The preparation of dongpo meat

Practice steps

1, pork belly in advance put onion and ginger, rice wine marinated in advance, if the time is tight, you can also not use this procedure.

2: Put water in a pot and add meat to it and cook for 5 minutes on medium heat.

3. After that, skim the blood foam and fish it out.

4. Cut into square pieces.

5: Place the green onion and ginger in a casserole dish.

6: Place the pork skin facing down.

7, seasoning only use these three, aged rice wine, soy sauce (or other light soy sauce), rock sugar or white sugar can do, but it is best to use rock sugar, the taste is good.

8: Add the spices in turn, soy sauce, rice wine, rock sugar. Set the fire to a boil over high heat, then reduce the heat and burn for an hour or so.

9, boil to this extent to fish out.

10: Find a container, on the edge of the pork skin, add the soup to it, put the steamer and steam for another half an hour, and steam the meat to be soft.

11: Blanch the green leaves, put the meat on the top and plate it.

12. Finished product drawing.

Mood story

It's time-consuming, but the process is simple. Compare authentic Dongpo meat! Without a drop of oil, it is absolutely fat but not greasy.