dongpo meat
As a classic delicacy, Dongpo Pork has a place in both banquet dishes and family banquets! Let's come and recreate the classics today ~ By the way, I would also share my experience with you
Recipe Recommendations
- yellow wine 350g
- white sugar 100g
- soy sauce 200g
- soy sauce 50g
- salty and sweet
- braised
- several hours
- senior
Steps for dongpo meat
1
Cut green onions and ginger into sections for later use.
2
Pass the pork belly with skin over the water to remove the blood foam.
3
Cut into squares of about 70g.
4
Use a small bamboo rack as the bottom, spread the onions and ginger pieces, and place the pork skin side down on the onions and ginger.
5
Pour the rice wine, light soy sauce, soy sauce and white sugar into the casserole.
6
Cover the casserole, bring to a boil over high heat, and turn to low heat to simmer for about 2 hours.
7
Transfer the cooked meat pieces into a small casserole, with the skin facing up neatly. Drizzle with about 100ml of soup.
8
Cover the casserole and place it in a steamer. After boiling the pan over high heat, steam for 20 minutes until the meat is crisp and thoroughly, then put off the pan.
9
Open the lid of the casserole ~ The strong meat aroma immediately comes to my nostrils!
10
Dongpo pork and rice are a perfect match!~ Pour the soup on the rice, and eat it one bite of meat at a time!