Dongpo Meat

Dongpo Meat

1. Prepare pork belly, which is thinner.

2. Add 50ml of cooking wine, shallots, and ginger slices to blanch water. In a pan under cold water, remove it for five minutes after boiling.

3. Spread green onions and ginger on the bottom of the pot, or add two or three star anises at the same time.

4. Set the pork belly into large pieces and put it into the pot, remember that the skin is facing down, try to make the pot smaller and tighter, don't be like me.

5. Add soy sauce and rock sugar, soy sauce is added according to taste, no need to put sugar.

6. The important part is here, no water is added, only Shaoxing rice wine is added. The amount should be added according to the draft of each pot. (I usually use an electric pressure cooker of 200ml, but I need to put more when I use a casserole)

7. After adding the rice wine, it can be cooked in a casserole or electric pressure cooker. Personally, I prefer to use a casserole, which tastes better. One, simmer in a casserole for two hours on low heat, turning the meat once in the middle to make the flavor and color even. Second, steam in a pressure cooker for 45 minutes, turning the meat once in the middle to make the flavor and color even.

8. After cooking, it will look like this. Put the meat in a bowl.

9. When placing it, please put the skin on top and remember to make it tighter. Steam in a steamer for 30 minutes. The bamboo steamer of the steamed xiaolongbao that I use does not have a lot of steam in it. If you use the steamer, remember to cover the mouth of the bowl with plastic wrap and pierce a few small holes with a toothpick.

10. Mix the steamed broth with the remaining broth from the previous boiled meat, skim off the fat (there is really a lot of fat), put it in an iron pot on a low fire, add starch to thicken it, pour it on the meat, and eat!

Tips:

1. Pork belly must be lean.
2. Master how much soy sauce you need to add.
3. The scallion and ginger must have the bottom, otherwise it will stick to the pot easily.