<h1 class= "pgc-h-arrow-right" > it's not difficult to make a good piece of dongpo meat, but you don't know a lot of knowledge yet. </h1>
If you can associate red braised meat or braised pork with the word soul destroyer, it can only be Dongpo meat. That refers to thick pieces of meat, a sauce-red skin and a soft rotten flesh that melts in the mouth. Whether you eat a piece of meat or eat it with rice, it can be said that it is a great preparation for pork cooking.
But dongpo meat to this extent, not every restaurant can do it. But you can't run to Hangzhou to eat a piece of Dongpo meat. If you make it yourself at home, can you make delicious pieces of meat with this texture and taste? Of course.
There are just a few tips you don't know yet, so let's declassify them today.
1, Dongpo meat to choose a sufficiently thick pork belly
The biggest feature of Dongpo meat is that in addition to the fat and lean three layers, there is also the thick subcutaneous fat.
First of all, don't buy a normal 100-day white strip pig. To choose black hair pigs or native pigs, these pigs are more than 10 months old, and the pork itself has precipitated enough flavor substances. It will taste more fragrant, while the subcutaneous fat of the pork is thick enough.
The thick pork belly selected for Dongpo meat is best to buy the kind that does not remove the ribs, come back and cook the bones and remove the bones. The meat that comes out of this is even more delicious with ribs.
2, stew Dongpo meat do not put water, all use rice wine
It is best to use a casserole pot for the stew of Dongpo meat, and do not put water, and use semi-dry rice wine.
First, put the large pieces of meat in a pot of water and cook until it is broken (with chopsticks to penetrate without blood oozing out), cut into large pieces, then lay two layers of chives on the bottom of the casserole, and cut the pieces of meat on the neat yards on the green onions.
Then pour in the rice wine, which has not passed the meat pieces. Add soy sauce, salt, rock sugar, pepper, ginger slices.
Cover the casserole lid and bring the rice wine soup in the pot to a boil over high heat and change to a simmer. Make sure that the rice wine soup in the pot is slightly bubbling.
This is followed by a long stew, usually the simmering time of Dongpo meat is 4 hours. The rice wine in the pot slowly evaporates, and the alcohol slowly takes away the fishy smell of the pork in the process of volatilization, while the amino acids in the rice wine make the pork more soft and rotten, and the aroma is more and more intense.
3. Must Dongpo meat be tied up with a rope when it is stewed?
The effect of tying it up with a rope is to be afraid of such thick meat in the process of stewing pork layering, meat skin, fat meat, lean meat scattered. Because the stew takes too long, it is easy for the meat to rot when touched. So it's usually tied with rope or lemongrass. But if the meat you buy isn't that thick, it doesn't have to be so complicated, just put it up piece by piece.
How to make Dongpo meat at home, this article is here, I hope it will help you.
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