Dongpo meat is really relieved Ah It's cold, my son wants to eat meat, today I will stew a pot of Dongpo meat! Now pork is really cheap, this dish in addition to the trouble point is not wrong, and then can not be anxious. First of all, let's talk about the selection of meat This matter is really a bit complicated, some say that the five flowers are good; some say that the five flowers are good; and some say that the pork belly is on the line. I prefer the latter, because even if the five flowers are good, you can't buy them, because when cutting meat, people cut down the pork belly and buy it, and you say that you want to go to the five flowers family to sell it to you? Some people say, "If I go to buy meat, I'll give it to me!" "Forget it, that's a meat seller to scare you, bully you don't know what part is on the five flowers." Well, let me tell you, the part with the ribs is the upper five flowers, and the lower five flowers are the part of the belly under the ribs (beef is called beef brisket) which is commonly known as the kick. You get the idea? You can't sell separately unless you buy more and separate yourself. What do I use? I use pig back elbows, this part of the meat is thick skin, thick meat, tendons, fat feet, the key is cheap and can also have a big bone stick to eat. Yesterday Bought only seven yuan nine (yesterday was 2021.10.29) Buy this no skill, is to pick the big, hairy on the line. After buying it, let the meat seller knock the bones down and knock it out.
Wash the meat into a pot and blanch (boiling water into the water) and then rinse the skin with tap water, with force. If so, start picking after two or three times. Clean up and blanch again. The purpose of this repetition is to let the odor inside the pores be excreted (the skin is not clean and the meat will not be delicious) The meat is cut into large pieces (the size of a fist) and drizzled with honey (ten grams of one kilogram of meat) and grasped evenly. Add honey to color, cash, add flavor (honey has a unique aroma) heat up and add 50 grams of oil, the meat slices start to fry down until slightly yellowed to six sides of the brown, pay attention not to fry the paste.
Place the shallots, ginger slices, fragrant leaves, cinnamon and star anise at the bottom of the casserole. Put the meat cube skin facing up (to prevent the paste bottom) into the casserole dish, pay attention to up to two layers, this dish can not be turned, so too much too heavy will paste the bottom. Casserole hot plus koji wine (good aroma) or rice wine, a pound of meat one or two liquor ratio, if you use rice wine three times, the back does not add water. Add a small amount of old vinegar (the meat is more crispy) soy sauce, soy sauce (these two things are used by yourself, basically according to what you think is exaggerated) and add the same amount of water before and after all the liquids. Bring the pan to a boil for one minute, turn to the lowest heat and cover.
After two hours, taste the soup to taste the seasoning (slightly lighter can be), how to feel that the color is not good, you can add the tomato sauce in moderation, and then stew for an hour after putting two pieces of rock sugar (flavor and brightening) The ice sugar will be put too early to paste the bottom.
Simmer for another half an hour and you'll be OK. The whole point is Su Laoxian's sentence "Slow fire, less water, he is beautiful when the fire is enough" The meat is delicious, but it must not be excessive (this is really a careless pass) Two pieces per meal is enough, half a pound of meat is not a lot! Big bone stick stew pot sauerkraut, just to dissolve the greasy, you can drink you come to two or two.