At the same time, the pork belly can't be peeled, so you must choose the whole pork belly with skin, because the essence of Dongpo meat is to have skin, so when cooking Dongpo meat at home, you need to choose a fat and thin pork belly with skin. Dongpo pork uses pork with thin skin, multiple layers and tight belly. Dongpo meat consists of Zhejiang cuisine, Sichuan cuisine, hubei cuisine cuisine and other cuisines, and the practices vary from place to place. Some boil and burn, some steam after boiling, and some stew and juice directly. To make delicious Dongpo pork, we must first choose the best pork belly with skin, and also remember the formula of Dongpo pork, more seasonings, less water, and talk about beauty. Next, let's talk about how to make Dongpo meat in detail.
The main components and shapes of Dongpo meat are almost the same. The main ingredient is semi-fat and semi-lean pork, and the finished product is neatly stacked mahjong pieces, red as agate, soft but not rotten, fat but not greasy. Cut the pork belly into 8~ 10CM square slices with skin, scald the slices with cold water to remove blood bubbles, and drain or dry the water for later use. Authentic cooking also requires cooking skin, but home cooking can save this step.
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