Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
I often see people describe a delicious dish, will say that this is a soul, then in fact, I think that the most soul is Dongpo meat, because it is too soulful, so it must be tied up to prevent it from running! Today we will make a dish of Dongpo meat that is not bundled or traditional.
1. Take out a small handful of dried beans in advance, soak them in boiling water to soften, then prepare 1 piece of pork, first rub on the hot pot.
After the pot is heated, the pork belly is directly placed, the pork skin is repeatedly rubbed downwards to remove the remaining pig hair and skin, the pork skin is taken out when it is roasted to a brown, scraped off the black edge of the top with a knife, and then rinsed with water.
Careful friends also found that Ah Fei prepared such a large piece of pork belly, and today it was finally a local tycoon!
After dealing with the scorched black marks, change the knife to cut the meat into mahjong-sized cubes, and it is best to choose three layers of pork belly near the belly of the pig to make Dongpo meat, which is fat and lean and fragrant.
The traditional method is to use mat grass to bundle up the pork belly to prevent the fat and lean meat from layering after heating, but the mat grass is not easy to buy, and now it is more tied with cotton thread, but today we are not the same, we use the soaked soft beans to tie each piece of meat.
Do not tie too tightly, so as not to affect the shape of the meat pieces by heat expansion and the carob is broken.
2. After all the ties, cook it in the pot.
Boil half a pot of boiling water, drizzle some cooking wine to remove the fish, put the meat pieces facing the skin up in the pot, and cook for 10 minutes on medium heat.
Cook the meat pieces until 7 ripe and set aside.
3. Prepare the accessories, spices, green onion cut open, ginger cut into slices and put together, heat the pot again, add cinnamon, galangal, nutmeg, white root, fragrant leaves, grass fruit, star anise, a pinch of cumin, a few slices of tangerine peel scattered, and then place the green onion on top and sprinkle ginger slices.
Then put the meat pieces neatly in the pot, so that the aroma of the large ingredients and green onions and ginger can penetrate each piece of meat from top to bottom, and there is no need to worry about the paste.
After setting up, pour in warm water without meat pieces, sprinkle a handful of rock sugar to add freshness and color, pour in the right amount of rose south milk, pour in the beer to add salt, monosodium glutamate, thirteen spices, dark soy sauce coloring, oyster sauce to freshen, after boiling on high heat, beat the foam in the pot.
Then cover the pot and simmer for 40 minutes
After 40 minutes, the Dongpo meat is taken out one by one, plated, scooped out a part of the soup juice to drain the residue, put it in the pot and opened the fire to collect the juice.
Add a little MONOS glutamate, chicken powder, stir the spices, after the soup is boiled, hook in a little water starch to quickly stir well, until the soup is thick and blistered, evenly pour on the meat pieces delicious!
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!