Electric pressure cooker version of Dongpo meat

Electric pressure cooker version of Dongpo meat

Introduction:

"Dongpo meat is delicious. It's troublesome to stew. It's time-consuming and dangerous to stew. It's time-saving to stew with electric pressure cooker. If you master the heat well, you can't discount the appearance and taste of Dongpo meat!"

Production steps:

Step 1: material drawing.

Step 2: blanch the whole piece of streaky pork: put cold water into the pot, heat it over medium high heat until boiling, keep it for 3 or 5 minutes, remove the blood foam, take it out and wash it clean;

Step 3: scrape the pigskin with a blade (if there is any stubble, find a small tweezer to remove it, such as "eyebrow clip", ha ha ~), and cut it into square pieces;

Step 4: lay a layer of scallion and ginger slices on the bottom of the inner pot of the electric pressure cooker;

Step 5: lay the meat pieces with the skin facing down at the bottom of the pot, and add soy sauce, cooking wine and rock sugar;

Step 6: close the lid, turn on the power, press the instructions of the electric pressure cooker, select the functions of meat spareribs and stew, and don't forget to press the "add vegetables in the middle" button (turn over in the middle); the pressure cooker starts cooking, and the default time is 45 minutes;

Step 7: when the countdown time is 10 minutes, the pressure cooker will automatically exhaust, prompt to add food midway, open the lid, turn the meat upside down, so that the skin of the meat is upward; cover the lid, and the cooking will continue automatically;

Step 8: after cooking, wait for the pressure cooker to finish automatic exhaust;

Step 9: after automatic exhaust, you can eat. In order to ensure the taste of Dongpo meat, we might as well stick to it for a while longer - take out the pieces of meat, put the skin of the meat upward into the steaming plate, and pour on the filtered original soup;

Step 10: cover with plastic wrap, steam in the steamer over high heat and steam for 30 minutes - this is the most authentic Dongpo meat standard practice.

Materials required:

Pork with skin: 800g

Scallion: right amount

Soy sauce: 100ml

Shaojiu: 150ml

Rock sugar: 40g

Ginger: right amount

Note: 1, after the electric pressure cooker stewed meat has been very crisp rotten taste, why also "steam" it? This is because Dongpo meat is not only crisp and tasty, but also "fragrant". The last step of steaming is to make the meat more fragrant. Before steaming, remove the onion and ginger from the original soup. It's better to skim the fat. It's too much trouble. You can eat it without steaming. 2. It can be done more at one time, sealed and refrigerated after stewing, and then steamed when eating, which is very convenient; and after refrigerated, the fat is frozen on the top, which is easy to remove. It's OK to still use the "SUPOR fresh breath IH electric pressure cooker" when steaming again. In order to protect my new pot, I'm not willing to use it continuously. 3. To make it easier, I can remove the link of "adding vegetables in the middle of the way", and the meat pieces don't need to be placed so neatly. It's OK to stew once, but the color and appearance are not so good.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh