Baota Dongpo meat(bao ta dong po rou )

Baota Dongpo meat

Introduction:

"Many people are familiar with the story of Dongpo meat, which is named after Su Dongpo. This famous dish is widely spread in the professional field and among the people. Most of the methods are stewing, boiling and steaming, which is easy to learn. Pagoda meat is a hard dish famous for its shape. Many professional restaurants are reluctant to promote this dish. Whether it's the choice of material or the delicacy of knife work, it's a problem for the chef. Today, I have nothing to do, so I will combine these two famous dishes to make a family version of pagoda Dongpo meat with taste and shape. "

Production steps:

Step 1: take a kilo of fresh fortress meat or streaky pork. For health, choose the meat with less fat layer. If it's streaky pork, the width of the meat should not be too narrow. Otherwise, after heating and shrinking, you can't make a pagoda. Personally, I think it should be 10 cm wide.

Step 2: after cleaning the meat sticks, blanch them in a pot, remove the foam and sundries, cook them for about five minutes, remove them and wash them.

Step 3: change the meat into large pieces. The reason why you change the knife after cooking is to make the meat more square and avoid the deformation caused by blanching. If it's Dongpo meat, the meat can be smaller, but if you want to turn it into a pagoda later, the meat must be bigger.

Step 4: heat up the frying pan, add oil and sugar, boil over low heat, this is the rhythm of frying sugar. If you don't like heavy tone, you can skip this step and stew directly. White sugar should be boiled until it changes color. After firing, one is to keep the fire low, and the other is to keep stirring to avoid pasting the pot or overheating. The sweet taste will become bitter.

Step 5: This is a very dangerous step. Let's first remind everyone to pay attention. After the sugar color in the oil pan gets darker, put the meat into the oil pan for coloring. First, the skin of the meat is downward. At this time, there will be a lot of hot oil splashing. It is said that the professional name is oil explosion. Many recipes don't mention it. What's more, do a good job in protection and pay attention to safety. It's better to have a splash screen or something. Of course, the pot cover is actually the best shield.

Step 6: the color of the meat is almost done, put Shaojiu, soy sauce, onion and ginger into the pot and burst them, then put them into the pressure cooker, just like the normal stew, and keep the pressure for about 25 minutes. If you don't need pressure cooker, you can stew meat in casserole or wok for about an hour and a half. Just add more Shaojiu and water.

Step 7: when the time comes, the meat will be cooked. At this time, impatient friends can actually eat Dongpo meat. However, in order to look good and have fun, the process of changing the knife has just begun. Take out the meat and let it cool. It's better to freeze it a little or refrigerate it overnight, so that the meat is tight and easy to cut.

Step 8: the process of changing the knife is more patient. The meat layer should be thin, but it can't be broken. My experience is to put two mutton skewers on both sides of the meat, so that you don't have to be afraid to cut it every time. In addition, when making coir raincoat cucumber, you can also pad chopsticks like this. When the knife is changed, the meat becomes a stick.

Step 9: after cutting, roll the meat into a pagoda shape, and put on toothpick where it is not stable. The small pagoda will take shape for the first time. The cute little pagoda is very suitable for coaxing children.

Step 10: the inner space of the pagoda can be filled with other ingredients. One is to balance nutrition, and the other is to support the pagoda. You can put plum vegetables, taro, yam, potatoes and other ingredients that can be cooked with meat into the plate.

Step 11: pour some stewed meat soup, sprinkle some salt if it is not tasty enough, and put it in the steamer for 25-30 minutes.

Step 12: after the pot can be opened to eat, this is the combination of pagoda meat and Dongpo meat, pagoda braised meat.

Materials required:

Fortress meat: 500g

Shaojiu: 160g

Soy sauce: 50g

Water: moderate

Scallion: 50g

Ginger: 8 tablets

Sugar: 30g

Oil: 20g

Note: the meat should not be too small, or it is not easy to change the knife later. The colder the meat, the better. I don't like to cut it, so it's better to air it more. The first few cuts are completely normal, and it's easy to be crooked. Just practice more and find more feeling.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maoxiang

Chinese PinYin : Bao Ta Dong Po Rou