Dongpo's braised pork

Dongpo's braised pork

Introduction:

"Due to its unique cooking method, crispy but not rotten, oily but not greasy, and extremely delicious," Dongpo meat "became a popular story for a while and soon became a special food in Hangzhou. "Dongpo meat" is not difficult to make. It is made by boiling large pieces of streaky pork and then cutting them into suitable cubes. In the casserole, put green onion and ginger on the bottom, put streaky pork skin down on green onion and ginger, add soy sauce, rock sugar, yellow rice wine and green onion, cover them. First, boil them over high heat, and then simmer them for two hours. Then, put the meat into pottery pot, cover them, seal them with peach blossom paper and put them on the cage Steam it through

Production steps:

Step 1: heat the pot, add boiling water, add scallion and ginger, cook for 5 minutes, then add large pieces of streaky pork and cook.

Step 2: put star anise into the casserole and spread the chives and scallions.

Step 3: spread the sliced ginger on the onion evenly.

Step 4: cook the pork and take it out to cool.

Step 5: cut the cooked pork into even large pieces with a knife, and cut the 850 grams of meat into 10-11 pieces.

Step 6: put the pork skin down and put it in the casserole tightly.

Step 7: Sprinkle rock sugar on the meat noodles.

Step 8: then pour in the right amount of soy sauce, which can be put according to your taste.

Step 9: finally pour in yellow rice wine.

Step 10: yellow rice wine can be eight full, must not add water to the inside.

Step 11: cover the sand pot and bring to a boil.

Step 12: open the lid and skim the foam.

Step 13: cover the pot twice and simmer over simmer to keep the noodles from overflowing.

Step 14: take small blisters as the standard, about two hours to stew out of the pot.

Step 15: put the meat stewed in casserole into the stewing cup. This time, the skin of the meat should be placed upward, and the meat should be stacked tightly.

Step 16: cover the stew cup and steam for another hour.

Step 17: while steaming meat.

Step 18: decant the remaining soup in the casserole, skim the oil and set aside.

Step 19: steam the meat for one hour and remove from the pot.

Step 20: put it in the pad.

Step 21: heat the frying spoon and pour the stew juice into the pot.

Step 22: bring the juice to a boil and thicken with starch.

Step 23: Sprinkle with chives, then pour evenly on the meat and serve.

Materials required:

Pork: 850g

Star anise: 3

Rock sugar: 45g

Shaoxing yellow rice wine: 300ml

Soy sauce: 25g

Chives: 80g

Scallion: 80g

Ginger: 100g

Note: 1. Remember Mr. Dongpo's thirteen words, that is, "slow fire, less wine, when the fire is full, it is beautiful.". In fact, there is no water. This dish is simple and wonderful! 2. If you want to taste mellow and sweet, you must use the best Huadiao wine produced in Shaoxing. Shanghai yellow rice wine can also be made, but the taste is slightly inferior. 3. This dish, from casserole stew to stew cup steaming, should not be less than 3 hours, otherwise can not achieve the best effect of this dish. When eating, it is the characteristic of this dish to melt at the mouth with a spoon. 4. Firepower usage: when stewing, the fire should be low. It is almost cooked with a very small fire. It must not be too hot, otherwise it will be scattered and rotten. It is a failure. The finished product should be crisp and rotten inside and outside, which is the best. 5. After boiling, it is best to break the raw meat for 20 minutes. If you want to cook large pieces, don't cut them into small pieces, because you can only cut them into small pieces before stewing, and cut them into 3 cm square pieces after cooking. 6. When steaming, if there is no stewing cup, you can use a small casserole or a suitable bowl, but you must stack the meat tightly and seal it tightly before steaming. When stewing, the meat is stacked loosely, and yellow rice wine will be used more, causing unnecessary waste. It is recommended not to use old soy sauce, raw soy sauce can be, please do not put salt. 7. When stewing in casserole, the skin of the meat should face down. When steaming in the upper cage, the skin should face up.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor