dongpo meat
Dongpo meat has excellent color, aroma and taste, and is deeply loved by people. Slow fire, less water and more wine are the keys to making this dish. Today, we are also doing to satisfy our cravings, which is not very authentic.
Recipe Recommendations
- salty and sweet
- stewed
- several hours
- simple
Steps for dongpo meat
1
Prepare pork belly.
2
Pour boiling water into the pot on fire, add green onions, ginger, and large pieces of pork belly to cook.
3
Cook the pork belly, take out, and let it cool.
4
Spread chives, green onions, and ginger slices in the casserole, and add star anise.
5
Cut the cooled pork belly into uniform large pieces with a knife.
6
Place the pork belly with the skin side down and place it tightly in a casserole.
7
Sprinkle rock sugar on the meat surface and add appropriate amount of soy sauce.
8
Pour in the rice wine.
9
Just 80% full of rice wine, do not add water to it.
10
Cover the casserole with high heat and bring to a boil. Switch to low heat and simmer slowly for about two hours.
11
Transfer the stewed meat into a stew cup or bowl. This time stack the meat tightly with the skin facing up, place it in the cage and steam for another hour. The bowl I chose was too big.
12
Decant the remaining soup in the casserole, skim off the oil slick, pour it into a wok and bring to a boil over high heat, add a little salt, and use water-starch to thicken.
13
Remove the steamed meat from the pan and sprinkle with chopped chives.
14
Pour the thickened soup evenly on the meat and serve.