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Don't you put salt in Dongpo meat?
Dongpo meat can be cooked without salt, and seasoned with soy sauce and soy sauce successfully.

Dongpo meat, without adding water or salt, only uses yellow wine and soy sauce, then adds rock sugar and simmers slowly, and finally steamed in a pot, and what comes out is instant in the mouth.

Weight: 3 persons

Taste: salty and fragrant

Cooking time: more than 60 minutes

Difficulty: elementary

Ingredients: pork belly 1 kg, yellow wine 1 bottle, soy sauce, rock sugar, cinnamon, star anise, dried red pepper, onion, ginger, stew.

Exercise:

1. Pork belly cut into pieces, blanched and washed.

2. Slice the ginger, cut the onion into sections, put it under the casserole, then add the star anise and two dried red peppers, stew 1, and a small piece of cinnamon.

3. Put the cooked meat in, then add the right amount of soy sauce and yellow wine, a little soy sauce, and start cooking. The salty taste in the process of tasting. The taste of meat depends entirely on soy sauce. Control the amount of soy sauce, not too salty, add a little rock sugar and cook for a while.

4. After the water boils, cover the lid, cover the tin foil, press the wet towel on it, and turn to the fire to simmer the meat slowly.

5. Simmer for about 2 hours, open the lid, and the meat is cooked. At this time, the skin of the meat can be easily peeled off with a poke of chopsticks. At this time, you can eat on a plate. However, if you pursue the ultimate taste and steam it on a plate for 30 minutes, the meat will soften and melt in the mouth.

6, Dongpo meat is so simple, casserole stew for 2 hours, then steam for half an hour, without adding water or salt, the Dongpo meat made is not oily or greasy.

skill

1, using soy sauce and yellow wine is better than adding water and salt. The taste is rich and delicious, pork belly will not burn to death, fat meat will melt, and lean meat is tender and delicious.

2, rice wine instead of water, soy sauce instead of salt, add enough at a time, boil over high fire, simmer over low fire, cover with tin foil, press on a wet towel to reduce evaporation, and it will not dry for a long time.

3. The last step is to steam in the pot, which really requires patience. The steamed Dongpo meat is perfect and much more delicious than the restaurant.