Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 20g shallot; 20g Shaoxing wine; 5g Ginger powder; 6g star anise; 15g brown sugar; 10g crystal sugar; 20g Steamed Fish Soy Sauce

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Dongpo meat belongs to Zhejiang cuisine, with skin-on pork as the main ingredient. The dishes have tender skins and tender meat, bright red color, mellow taste, rich taste, crispy but not broken, fragrant waxy but not greasy.

Yesterday was the first day of the lunar calendar. Someone could only eat vegetarian food, but while eating crisps and talking about it, I don’t have to be vegetarian tomorrow. I can eat meat tomorrow. . . Can eat meat. . Eat meat. . meat. . . Such a naked "hint", the cook must be able to receive it! So, today I made this Dongpo meat. Practice has proved that after I picked a few pieces of the finished product with no blue print on it to take pictures, the rest has been swept away. And someone said to me grievingly that it was your girl who ate it, so I ate two yuan. . . . o(一︿一+)o~~~~ I haven't eaten it yet, okay? Fortunately, I left a few pieces to take pictures. . . But this kind of "disc behavior", I regard it as silent praise, O(∩_∩)O hahaha~

Ingredients

Dongpo Meat

1. The skin of the pork belly is cleaned, cut into square pieces, and boiled for 5 minutes in a pot of boiling water, and washed with warm water. This piece of meat I bought is irregular, and all the pieces are cut into long squares, huh, haha

2. Place the bottom of the large casserole with bamboo grates. Spread the green onions and ginger powder, and then arrange the pork belly with the skin side down. Add brown sugar, white sugar, steamed fish soy sauce, Shao wine and star anise, and put some on the surface. Scallion

3. Cover the pot and cover the edge of the casserole with a towel. After the high heat is boiled, simmer on a low heat for about half an hour

4. After half an hour, open the lid, turn the meat underneath, and simmer for half an hour. Be careful when turning over with chopsticks.

5. Remove the big casserole from the fire, skim off the upper oil, put the meat skin side up into a small casserole pot, collect the soup on a low heat, and put it out. Our small casserole is too small, I just pile it up, haha

6. Okay, even the toothless old lady can squeeze the minced meat with her tongue. Please be careful when picking it up with chopsticks, ha ha

Tips:
1. Pork belly should choose skin, fat and thin, and fat and thin.
2. When the soup is finally collected, the fat part is already crispy. When putting it from the big casserole to the small casserole, use chopsticks not to hold it too hard.
3. For the bamboo grates, I used the old sushi curtains. I bought a new sushi curtain and used the old one to cut the bottom to prevent the meat from falling into the bottom of the pan.
4. If there is no Shaoxing wine, cooking wine will do.