Family Dongpo Meat

Name: Family Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; Some ginger; Some Soy sauce; Some salt; Some Bay leaf; Some Fennel; 250g Shaoxing Huadiao; Some shallot; Some crystal sugar; Some pepper; Some Tangerine peel

by Peaches

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The earliest birthplace of Dongpo meat is Hangzhou, Zhejiang. In 1080, Su Dongpo retired to Huangzhou. Because the local pigs had a lot of meat and cheap meat, he came up with this method of eating meat. Su Dongpo's method of cooking meat can be seen in his "Stew Song": "Slowly catch the fire, without water, the firewood will not be able to smoke. When it is matured, it will not be urged. When the fire is sufficient, it will be beautiful. Dongpo meat The color is red and bright, the taste is mellow and juicy, it is crisp but not broken, fragrant but not greasy, and the color, fragrance and taste are complete, so it is deeply loved by everyone. In the autumn, I love meat, and I need to stick to the autumn fat. How can we miss this dish?"

Family Dongpo Meat

1. Cut the pork belly into equal long squares, put the casserole into the water that can cover the pork belly, and put the cut pork belly in a pot under cold water.

2. After the pork belly is boiled in the pot, remove the blood and foam, and remove the pork belly.

3. Wrap star anise, pepper, dried tangerine peel, etc. into a small bag with gauze.

4. Put the sliced ginger, green onion, pork belly and the wrapped ingredients into a casserole.

5. After adding the cooking wine and braised soy sauce, add rock sugar and a small amount of salt.

6. After boiling on high heat, change to low heat and simmer for an hour and a half. In the middle, you can turn the meat properly to avoid uneven coloring. Slow heat, less water, and more wine are the secrets of making this dish.

7. Take out the stewed pork belly and let it cool. Take another bowl and spread the sliced ginger and green onion on the bottom of the bowl.

8. Cut the cold pork belly into small squares of equal size, place it in a bowl with green onion and ginger, pour the stewed meat in a casserole with the original juice, and steam it for half an hour.

9. After being out of the pot, I put a few leaves of rapeseed which had been blanched in hot water beforehand, or left them alone. The family version of Dongpo meat debuts.