dongpo meat
By MeggieWalker
The color is red and bright, the taste is mellow and juicy. The meat of the pork belly is thin but not stale, fat but not greasy, and it feels like it melts immediately in the mouth ~ very delicious!
Recipe Recommendations
- Yuba appropriate amount
- rock sugar appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and sweet
- stewed
- several hours
- ordinary
Steps for dongpo meat
1
Prepare 400 grams of pork belly that is 30 percent fat and 70 percent thin, and wash it.
2
Cut pork belly into 5 cm squares.
3
Put the pork belly into the pan, add a little cooking wine and blanch it with water to remove the fishy smell.
4
Remove from the pan and let cool.
5
Put a low-legged stand in the shasha pot and spread a layer of ginger slices on the stand (the purpose is to prevent the meat from sticking to the bottom of the pot).
6
Pork belly, skin side down, stack it in the pan, add rock sugar, soy sauce, light soy sauce, and a little salt, and pour about 150 ml of rice wine, preferably without the meat.
7
Bring to a boil on high heat, then turn to low heat (the smallest type), cover and simmer slowly for 1 hour.
8
Place the meat skin facing up, pour in 150 ml of rice wine, and stew for another hour.
9
If you like to eat yuba, put the soaked yuba together and simmer for 30 minutes.
10
Done.