Douchi meat

How to make Douchi meat

Raw materials for making Douchi meat:

There are 2500g pork with skin, 150g Douchi, 100g scallion, 50g shredded ginger, 100g soy sauce, 50g Shaojiu, 50g refined salt, 50g monosodium glutamate, 50g sugar and 250g clear soup.

Processing steps of Douchi meat:

Scrape and clean the pork, put it into the pot, cook it over medium heat until it is six minutes old, take it out, cut it into 1cm wide and 4cm long pieces, and put it into the pot. Add Douchi, scallion, shredded ginger, soy sauce, Shaojiu, monosodium glutamate, sugar and clear soup, steam for 30 minutes, take out, cool thoroughly and freeze. When eating, put it into the plate according to the need.

Characteristics of Douchi meat:

"Douchi meat" is a traditional delicacy with rich ancient Qi tradition, which has a history of more than 1500 years. Now it has become a traditional dish for every household in Boshan area during the Spring Festival. It is mainly made of pork and steamed with Douchi. Douchi has high nutritional value, rich in protein and fat; in addition, it also contains rich plant melanin, which can blacken hair, and has therapeutic effect on night sweats. It is a kind of excellent nutrition product, which is most famous in Linyi city of Shandong Province.

Douchi meat

Douchi meat is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. It is one of the local specialties in Shandong Province.

raw material

Pork with skin 250g

Lobster sauce 75g

Shredded ginger 15g

Cong 5

Seasoning

Soy sauce 10g

Proper amount of refined salt

Shaojiu 15g

A little MSG

Proper amount of sugar

Proper amount of fresh soup

practice

1. Wash the streaky pork with skin and put it into the pot. Cook it over medium heat until it is six minutes old. Remove when it is ripe.

2. Cut the meat into 1cm wide and 4cm long sections, put them into the pot, add the Douchi, scallion, shredded ginger and all seasonings, steam for 30 minutes, and take out. Wait until it's cool enough to freeze, then cut it into pieces and put it on a plate.

Cooking upgrade:

Choice of pork can be fat and thin alternate, so that the meat is not dry. Put the scallion on the bottom of the plate, not only increase the flavor, but also prevent the gravy from dripping and sticking to the plate. If the white sugar is changed into rock sugar, the soup will be brighter.

The secret of steaming dishes is to master the heat and time. The tender ingredients, such as fish and eggs, should be steamed quickly with high heat; the older or larger ingredients, such as whole chicken and steamed pork with flour, should be steamed slowly with low heat.

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