Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

Production steps:

Step 1: cut the pork into cubes, blanch it in a boiling water pan for 5 minutes, remove the blood stains, remove and wash with clean water.

The second step: put the meat into the pot, add the scallion, cooking wine, soy sauce, cook slowly, make the meat color, then mix in sugar and boiling water (without meat noodles), first use the fire for half an hour, then change to small heat for 1.5 hours.

Step 3: at this time, the meat is crisp, the meat is rotten, and the soup is thick. Use a spoon to skim off the greasy surface of the soup. Add the soup with the meat and put it into a porcelain jar for use.

Step 4: before eating, seal the mouth of the porcelain jar with mulberry skin, put it into the steamer, steam for 15 minutes, and steam thoroughly.

Step 5: blanch the washed vegetables with boiling water, mix with olive oil, put on the plate as the bottom, put the meat on the top, and pour the gravy.

Materials required:

Pork: 1000g

Green vegetables: 50g (such as parsley)

Scallion: 10g

Soy sauce: 2 tbsp (30ml)

Sugar: 50g

Spanish olive oil: 1 tsp (5ml)

Cooking wine: 2 tbsp (30ml)

Precautions: 1. The pork contains water-soluble nitrogen-containing substances, the more the release of stewed pork, the stronger the broth flavor, and the flavor of the meat will be relatively reduced. Therefore, the stewed meat should be cut larger to reduce the escape of fresh substances, so the meat taste can be more delicious than small pieces of meat.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Original

Chinese PinYin : Dong Po Rou