Electric Pressure Cooker Version of Dongpo Meat
1.
Material drawing.
2.
Blanch the whole piece of pork belly in water: add cold water to the pot, heat it to a boil over medium-high heat, keep it for 3 or 5 minutes, remove the blood foam, remove and rinse;
3.
Scrape the pigskin with a knife blade (if there is still stubble, find a small tweezers to remove it, such as "eyebrow clip", haha~), and cut into large square pieces;
4.
Spread a layer of green onion and sliced ginger on the bottom of the inner pot of the electric pressure cooker;
5.
Place the meat pieces on the bottom of the pot with the skin down, and add soy sauce, cooking wine and rock sugar;
6.
Cover the lid, turn on the power, and follow the instructions for the electric pressure cooker to select the meat ribs and braising functions. Don't forget to press the "Add dishes midway" button (turn over in the middle); the pressure cooker will start cooking, the default time is 45 minutes;
7.
When the countdown is 10 minutes, the pressure cooker will automatically exhaust, prompting to add vegetables in the middle, open the lid, turn the meat over so that the skin is facing upwards; close the lid, and automatically start cooking;
8.
After cooking, wait for the pressure cooker to finish the automatic exhaust;
9.
After the automatic exhaust is over, you can eat it. In order to ensure the taste of Dongpo meat, you may wish to stick to it for a while-take the meat out, put the meat on the steaming tray, and pour the filtered original soup;
10.
Cover with plastic wrap, put it in a steamer and steam for 30 minutes after being steamed-this is the standard practice for the most authentic Dongpo meat.
Tips:
1. The meat that has been stewed in an electric pressure cooker is already very crispy and tasty, why should it be "steamed"? This is because Dongpo meat is not only crispy and delicious, but also "fragrant". The last step of steaming is to make the meat more fragrant. Before steaming, remove the scallion and ginger from the original soup, preferably skimming the fat. Too much trouble, you can eat it without steaming.
2. You can cook a little more at a time. After stewing, it is sealed and refrigerated. It is convenient to take it out and steam it. After refrigeration, the fat freezes on the top layer and is easy to remove. It is also possible to use the "Supor Fresh Breath IH Electric Pressure Cooker" when steaming again. I am not willing to use it continuously in order to protect my new pot~
3. If you want to be simpler, you can remove the "adding vegetables halfway" link, and the meat pieces don't need to be arranged so neatly. They can be cooked at one time, but the color and appearance are not so good.
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