Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"Dongpo meat is a famous dish in Hangzhou, stewed with pork. It has good color, fragrance and taste, and is deeply loved by people. Slow fire, less water and more wine are the key to making this dish. Generally, it's a square shaped pork about two inches, half of which is fat and half is lean. It tastes sweet and glutinous, fat but not greasy, with wine flavor. It's red and bright in color, mellow and juicy. It's crisp but not broken. It's very delicious. "

Production steps:

Step 1: prepare materials.

Step 2: scrape the pork and cut it into square pieces.

Step 3: put it into a clear water pot and cook over high heat for 5 minutes.

Step 4: take out the pork and rinse it with water.

Step 5: take a casserole, spread onion and ginger on the bottom.

Step 6: place the pork skin face down on top.

Step 7: add fresh and old style.

Step 8: add yellow rice wine, the height of the wine to submerge the meat.

Step 9: add rock sugar.

Step 10: turn high heat to low heat, simmer until about 2 hours, simmer in low heat.

Step 11: pick up the meat and put it in a bowl, skin up, cover it and seal it. Steam it for 30 minutes. Take out the steamed Dongpo meat and pour it with the original juice.

Materials required:

Pork: 1000g

Scallion: 100g

Rock sugar: 100g

Shaoxing yellow rice wine: 500g

Ginger: 50g

Soy sauce: 100g

Veteran: 20g

Note: 1, the best choice of half fat and thin high-quality pork. 2. Using yellow rice wine instead of water to roast meat can not only remove the fishy smell, but also make the meat soft and crisp, and thoroughly remove the greasy after steaming.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: spiced

Chinese PinYin : Dong Po Rou