Name: Dongpo Meat
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Pork belly; 500g Huadiao Wine; 300g Chinese cabbage; 80g crystal sugar; 2 tsp salt; 80g Green onions; 50g ginger; 1 tablespoon Soy sauce; 1 tsp sesame oil; 2 tsp Dry starch

Dongpo Meat

by Tianen (from WeChat.)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Good pork in Huangzhou, the price is like dung. The rich refuse to eat, and the poor refuse to cook. Slowly catch the fire, without water, it will be beautiful when the fire is full. I get up and play a bowl every day, and I'm full of my own master. Because of the spread of the "Su Dongpo" poem "Eating Pork", his unique method of stewing meat has also been favored by people. The common people named him after him, and "Dongpo Meat" has been handed down, and it is still popular today. Loved by diners

Dongpo Meat

1. Scrape the remaining pig hair from the pork skin and wash it

2. Put it in a pot of cold water

3. Bring to a boil, cook until the end of the blood floats, cook for 5 minutes, remove

4. Cut into small cubes about 4 cm

5. Cut the green onion into long pieces, and cut the ginger into large pieces

6. Put a bamboo mat in the casserole first, put the green onion and sliced ginger

7. Put the cut meat into the casserole, skin side down

8. Put in salt

9. Add soy sauce

10. Then pour in Huadiao wine, and then add 200 grams of water

11. Put the casserole on the stove and bring to a boil, skim off the foam, cover and simmer for 1 hour

12. Add rock sugar and simmer for another 30 minutes

13. Turn the pork cubes over and simmer for another 20 minutes with the skin side up

14. Put the cooked pork skin up in a large bowl, put it in a steamer and steam for 10-15 minutes

15. Put the washed cabbage in a pot of boiling water, blanch it to cause discoloration, remove it

16. Squeeze the water from the cabbage, mix well with a little salt and sesame oil, and put it in a small casserole

17. Put the broth into the wok, add proper amount of water and starch to make the juice

18. Put the pork skin up neatly in a small casserole, and pour the juice on the pork cubes.

Tips:
Simmer on low heat, master the time, increase or decrease the saltiness according to your own taste, just make it once

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Dongpo Meat

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