Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork belly; 2g star anise; 6 slices Tangerine peel; 50g crystal sugar; Some shallot; Some ginger; 200g Cooking Wine; 2 small pieces Cinnamon; 200g Soy sauce

by Mercury girl

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Dongpo meat test was done to commemorate Dongpo, and it was not created by Su Dongpo himself.
Su Dongpo’s method of cooking meat can be seen in his "Stewed Meat Song":
"Slowly catch the fire, without water, the firewood can't afford to smoke. When it is self-familiar, it will not be urged. When the fire is sufficient, it is beautiful.
The characteristics of "rebate meat" are delicious and mellow, oily but not greasy.
Su Dongpo left four famous dishes in Xuzhou, in addition to giving back meat,
There are also Jin Chan Xizhu, Wuguan Chicken, Drunken Shrimp, and later generations will call these four dishes "Dongpo Four Treasures".
Now in the restaurants on the streets of Xuzhou, you can still experience the endless aftertaste of Dongpo meat.
Dishes named after characters are really rare, and Dongpo meat is definitely familiar to everyone.
Pork belly is a food that people love and hate. From ancient times to the present,
People are really racking their brains to try various cooking methods to achieve their best performance.
Because Martian baby is a meat-eater,
As a girl, I naturally tried a variety of pork belly practices;
It is true that the method of steaming after cooking can remove the greasy feeling, and the lean meat layer is also crisp and delicious.
It is highly recommended to everyone!

Ingredients

1 Pork Belly
2g Star Anise
6 slices Tangerine Peel
50g Crystal Sugar
Some Shallot
Some Ginger
200g Cooking Wine
2 small pieces Cinnamon
200g Soy Sauce

Dongpo Meat

1. Cut the whole piece of pork belly into 8 squares, wrap the meat with cotton thread to prevent the meat from spreading after being cooked;

2. In a pot under cold water, add green onions and ginger slices, and boil until the meat turns color and is cooked;

3. Take out the meat and rinse it with cold water;

4. Put the meat pieces into the pot again, with the skin side down, add cooking wine, soy sauce, and then add water to cover the meat pieces;

5. After boiling, put all the other ingredients in, turn to medium and low heat and cook for 40min-60min, until the juice is thick and red;

6. When the juice is almost collected, pick up the meat, put it on a plate, pour the juice on it, and steam it on the steamer for 1-2 hours until the meat is crispy.

Tips:
1. When tying the cotton thread, do not tie it too tight, otherwise the noodles will be too tight if they absorb water and swell;
2. Niu finds that tangerine peel is particularly fishy, and it makes Dongpo meat not so greasy, so it's best not to omit it;
3. Since the steaming time is relatively long, don't forget that you may need to add water in the middle to prevent the pot from drying out;
4. Don't rush to remove the cotton thread when eating, take a bite first, and then the cotton thread will be easier to tear off.