Dongpo meat - automatic cooking pot recipe

Dongpo meat - automatic cooking pot recipe

Introduction:

"Dongpo meat is a famous Hangzhou dish, which was created by Su Shi, a famous poet of the Northern Song Dynasty. It is said that when Su Shi was the governor of Xuzhou, the Yellow River burst. Su Shi took the lead in building embankments with the people of the city to protect the city. The people mourned, slaughtered pigs and sheep, and offered good wine to the government. Su Dongpo could not refuse, so he cooked the dish with meat and wine and gave it back to the people. The key to cooking Dongpo meat is slow fire, less water and more wine. The function of [juice collection and braised meat] can precisely complete these procedures. The cooked Dongpo meat is red and bright in color, mellow and juicy in taste, crisp but not broken in shape, and fragrant and glutinous but not greasy. It is a rare delicacy. "

Production steps:

Step 1: cut pork into 3cm pieces, blanch in boiling water for 2 minutes;

Step 2: add the processed main material, seasoning and water into the pot;

Step 3: close the lid of the pot, start the function of "collecting juice and braised meat", and the cooking program will be executed automatically;

Step 4: after cooking, stir the ingredients in the pot evenly and serve.

Materials required:

Pork with skin: 750g

Shallot: 4

Large material: 1

Chili: 2

Rice wine: 400ml

Ginger: 3 tablets

Chinese prickly ash: 8

Rock sugar: 10g

Old style: 10 ml

Salt: 8g

Onion: 2 segments

Dried pepper: 2

Note: 1. The ratio of rice wine and water is 1:1, the amount of wine can be replaced by water; 2. The amount of rock sugar can be added or reduced according to personal taste; 3. Huadiao wine or rice wine is not allowed, otherwise the taste of the dishes will be sour.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: other