* Be sure to use the best Huadiao wine produced in Shaoxing. Shanghai rice wine can also be made, but the taste is slightly inferior.
* The second method must take about 3 hours from stewing to steaming in a casserole, otherwise it will not be able to melt immediately in the mouth.
dongpo meat
Recipe Recommendations
- onion 100 grams
- rock sugar 100 grams
- Jiang 50 grams
- soy sauce 100 grams
- soy sauce 20 grams
Steps for dongpo meat
1
Put the whole piece into an oil-free hot pan and burn the skin side down (stir-fry the oil) until (the pan smokes), the bottom skin turns yellow. After taking it out, use a knife to scrape the black part clean (remove the bitterness); then add half of the mixed Huadiao wine or rice wine and scallion ginger boiled water, add the meat and blanch (about 5 minutes).2
Take out the blanched pork belly, evenly spread the remaining half of Huadiao wine or rice wine on the whole meat, and then cut it into about 7 square squares, then fry (continue to remove oil) until the surface is wrinkled and golden.3
Take a casserole, put cabbage on the bottom (to avoid adhesion and oil absorption) and a small amount of green onion and ginger (or not to put it) on the bottom, then place the pork belly skin side down tightly and neatly in the casserole, add rock sugar, soy sauce, boiled water and simmer for 1 hour.4
Or use yellow rice wine and take ** water to stew for 2 hours, then place the meat skin face up into a bowl of appropriate size, cap or plate it in a steamer, and steam for another hour (use strong heat, or steam for half an hour, everyone experiment yourself) to ensure that the meat melts immediately in the mouth.5
Heat the frying spoon and pour the original juice of the stewed meat into the pan. After the juice is boiled, use water-starch to thin and thicken. Sprinkle with chives on the meat first, then evenly pour on the meat and serve on the table.