Dongpo's braised pork(dong po rou )

Dongpo's braised pork

Introduction:

"Soft glutinous meat is salty and fresh, thin but not woody, fat but not greasy. The secret of Dongpo meat is" less water, slow fire, when the fire is enough, it's beautiful "- no sugar but oil, no water, only good soy sauce and Shaojiu, simmer slowly, then steam, who can resist its temptation?"

Production steps:

Step 1: blanch the whole piece of streaky pork with skin in boiling water until it boils for 2 or 3 minutes, turn over in the middle;

Step 2: take it out and scrape off the impurities and fine hairs on the skin with the blade;

Step 3: cut into large pieces of mahjong;

Step 4: lay a layer of broken bamboo sticks on the bottom of the casserole (it's better to have a bamboo grate, but I don't have one, so I use bamboo sticks instead)

Step 5: spread the whole chive and cut into large pieces of ginger;

Step 6: put the pieces of meat, skin down, on the onion and ginger;

Step 7: add Shaojiu, soy sauce and rock sugar;

Step 8: heat up, bring to a boil, turn to low heat, cover and simmer for 3 hours;

Step 9: about an hour and a half in the middle, open the lid of the pot, turn it over, make the skin of the meat face up, continue to cover and simmer slowly;

Step 10: put the stewed meat into the heat-resistant container carefully (purple sand stew cup is the best, I don't have it)

Step 11: remove the scallion, ginger and bamboo stick in the soup, and try to remove the thick oil on the surface, and pour it on the meat;

Step 12: after steaming in the steamer, put in the meat pieces, cover them with plastic wrap, and steam over high heat for 30 minutes.

Materials required:

Streaky pork with skin: 600g

Chives: right amount

Ginger: moderate

Soy sauce: 100ml

Shaojiu: 300ml

Rock sugar: 40g

Precautions: 1. After blanching, the streaky pork must be scraped off the impurities and fine hairs on the skin, and it can make the finished meat skin red and bright; 2. Don't omit the last step of steaming meat, which can add fragrance; 3. Be careful when turning over the meat and taking out the meat; 4. Although the meat is delicious, but the cholesterol is high enough, eating one piece at a time is almost the same, at most not more than two pieces 5. You can cook more at a time and steam as much as you eat. If you don't eat for the time being, put it in the refrigerator and keep it for three or five days.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Po Rou