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How to make authentic Dongpo meat is simple and delicious.
Many people know that Dongpo pork is a hard dish, which is served in many restaurants. Dongpo pork is a traditional famous dish and a home-cooked dish, belonging to Sichuan cuisine and Zhejiang cuisine, which can be seen everywhere, with slightly different methods. Dongpo pork is made of half fat and half thin pork. The dishes are bright red, the meat is fat but not greasy, and it is delicious.

Today, I will introduce you to the authentic method of Dongpo meat. How to make authentic Dongpo meat simple and delicious? Friends who like to eat can learn.

How to make authentic Dongpo meat simple and delicious?

Composition:

500 grams of pork belly;

Composition:

5 slices of ginger, onion 1 root, 2 shallots, star anise 1 piece, light soy sauce 1 spoon, 4 tablespoons of light soy sauce, 2 pieces of rock sugar,100 ml; Carved wine;

Cooking steps

The practice of Dongpo meat:

1, put water and pork belly in the pot and start cooking. After the water boils, pick up the pork belly and wash it;

2. Add onion, ginger and star anise into the casserole;

3. Cut the pork belly into small squares with the same size, add the shallots, arrange them neatly, and put them into the casserole;

4, put soy sauce, soy sauce, carved wine, rock sugar and other spices, water can not be streaky;

5. Cover the fire and start cooking. When the water boils, turn to low heat and cook for 40 minutes. Turn the pork belly over, add the remaining carved flowers, and finally cook for 20 minutes;

6. Remove the oil from the pan, take out the cooked Dongpo meat, pour the gravy, cover the lid and steam for about half an hour.

Tips:

1, the meat should be half fat and half thin, and the meat pieces should be cut neatly, cooked first and then cut;

2. Master the heat when cooking, simmer with a small fire and cook with a big fire;

3, Dongpo meat should be authentic, Shaoxing wine must be, and the color of flower carving is very suitable for Dongpo meat.