dongpo meat

1

Pour boiling water into the pot on fire, add green onions and ginger, and cook for 5 minutes. Add in large pieces of pork belly and cook.

2

Put star anise in the casserole and spread chives and green onions.

3

Spread the chopped ginger slices evenly on the green onions.

4

Cook the pork belly, take out, and let it cool.

5

Cut the cooked pork belly into uniform large pieces with a knife, and cut 850 grams of meat into 10 - 11 pieces.

6

Place the pork belly with the skin side down and place it tightly into the casserole.

7

Sprinkle rock sugar on the meat surface first.

8

Then pour in the appropriate amount of soy sauce, and add it according to your taste and taste.

9

Finally, add the rice wine.

10

The rice wine can be eight-point full, but never add water to it.

11

Cover the sand pot and bring to a boil over high heat. After boiling the pan.

12

Open the lid of the pot and skim off the foam.

13

Cover the pot twice, change to simmer over heat and start simmer slowly so as not to spill over the noodle soup.

14

If there are almost blisters, simmer for about two hours and serve.

15

Transfer the meat stewed in the casserole into the stew cup. This time, the meat is required to be placed with the skin side facing up, and still stacked tightly.

16

Cover the stew cup, place it in the cage and steam for another hour.

17

While steaming the meat.

18

Decant the remaining soup in the casserole and skim off the oil slick. Set aside.

19

Steam the meat for an hour and then leave the pan.

20

Place it in the pad.

21

Heat the frying spoon and pour the original juice of the stewed meat into the pan.

22

After boiling the juice, use water starch to thin and thicken.

23

Sprinkle with chopped chives, then pour evenly on the meat and serve.

1. Remember Mr. Dongpo's thirteen-character maxim: "Slow fire, little wine; it turns delicious on its own when the heat is right." In fact, not a drop of water is added; this dish is simple yet superb! 2. To achieve a mellow and sweet flavor, you must use high-quality Shaoxing Huadiao wine. Shanghai yellow wine can also be used, but the taste will be slightly inferior. 3. This dish requires no less than 3 hours, from stewing in a clay pot to steaming in a jar; otherwise, it will not achieve its best result. Its characteristic is that it melts in the mouth when scooped with a spoon. 4. Regarding heat control, the fire must be low during stewing; it should be cooked by braising slowly over a very low flame. Do not use high heat, or it will fall apart and become mushy, which is considered a failure. The ideal finished product should maintain its shape on the outside while being tender and soft inside. 5. When initially boiling the pork, simply cook it through; it is best to boil it for 20 minutes after it has turned color. Boil it in large chunks; do not cut it into small pieces, as it should be cut before stewing. Once the pork is cooked, cut it into 3cm cubes. 6. If you do not have a steaming jar, a small clay pot or a suitable bowl can be used for steaming, but the meat must be packed tightly and sealed well before steaming. If the meat is packed loosely during stewing, more yellow wine will be used, causing unnecessary waste. It is recommended not to use dark soy sauce; light soy sauce is sufficient, and please do not add salt. 7. When stewing in the clay pot, the skin of the meat must face down; when placing it in the steamer, the skin must face up. Remember this.