Dongpo Meat
1.
Heat the pot with boiling water, add green onion and ginger and cook for 5 minutes, add large pieces of pork belly and cook.
2.
Put the star anise in the casserole and spread the chives and green onions.
3.
Spread the sliced ginger evenly on top of the green onions.
4.
Cook the pork belly and remove it to cool.
5.
Cut the cooked pork belly into even large pieces with a knife. Cut 850 grams of meat into 10-11 pieces.
6.
Put the skin of the pork belly down and put it in the casserole tightly.
7.
Sprinkle rock sugar on the meat first.
8.
Then pour in the right amount of soy sauce, and put it as you like.
9.
Finally, inject rice wine.
10.
The rice wine is 80% full, and you must not add water to it.
11.
Cover the casserole with a lid and bring it to a boil.
12.
Open the lid to skim the scum.
13.
Cover the pot a second time and start to simmer slowly, so as not to overflow the noodle soup.
14.
It takes about two hours to get out of the pot when there is little blisters.
15.
Put the meat stewed in a casserole into the stewing pot. This time it is required to place the meat with the skin side up, and it is still tightly packed.
16.
Put the lid on the stew pot and put it in the basket and steam for another hour.
17.
While steaming meat.
18.
Decant the remaining soup in the casserole, skim off the slick oil and set aside.
19.
The meat is steamed for an hour and then out of the pot.
20.
Put it in the tray.
21.
Put the saucepan on the heat, and pour the stewed meat into the pot.
22.
After the juice is boiled, thicken the gorgon with water starch.
23.
Sprinkle with diced chives, then evenly pour on the meat before serving.
Tips:
1. Remember Mr. Dongpo's 13-character mantra, namely: "Slowly catch the fire, drink less, and it will be beautiful when the fire is full." In fact, there is no water at all, this dish is simple and wonderful!
2. If you want a mellow and sweet taste, you must use Shaoxing's Shanghao Huadiao Liquor. Shanghai yellow rice wine can also be made, but the taste is slightly inferior.
3. This dish, from casserole stew to stew steaming, should not be less than 3 hours, otherwise the best effect of this dish will not be achieved. When eating, it melts in the mouth with a spoon, which is the characteristic of this dish.
4. How to use firepower. When stewing, the fire should be low, and it is almost cooked slowly with a very small fire. Don't make the fire big, otherwise it will fall apart and it will be a failure. The finished product should be crisp in appearance and inside, which is the best.
5. When you start to cook the white meat, you can cook it thoroughly, and it is best to cook for 20 minutes after it is cut off. It should be cooked in large chunks and must not be cut into small pieces, because it can be cut into pieces before stewing. After the white meat is cooked, cut into 3 cm square pieces.
6. If there is no stewing pot during steaming, use a small casserole or a suitable bowl, but the meat must be placed tightly and tightly sealed before it can be steamed. During stewing, if the meat is loosely placed, the rice wine will be used a lot, causing unnecessary waste. It is recommended not to use dark soy sauce, just light soy sauce, please do not add salt.
7. The skin of the meat should be facing down when casserole is stewed, and the skin should be facing up when steaming, remember.
