dongpo meat
This time, I went to China and bought the pork belly I had been waiting for for a long time. I bought two large pieces and left most of them for drying bacon. I have no experience in making Dongpo pork, so please forgive me.
Recipe Recommendations
- pork appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- rock sugar appropriate amount
Steps for dongpo meat
1
First place the entire pork skin down on the pan and fry it.
2
Fry until the surface is browned.
3
Place the meat in the pot and steam it against water for about an hour. Insert chopsticks into the meat (skin down and meat up). If you can easily insert it, it means that there has been enough time. After steaming, cut into squares.
4
Heat the pan with oil, add five or six tablespoons of rock sugar (sugar without rock sugar can be used), heat until it dissolves and will zoom, add a few star anise, then add pork to the sugar color, then add light soy sauce, soy sauce, 1 tablespoon sugar, and a few slices of ginger, just pour water until the meat is almost soft, you don't need to put too much water, turn it gently from time to time, and add the meat to color evenly.
5
The juice will become less and less when it is almost cooked. Don't leave too little left, but keep a certain amount of juice.