dongpo meat
Dongpo Pork is a famous dish in Zhejiang cuisine. There are many legends about Dongpo pork. You can check it up on Baidu. What I heard most was that after Su Dongpo dredged the West Lake, the people thanked him and sent him a lot of pork and rice wine. Su Dongpo felt that he should share it with the people, so he instructed his family to make braised pork and send it to the people. When cooking, his family understood "sending with wine" as "burning with wine". The result was that the braised pork was more fragrant, crispy and delicious. The eaters praised the unique and delicious meat roasting method sent by Su Dongpo. Everyone praised it and anecdotes spread. Dongpo meat is red and bright in color, soft and crispy, salty, fresh and slightly sweet, fat but not greasy, and very delicious.
Recipe Recommendations
- pork belly 500 grams
- chives 100 grams
- Jiang 50 grams
- yellow wine 200 grams
- soy sauce appropriate amount
- white sugar appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for dongpo meat
1
Wash the pork together
2
Add water to the pan, put cold water on the meat, boil the water and blanch for 5 minutes.
3
Cut the blanched pork into cubes.
4
Put green onions and ginger slices on the bottom of the casserole.
5
Place the diced meat skins face down into the pan.
6
Add rice wine, soy sauce, and white sugar, bring to a boil over high heat, and simmer for 2 hours.
7
Stewed meat.
8
Pick up the stewed pork belly, skin side up, place it in a large bowl, sprinkle with the original juice from the cooking, and steam in the pan for 30 minutes.
9
The delicious Dongpo pork is out of the pot