Dongpo Meat

Dongpo Meat

1. The color is bright red, the fat is melted in the mouth, the lean meat is lean but not woody, sweet but not greasy.

2. The ingredients are ready.

3. For pork belly, choose the thick, multi-layered, tight-skinned pork belly. Put the pork belly in a pot under cold water and bring it to a boil with cooking wine and boil it for 5 minutes to let the meat set and remove the fishy shape.

4. Take out and let cool and cut into evenly sized pieces.

5. Cut the meat into small pieces one centimeter from the bottom of the meat, do not cut to the bottom, let the bottom connect.

6. Spread the ginger slices and green onions on the bottom of the casserole.

7. Add light soy sauce, dark soy sauce, sugar, and Huadiao wine with the skin down, less than one centimeter of pork belly.

8. Cover the lid and boil on high heat and turn to the minimum heat for an hour.

9. Chop the pickled peppers and spread the tempeh on the bottom of the bowl.

10. You can use toothpicks to fix the shape when you put in the pork belly. I'm lazy.

11. Steam in an electric pressure cooker for 30 minutes.

12. Pickled pepper absorbs the fragrance of pork belly and is more delicious than meat 😊.

Tips:

1. For pork belly, choose the thick, multi-layered, tight-skinned pork belly.
2. Add 500 grams of pork belly and 50 grams of soy sauce (light soy sauce + dark soy sauce) with 50 grams of sugar or 25 grams of rock sugar.
Huadiao Wine 130g
3. All the ingredients can be added less than one centimeter of pork belly. If the meat is small, the ratio of soy sauce and cooking wine can be adjusted appropriately.