and rich in taste and not dry.
Practice 3
material
Pork pork belly1000g, onion100g, rock sugar100g, Shaoxing wine 500g, ginger 50g, light soy sauce100g and light soy sauce 20g.
method of work
1, prepare the ingredients.
2. Wash the pork belly and cook it in a boiling water pot for 5 minutes.
3, take out the streaky pork after flying, and cut it into 7 squares.
4, take a casserole, spread with onions and ginger, and bottom.
5. Arrange the pork belly neatly on it, and add rock sugar, soy sauce and soy sauce.
6, finally pour Shao wine, the height of the wine can be drowned.
7. Boil over high heat, simmer for 2 hours until the meat is crisp and rotten, and stick it easily with chopsticks.
8. Take out the meat and put the skin face up in the box.
9. Cover and place in a steamer, and steam for half an hour with high heat to make the meat more crisp.
10. Take out the steamed Dongpo pork and pour it with the original juice of cook the meat.