Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 1 small bowl Hakka yellow wine; 1 piece ginger; 3 pieces Shallots; 1/2 bowl Soy sauce; 30g crystal sugar; 4g salt; a little oil

by Easy to cook

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The Spring Festival is approaching, and it is indispensable to make some New Year dishes. This Dongpo meat is a must-make dish every year. In the past, my father made it by himself. When I was a child, I was very interested in watching and looking forward to the delicious Dongpo meat. At the moment of the pot, my dad would put a piece of it in the first place to relieve my greed, and the food was greasy. At this moment, my dad would always ask, is it delicious? I was eating meat in my mouth, and I couldn’t answer, I just nodded, my mother smiled and said, eat slowly, don’t burn it~ The smell of meat in the house is the smell of Chinese New Year~ Now, although I have learned After making this dish, every time I go back to my parents’ house, I still like to eat Dongpo meat made by my father~"

Ingredients

600g Pork Belly
1 small bowl Hakka Yellow Wine
1 piece Ginger
3 pieces Shallots
1/2 bowl Soy Sauce
30g Crystal Sugar
4g Salt
a little Oil

Dongpo Meat

1. Choose pork belly with skin.

2. Cut into even squares.

3. Boil an appropriate amount of water, add 4 grams of salt, and pour in the pork belly fly with water.

4. Pick up and rinse with cold water.

5. Wash the ginger, cut into thick slices, remove the shallots and tails, wash and tie them into onion knots, prepare yellow wine, soy sauce, and rock sugar.

6. Spread a little cooking oil in the casserole, spread the ginger slices and green onions neatly on the bottom of the pot.

7. Put on the pork belly.

8. Pour into Hakka yellow old wine.

9. Pour in the soy sauce.

10. Add rock sugar.

11. Cover the pot, bring to a boil on high heat and reduce to medium to low heat and simmer for 1 hour.

12. Cook until a little bit of soup remains.

13. Put the pork belly in a bowl, and pour the soup on top of the meat.

14. Put it in the steamer and take a plate to cover the Dongpo meat.

15. Cover the pot, steam in water for 30 minutes, then take out and put on the plate.

Tips:
To make Dongpo meat, you need to choose a whole piece of pork belly with skin. It is easy to cut into cubes. Because the soy sauce contains salt, blanching water and adding a little salt, it is unnecessary to add salt in the casserole. The last step is steamed in a steamer for 30 minutes, so that the meat is fat but not greasy, the color is bright, and the taste melts in the mouth~