Dongpo meat is a famous dish in Suzhou-Hangzhou cuisine. This famous dish is available at almost every local visit. The charm of Dongpo meat is beautiful outside and looks fat. It is fat but not greasy when you eat it After the entrance, you only need to slap lightly, the entrance is instant, it smells delicious, and you eat soft glutinous mellow alcohol. You did not do it right before. Today I will teach you the correct Dongpo meat method!

Prepare materials:

1. Pork belly (600g)

2. Salt (moderate)

3. Shallot (50g)

4. Ginger (50g)

5. Old soy sauce (5g)

6. Raw soy sauce (15g)

7. Rock sugar (20g)

8. Star anise (2)

9. Cinnamon (3)

10. Rice wine (80g)

step one:

First of all, we have prepared pork belly. We must pay attention to this. We must choose without bones. If there are bones, we can choose to drink soup.

Step two:

Then put the pork belly in boiling water and blanch it for a while, then remove it and wash it clean. When the pork belly has completely cooled, cut it into four squares with a knife at this time. If it does not wait for cooling, it will cut like me, and the incision will Looking very untidy.

Step three:

After that we take a casserole, it is best to use a casserole, then we first scallions underneath, and then a layer of ginger slices, we must spread it, otherwise the skin will be very easy to get under the pan.

Step four:

Then we pour the side of the pork skin into the casserole, then we add 20 grams of rock sugar, then we continue to add 5 grams of old soy, then add 15 grams of raw soy, 2 anise, take a small piece of cinnamon and 80 grams of rice wine, authentic The method is to use rice wine. I don't have rice wine, so I use rice wine instead.

Step five:

We wait for the meat to boil, then open the lid to remove the stains from the meat and turn to low heat and simmer slowly.

Step 6:

When cooking for about an hour and a half, we can add the right amount of salt according to our own taste, and then continue to turn it for another half an hour.

Step seven:

Then we continued to the steamer, continued to bring the soup and steamed it for about 45 minutes. If we want to taste better, we can use a high pressure drum. After ten minutes of pressing, the final result is very good.

Step eight:

Then we separate the meat from the marinade, and then we pour the marinade into a small pot and boil until it is thick.

Step nine:

Then we put the meat back into the casserole, then we poured the meat on the skin with marinade, served a delicious Dongpo meat and prepared it!

Finished!

We can eat it now. The more authentic Dongpo meat is delicious and ready to be melted in the mouth. Quickly make it for the family and show the family. Let the family look at your cooking. I ’m Uncle Wang. Eat love cooking is a food lover welcome to pay attention to understand ~