Dongpo meat(mi zhi dong po rou )

Dongpo meat

Introduction:

"I remember that in the interactive session of the guests at the wedding, the host gave us a question to test you. If you answer correctly, you can get a gift carefully prepared for them. The question is: which dish does the bridegroom like best? A braised meat B Dongpo meat... Ha ha ~ ~ this dish can be said to be a must-have dish for guests in our family. So far, no one who has ever eaten it has a big cry to eat, so they come to jiaodidi. The girls who are afraid of being fat can't help but eat a few pieces of fat. Yesterday my pig's good friend came to my house as a guest, so I made this special dish again. Today, let me teach you how to make Dongpo meat

Production steps:

Step 1: wash the pork and cut it into cubes, wash the ginger and slice it, then cut the scallion into slices.

Step 2: cover the bottom of the casserole with ginger slices.

Step 3: put the cut meat skin down on the onion and ginger slices.

Step 4: rice wine, soy sauce.

Step 5: rock sugar.

Step 6: green onion, star anise and fragrant leaves.

Step 7: pour rock sugar, yellow rice wine and soy sauce into the pot.

Step 8: sprinkle in a little green onion; cover the pot and cook for 3 minutes. Bring to a boil and simmer for about 50 minutes. It must be the smallest fire

Step 9: after that, turn off the heat, open the lid of the pot, turn over the meat (i.e. the skin of the meat is facing up), cover the lid, seal the edge, and simmer for half an hour.

Materials required:

Streaky pork with skin: 1 piece (about 500g)

Ginger: 1 piece

Scallion: 1 Section

Shaoxing yellow rice wine: 400ml

Soy sauce: 2 tbsp

Rock sugar: 50g

Fragrant leaves: 2 pieces

Star anise: 2

Note: yellow rice wine instead of water can remove the fishy smell and make the meat soft.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Zhi Dong Po Rou