#trust之美#fast Electric Pot Version of Dongpo Meat

Name: #trust之美#fast Electric Pot Version of Dongpo Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly with skin; 200g Old rice wine; 20g Fresh ginger; 40g Chives; 30g Soy sauce; 70g Umami Soy Sauce; 2g pepper; 1 piece Aniseed; 1 small piece Cinnamon; 50g crystal sugar; 2g salt; a little Vegetable oil

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Dongpo meat, a famous Hangzhou dish, a delicacy of the Han people, is popular in Jiangsu and Zhejiang. According to legend, it was created by the poet Su Dongpo in the Northern Song Dynasty. Production method: Cut the pork belly into large pieces, place the bottom of the pot with green onion and ginger, add wine, sugar, and soy sauce, and simmer slowly with water. Su Dongpo's "Eating Pork" poem says: "...slow the fire, without water, he is beautiful when the fire is full." Dongpo has good meat color, fragrance and taste, and the entrance is fat but not greasy, with a wine aroma, and is very delicious. Beloved by people.
It takes enough time to cook Dongpo meat. It takes 2 hours to cook it in a casserole and then steam it for 1 hour to achieve a soft, glutinous and crispy taste. As far as office workers are concerned, if they are not resting at home, they can’t just make delicious and soft Dongpo meat. Today, I will teach you a quick way to make Dongpo meat. The time can be shortened. That is not a little bit. It only takes 1/6 of the original time to satisfy your own taste. This method is to use an electric rice cooker with a high-voltage function. The time is short and the taste is fragrant. The soft and glutinous fragrance can fully meet the traditional production requirements. The key is to greatly shorten the production time. It can be tried for office workers with insufficient time. Try it! "

#trust之美#fast Electric Pot Version of Dongpo Meat

1. Wash the pork belly first

#trust之美#fast Electric Pot Version of Dongpo Meat recipe

2. Cut into 2.5cm squares

3. The pot of water is open and boil for about 5 minutes

4. Take it out and put it in a container

5. Prepare the required ingredients, put the umami soy sauce and dark soy sauce in the container and mix thoroughly

6. Heat the wok to release the oil, put the rock sugar in

7. Stir-fry over low heat until the sugar melts

8. Quickly put the boiled meat into the stir fry, the action should be fast to avoid the pan

9. Add the adjusted dark soy sauce and umami soy sauce

10. Stir fry color

11. Put the meat in the rice cooker

12. Add the old rice wine, put onion and ginger seasoning

13. Put the lid on, choose the universal stewing program, the time is adjustable for 30 minutes

14. Open the lid when time is up

15. A bowl of fragrant soft glutinous crispy Dongpo meat that melts in your mouth, with satisfaction and hard work!

Tips:
Xiaoyingzi's words:
1. Because of the effect of soy sauce, the saltiness is enough, only a small amount of salt or even no need to be added, because it is used rice wine, there is no need to add water. In addition to the rice wine used in this article, Huadiao wine and Shaoxing wine are good raw materials.
2. The production time is uncertain, and the functions of the electric cooker of each brand are different. The first time I cooked in the wok for a while and put it in the electric cooker, it reached the requirement for 20 minutes, and the second time I finished the preliminary work. The pot tastes almost a little after 20 minutes, and it adds another 10 minutes, so the specific length of time can be adjusted flexibly according to your own pots and pans.
3. Because the water in the electric pot evaporates very little, the increase in liquid is small. If the rice wine is made in a casserole, it will be added to 350 grams, and other materials must also be increased.