Dongpo Meat
by Little M's Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the ingredients
2. Scrape the impurities and fine hairs on the pigskin with a knife. If it can't be shaved, use eyebrow tweezers to remove and clean it.
3. Cut into 3 cm wide squares and blanch the bleeding in a pot under cold water.
4. The bottom of the casserole was covered with green onion and ginger slices. To prevent sticking to the pot, I laid a layer of zong leaves on the bottom layer. If you have a small grate at home, it is best to put it underneath.
5. Put the meat skin down and place it neatly in the casserole. Add rock sugar aniseed, pour in the mixture of Huadiao old soy sauce, boil over high heat and simmer for one hour.
6. Place the simmered pork belly with the skin side up in a small casserole or a large high-temperature bowl, and steam in a steamer on high heat for more than 30 minutes.
7. Pair with blanched broccoli. Do you want to catch a bowl of rice? Hey!
Tips:1. The pork belly is easier to cut into even cubes after freezing. 2. You can use a rice cooker to stew without a casserole. 3. The authentic Dongpo meat is a two-inch square piece. If you eat it at home and cut it smaller, it will feel less greasy. 4. The seasoning can be increased or decreased according to your own taste and habits. 5. No need to add water.
