Family version of Dongpo meat(jia ting ban dong po rou )

Family version of Dongpo meat

Introduction:

"The earliest birthplace of Dongpo meat is Hangzhou, Zhejiang Province. In 1080, Su Dongpo was banished to Huangzhou. Because the local pigs were rich and the meat was cheap, he came up with this method of eating meat. Su Dongpo's method of cooking meat can be seen in his "stew song": "slow fire, lack of water, firewood, flame smoke can not afford, wait for it to ripen, don't urge it, when the fire is enough, it is beautiful. Dongpo meat is red and bright in color, mellow and juicy in taste, crisp but not broken in shape, fragrant and glutinous but not greasy in mouth. It's full of color, fragrance and taste, so it's deeply loved by everyone. When autumn comes, we love meat and need to stick autumn fat. How can we miss this dish? "

Production steps:

Materials required:

Pork: 300g

Ginger: right amount

Soy sauce: right amount

Salt: right amount

Fragrant leaves: appropriate amount

Fennel: right amount

Shaoxing flower carving: 250g

Scallion: right amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Tangerine peel: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Ting Ban Dong Po Rou