Dongpo meat made by my son(er zi zuo de tai shi dong po rou )

Dongpo meat made by my son

Introduction:

"During the summer vacation, my son, who is not happy without meat, always likes to search for delicious food on the Internet. He often recites the poem" eating pork ":" good pork in Huangzhou, cheap price and so on. The rich will not eat, but the poor will not cook. Slow fire, little water, when the fire is full, he is beautiful. Every day I get up and play a game. I'm so full that I don't care. " Dongpo meat originally originated in Huangzhou, later became a famous dish in Hangzhou, and then spread to Taiwan. Today, it's table Dongpo meat. "

Production steps:

The fourth step: 1.

Step 2: cut into 9 small squares, use straw, straw is hard to find, use cotton thread to bind each piece of meat cross.

Step 3: put each piece of meat skin down into the casserole.

Step 4: pour in the soybeans.

Step 5: pour in 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, ginger slices and star anise.

Step 6: pour in yellow rice wine and rock sugar.

Step 7: add the water without meat, add the scallion and fire.

Step 8: bring to a boil and skim the foam.

Step 9: turn the minimum heat, cover and simmer for 1 hour, turn over the meat, skin upward, simmer for another hour, and then dry the soup.

Step 10: when the soup is dry, transfer to the steamer and steam for another 30 minutes.

Step 11: steam well, plate and sprinkle with scallion.

Step 12: untie, open to eat, eat big, cool!

Materials required:

Pork: a big piece

Soybeans: moderate

Ginger: 5 pieces

Star anise: 4 capsules

Green onion: one

Shallot: a little bit

Rock sugar: a spoonful

Soy sauce: 2 tbsp

Old style: 1 spoonful

Oyster sauce: 1 tbsp

Water: moderate

Yellow rice wine: a small bowl

Note: add enough water and simmer slowly. The dish is thin skinned and tender, with bright red color, mellow taste and thick juice. It is crisp but not broken. It is fragrant and glutinous but not greasy.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Er Zi Zuo De Tai Shi Dong Po Rou