Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"It's said that autumn is about to" stick autumn fat ". After a long hot and bitter summer and poor appetite, it's a good choice to make some" meat dishes "for yourself and your family in the cool autumn. Dongpo meat is a famous traditional dish. Its skin is thin and tender, its color is red and bright, its taste is pure, its juice is thick, its shape is crisp but not broken, and its flavor is glutinous but not greasy. Slow fire and more wine are the key to make this dish, so it usually takes a long time to stew. It's time-saving and labor-saving to use pressure cooker. High pressure cooking and accurate temperature control can be achieved with one click. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut pork into large pieces and slice ginger.

Step 3: pot the pork in cold water, bring to a boil, blanch for five minutes, then remove and set aside.

Step 4: spread the dried chives at the bottom of the pot.

Step 5: put ginger slices on chives.

Step 6: put the pork skin down in the pot.

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

Step 8: cover the pressure cooker and select the stew button.

Step 9: after the first step of pressing, turn over the meat and let the pig skin face up. Then close the lid and press for 10 minutes.

Materials required:

Pork: 800g

Butter: 200ml

Chives: 100g

Soy sauce: 100ml

Rock sugar: 100g

Ginger: 30g

Note: 1, pork to choose the kind of thin skin, and the meat layer, the fresher the better. 2. When blanching the meat, always put it in the pot in cold water, so that the meat will not suddenly become tight when it is hot. 3. Burning meat with wine can not only remove the fishy smell, but also make the meat more crispy. So, never add water. 4. When loading, pour some gravy to taste better. 5. The proportion of soy sauce is 30 ml for old soy sauce and 70 ml for raw soy sauce.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Dong Po Rou