Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"The legend of Dongpo meat is to make Su Dongpo, a great writer who works hard. I won't tell much about the beautiful story. Because of its unique method, the Dongpo meat is crisp but not rotten, fragrant but not greasy. It's really a delicious food. In order to make Dongpo meat not only look alike, but also look alike, I specially asked my husband to take me for a long distance, I picked some fine reed leaves to make meat. I also made a straw mat out of leaf stalks. Ha ha, I'm the chef of my family. I'm careful enough

Production steps:

Step 1: choose the meat of Wuhua three layers. I bought the local pork today. The meat layer is very low, and the raw meat is 7 cm thick. Today also bought more, this dish costs time, do more at a time, frozen storage, next time is convenient

Step 2: cut the meat into large pieces, put cold water into the pot, boil the water for about 3 minutes, remove the blood foam and impurities.

Step 3: put a small amount of water in the pot, put the rock sugar into the fried sugar

Step 4: stir fry until the big bubbles become small bubbles, and then the color will be a little darker, but because of taking photos a little earlier, otherwise the sugar will be fried paste

Step 5: pour in a small amount of boiling water to make sugar color.

Step 6: put a bamboo mat on the bottom of the casserole. I made a one-time one out of the stems of fine reed leaves,

Step 7: spread ginger slices and green onions

Step 8: cut the cooked pork into 2-3cm square pieces and deep fry with straw rope. I also use reed leaves.

Step 9: skin down, put the pieces of meat in the pot, add soy sauce, soy sauce, sugar and yellow rice wine.

Step 10: cover and bring to a boil. Turn to low heat and simmer slowly for 2 hours. Try not to open the lid in the middle of the pot. Let the juice, that is, the taste of reed leaves, fully immerse in the meat

Step 11: after simmering, turn over the skin of the meat and add a little salt. If the soy sauce is salty enough, it can be simmered for another 10 minutes to make the salt taste even.

Step 12: finally, I put the meat into the stew cup. I made too much meat, so I used a small casserole, which was full of two casseroles. Pour in the soup, too

Step 13: cover the cage and steam for another 30 minutes.

Materials required:

Pork: 1000g

Ginger: 80g

Scallion: 100g

Yellow rice wine: 400g

Rock sugar: 80g

Soy sauce: 150g

Salt: 2G

Note: if you don't know or don't like the color of fried sugar, just add rock sugar directly

Production difficulty: ordinary

Technology: explosion

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dong Po Rou