Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"This kind of fat but not greasy Dongpo meat is the third course of our new year's Eve dinner. In my hometown, this kind of meat is called Fu meat. Because it's big and square, it looks like "Fu", so it's named by its shape. Blessing meat is an indispensable dish in the wedding feast, so there must be blessing meat on my new year's Eve dinner table. Dongpo meat is a little different from Furou. Dongpo meat does not put a drop of water, but uses yellow rice wine instead of water. Furou uses water and is stewed with soy sauce and large ingredients until it is soft and glutinous. Later, after Meitian learned how to make Dongpo meat, the family preferred the meat stewed with yellow rice wine. So the good luck meat for my new year's Eve dinner has become Dongpo meat. "

Production steps:

Step 1: prepare the materials, cut the scallion into sections, and slice the ginger for later use

Step 2: boil water in the pot and blanch the pork. After blanching the water, remove the impurities from the skin

Step 3: mix 15ml old soy sauce, 15ml raw soy sauce and 300ml yellow rice wine

Step 4: put ginger slices and scallions in casserole

Step 5: blanch the pork, cut it into 4cm * 4cm cubes, put the skin down into the casserole, pour in yellow rice wine, soy sauce and rock sugar

Step 6: cover and simmer for one hour

Step 7: take out the stewed meat, place the skin upward in the bowl, steam in the steamer, steam over medium heat for 20 minutes

Materials required:

Pork: 500g

Onion: a handful

Ginger: a big piece

Veteran: 15ml

Soy sauce: 15ml

Yellow rice wine: 300lm

Rock sugar: 5

Note: 1, blanched streaky pork in water cleaning, must scrape off the impurities on the skin. 2, because my family does not have bamboo grate pad at the bottom of the casserole, so every 20 minutes have to use chopsticks to poke at the bottom of the casserole to prevent the meat from sticking to the casserole

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dong Po Rou