Dongpo Meat (electric Stew Pot Version)
1.
The pork must be cleaned first. The pork I bought now has actually been treated with pig hair, but I’ll check it again when I go home, first take the tweezers, and then sing the pig skin on the fire.
2.
Reduce the fire to minimum and remove the fishy meat from the pork.
3.
The water in the pot has no pork, and many people think that using onions, ginger, and garlic to remove the fishy smell is actually suppressing the smell, and removing the fishy is to force out the dirty stuff in the meat.
4.
This process is very long, don't cover the pot, don't make the fire too big, just like this, slowly force bleeding. You can take the meat out and squeeze it hard with your hands to prevent bleeding. Don't cook it. It's best not to change the color of the pork. It's the same reason that the beef should be soaked in water for a while.
5.
There used to be a TV house. The hostess was from Shanghai. She laughed at her mother-in-law's meat stew with a lot of ingredients. The meat that was made was all seasoned. I also put the roasted meat this time. (There is too much sugar in the plate, just put half of it)
6.
I added a whole bottle of cooking wine, light soy sauce, dark soy sauce, and no water.
7.
I washed the peel of the orange that I had just eaten, and put it in. (Little chef still feels that cooking does not need to be limited to the amount of various things, sometimes dare to try)
8.
After 6 hours of simmering, the meat is already rotten.
9.
Steam for 20-30 minutes before eating.
10.
Cover it so that no water vapor can drip into it.
11.
Out of the pot, set the plate. The stewed meat is too soft and rotten. Be sure to scoop it with a spoon and don't let the skin and meat separate.
Tips:
I have eaten Dongpo meat many times in restaurants and hotels. The first impression is: thick but not greasy, not elegant dishes. This time I don’t want to put oil, so I don’t have the color of fried sugar.
)
)
)
)
)
)
)
)
)
)
)
)
