Dongpo meat preparation (with detailed ingredients and spice ratios)

Ingredients: pork belly 2000 g.

Spices: Star anise 5 g, cinnamon 4 g, white kom 2 g, coriander leaf 1 g, yellow gardenia 1 g.

Ingredients: 1000 g rice wine, 250 g rock sugar, 150 g chives, 90 g soy sauce, 90 g sake brewed, 50 g sliced ginger, 10 g dark soy sauce.

Detailed processing steps of Dongpo meat:

1: Prepare 2000 grams of pork belly with skin, and conditionally roast the pork skin with an airbrush until it is browned. If you don't have a spray gun, you can heat the iron pot and wipe the skin of the meat face against the bottom of the pot until it is charred black.

The purpose of this step is to remove the residual pig hair, which is also the key to removing the fishy smell of pork.

After this step, soak the pork belly in water, scrub it clean, and set aside.

2. In order to facilitate the pork belly to better cut the meat pieces of uniform size, we can use two methods:

(1) Put the pork belly in the refrigerator and freeze it before cutting into cubes (each piece is about 5cm square).

(2) Put the pork belly in a pot and blanch the water until it is set, then remove it and cut it into pieces.

You can also cut the pieces directly, then fix them with cotton rope, hemp rope, straw, etc., and then blanch the water until the shape is fixed, and then proceed to the next cooking step.

Frozen or blanched pieces of meat can be prepared for the next step without special treatment.

If there is straw in the home, marigold can use straw or marigold to tie each piece of pork belly to a cross knot, which can be better shaped, and can also have the fresh aroma of finished Dongpo meat.

It can also be fixed with a cross knot with cotton thread or fine linen rope, but it does not add special effects.

3: Prepare a large casserole, first spread 150 grams of chives in the casserole to the bottom of the pot, then add 50 grams of ginger slices and spread them at the bottom of the pot. Then place the processed pork belly evenly in a casserole dish, and finally add 1000 grams of rice wine, 250 grams of rock sugar, 90 grams of light soy sauce, 90 grams of sake brewing, 10 grams of dark soy sauce, 5 grams of star anise, 4 grams of cinnamon, 2 grams of white coriander, 1 gram of fragrant leaves, 1 gram of yellow gardenia, cover the lid, after boiling on high heat, simmer for 90 minutes on low heat to get out of the pot.