Compared with other dishes, the cooking process of Dongpo meat is more troublesome and time-consuming, so when you cook this dish at home, you must calculate the time in advance. Dongpo pork is made of pork belly with fat and thin, which is first blanched and shaped, then cut into pieces with uniform size, stewed in casserole for an hour and a half, and then steamed in a steamer for another half an hour.

-Let's share with you the detailed methods of delicious and soft Dongpo meat:

get materials ready

Ingredients: fresh fat and thin pork belly.

Accessories: shallots, ginger, Shaoxing wine and water.

Seasoning: edible salt, rock sugar, soy sauce, chicken powder.

cook

First, clean the pork belly, put the whole piece of pork belly skin down into the pot, add water that covers the amount of pork belly, heat it with strong fire until the water temperature is a little boiling, turn the pork belly skin up, cook until the water boils, take it out after boiling bleeding foam, and clean it.

Clean the pork belly, scrape the dirty east of the pigskin with a knife, then use a toothpick or fork to make some deep holes in the pork skin, then clean the meat, and finally cut the whole pork belly into pieces with a length of about 5 cm for later use.

Prepare a casserole, then clean the shallots and ginger, prepare more shallots and ginger, cut the shallots into long sections, peel the ginger, and cut them into large pieces with a little thickness, then evenly spread the shallots under the casserole, then evenly spread the cut ginger slices on the shallots, and finally evenly code the pork belly cut into squares with the skin down on the ginger slices.

After stacking, add a lot of Shao wine, the amount of Shao wine is about half of the height of pork belly, then pour a proper amount of soy sauce on each pork belly, then add about ten crystal sugar, cover it and bring it to a boil and simmer for an hour, then turn all the meat pieces over to the skin side up, and then cover it and continue to simmer for half an hour.

After stewing, open the lid, skim off the fat on the soup, then slowly put the meat into a steaming bowl with the skin facing upwards, add a little salt and a proper amount of chicken powder, then pour the fat-free broth in the casserole on the meat, and finally put the coded meat into the steamer and steam it for about half an hour, and the delicious Dongpo meat is ready.