Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"Dongpo meat" was first created in Xuzhou. It is recorded in Xuzhou ancient and modern famous dishes that when Su Shi was the governor of Xuzhou, the Yellow River burst, Su Shi took the lead and built embankments to protect the city. When he felt that the pork was delicious, he gave it back to the people. When Su Shi was demoted to Huangzhou, he wrote a song about cooking meat. People began to imitate it and called it "Dongpo meat". When Su Shi was the second governor of Hangzhou, he made great contributions to dredging the West Lake. Su Shi ordered the pork and wine to be cooked for the migrant workers to eat. The family mistakenly heard that the rice wine and pork were cooked together. Instead, they felt more crisp and fragrant. The reputation of "Dongpo meat" gradually spread throughout the country. Agree with 0 | comment "

Production steps:

Step 1: 800 grams of streaky pork with skin

Step 2: seasoning and accessories

Step 3: pour water into the pot, then put the pork in cold water and boil out water

Step 4: after boiling, boil for another three to five minutes, remove the dirt and cool it

Step 5: slice scallion and ginger, and prepare materials

Step 6: it's OK to cut the processed pork into larger sections

Step 7: spread the sliced scallion evenly at the bottom of the casserole, then spread the scallion evenly at the bottom of the casserole, and spread the ginger on the top

Step 8: cut the pork, skin down, put rock sugar, star anise and cinnamon on it

Step 9: add the right amount of salt, pour in the best soy sauce and cooking wine, so that the color will look better when you come out of the pot

Step 10: I use the sand pot. When I stew, there will be no less soup. I don't need to put a lot of cooking wine (it's better not to put water) to stew. (I stewed for three hours.)

Step 11: after stewing, put it in the pot with the skin facing up, and steam it in the steamer for 40 minutes. In fact, the stew was very good before.)

Step 12: after steaming, use the previous casserole soup, 2 teaspoons starch and 1 teaspoon chicken essence to thicken

Step 13: finally, it's not a small project!

Materials required:

Pork: 800g

Cooking wine: most bottles

Lao Jiang: about 15 pieces

Chives: About 20g

Star anise: Four

Soy sauce: 2 tbsp

Salt: right amount

Rock sugar: 20

Green onion: one

Cinnamon: 5cm

Starch: right amount

Note: here to remind you: I think Dongpo meat fat is very thick and sweet, to lose weight mm had better eat less Oh!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dong Po Rou