Dongpo meat is made of pork as the main ingredient. The color is bright red, fragrant and not greasy. Dongpo meat is full of color and flavor, and is deeply loved by people. So do you know the most authentic method of Dongpo meat, what are the methods of Dongpo meat, how to make Dongpo meat delicious, let Xiaobian introduce it to you.
The process of making this dish requires some skills to make Dongpo meat more flavorful, so what are the techniques, let's take a look at what kind of tricks it is.
Practice 1
material
Prepare the required pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, peppercorns, cinnamon, cloves.
method
1: Wash a large piece of pork belly, put it in cold water, add cooking wine to a boil, skim off the foam, cook for 4 or 5 minutes, and cut into cubes of about 4 or 5 cm.
2, 1 chives to remove the root and wash; Ginger peeled and loosened; 2 or 3 star anise, peppercorns, cinnamon, cloves and a little set aside.
3, spread the chives evenly at the bottom of the casserole, the ginger pieces are evenly placed, the meat skin is facing down, sprinkle in the spices in 2, pour in cooking wine, dark soy sauce, soy sauce, rock sugar, add warm water not to over the meat, boil over high heat, turn to the minimum heat, cover and simmer for about two hours, and then add salt to taste.
4: Open the lid, gently turn the meat pieces upside down, simmer for half an hour.
Practice two
Three layers of meat, green onions, ginger slices, flower carving wine (or rice wine, Shaoxing wine), sugar, soy sauce.
1. The most important place of this dish is to choose the ingredients, to choose three layers of meat, there are three layers of meat skin Oh ~ that is, the white fat layer should have three layers, and the red meat part should also have three layers. In particular, the first layer of fat under the skin of the meat is thicker. This is the key to success or failure, only by choosing such meat, after a long period of stewing, the meat can be layered, and the taste is rich and will not become dry.
2. Bring on high heat, put the skin of the meat face down into the pot. Wait for the meat to be fixed and you can fish it out. Scalding removes excess blood and water and allows the meat to be fixed in shape for easy cooking.
3. Put the blanched meat in the cold water for a while, change the knife and cut into large pieces (about 1 halve of a piece).
4. Take a casserole dish and set the bottom with green onion and ginger slices.
5. The skin of the meat is stacked on the green onion and ginger facing down. It is important that the skin is facing downwards so that the skin can be better colored and the meat will not fall apart after a long time of stewing.
6. Dongpo meat does not put water, all put flower carving wine or other yellow wine, Shaoxing wine.
7. Pour a large bowl of carved wine and half a large bowl of soy sauce into the casserole dish.
8. Then put half a bowl of sugar on top. Cover the casserole dish and bring to a boil on high heat, then reduce heat and simmer for 2 hours. (This time is related to the amount of meat you put, when the soup is about to dry and become very thick, it is best to look at it for 1 and a half hours to avoid burning, and the stew will be bitter when it is large,)
9. After two hours of slow simmering, the meat is already cooked, take it out, turn the steamer basket, and steam for another 30 minutes The purpose of steaming is to force out the excess oil, so that it is fragrant and not greasy.
Tips
The key to this dish is that there are three layers of flowers, especially the first layer of fat under the skin of the meat is thicker. Meat to buy is not right, spend more time, no matter how good the ingredients, it is difficult to make, only choose the right meat, after a long period of stew, the meat can be layered, the taste is rich and will not become dry.
Approach three
Pork belly 1000 grams, green onion 100 grams, rock sugar 100 grams, rice wine 500 grams, ginger 50 grams, light soy sauce 100 grams, dark soy sauce 20 grams.
1. Prepare the ingredients.
2: Wash the pork ribs and cook in a pot of boiling water for 5 minutes.
3: Take out the pork belly after flying water and cut it into about 7 squares.
4: Take a casserole dish, spread the green onion and ginger, and set the bottom.
5: Arrange the pork belly neatly on top and add rock sugar, soy sauce and soy sauce.
6. Finally, pour in the sake, the height of the wine to drown the meat.
7: Bring to a boil over high heat, turn to simmer for 2 hours, until the meat is crispy, and easily pierce through with chopsticks.
8: Remove the meat and put the skin face up into the box.
9: Cover and place in the steamer basket, steam on high heat for half an hour to make the meat more crispy.
10: Take out the steamed Dongpo meat and pour the original juice of the boiled meat.
Practice four
1 piece of pork belly with skin about 500 grams, Shaoxing rice wine 400 ml, 2 tablespoons of dark soy sauce, 1 piece of ginger, 1 green onion, 2 chives, 50 grams of rock sugar.
1: Boil a pot of boiling water in the pot, put the pork into the boiling foam for 10 minutes, then fish it out and let it cool, cut it into 5 cm square blocks after not burning.
2: Peel and wash the ginger and slice it, cut the green onion diagonally into slices, cut the chives into sections and knott.
3, put a small bamboo rack in the sand pot, then spread ginger slices and green onion slices on top, and then put the cut meat pieces on the scallion and ginger slices face down (my family does not have a small bamboo rack, so use an iron frame instead, everyone according to local conditions Ha!). The purpose of placing small bamboo racks is not to make the skin of the meat and the sand pan sticky, and when everyone chooses to use a lower shelf, it is best to pour in rice wine to soak the meat).
4, put the rock sugar, 200 ml of rice wine, 1 tablespoon of old soy sauce into the pot, preferably sprinkled with a little green onion knot; Cover the pot, seal the edge of the lid of the sand pot with peach blossom paper or tin foil, boil on high heat for 3 minutes, then turn to the minimum heat and simmer for about 50 minutes (must be the minimum minimum heat yo!).
5: After that, turn off the heat and open the lid, turn the meat over (that is, the meat skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the lid, seal the edges, and simmer for half an hour.
6: Put the stewed meat into a tea bowl (other pottery that can cover the lid can also be), pour the remaining soup in the sand pot into the tea bowl containing the meat, cover the lid and steam for another 30 minutes on high heat, sprinkle a little green onion knots as a decoration before serving.
1, the choice of small bamboo frame or bamboo grate must be low, so that the wine can be soaked in meat as well, if not soaked in the wine to dry the meat will not have a taste.
2, with rice wine instead of water to burn meat, can remove the fishy taste and can make the meat crisp and soft.
3. Peach blossom paper is a kind of calligraphy printing paper that was first made in the Kaihua area of Zhejiang during the Ming and Qing dynasties, it is whiter than ordinary brush calligraphy and painting paper, tough and translucent, and can be used for monumentalization, printing, calligraphy and painting; In the past, folk were often used to paste windows. The windows of Japanese-style houses are still mounted, and they are also used to seal clay pots for Dongpo meat.
Practice five
Pork belly 500g, 1 green onion, 1 piece of ginger, 50g of Shanghai green, 400ml of rice wine, 30ml of light soy sauce, 10ml of dark soy sauce, 30g of sugar, a little salt.
1. Wash the pork belly, cut into cubes, put it in a pot of boiling water and blanch it for 5 minutes to remove the blood water, then rinse it with clean water.
2. Cut the green onion into long pieces, slice the ginger, place them into the bottom of the casserole to prevent the skin from sticking to the pan, and place the pork belly skin face down in the casserole.
3. Add rice wine, soy sauce, soy sauce, sugar and salt to the casserole dish, cover with a lid, bring to a boil over high heat and simmer for 1.5 hours.
4. Remove the pork belly from the casserole, put the skin of the meat face up into a stew bowl with a lid, scoop the remaining soup from the casserole into the stew bowl, cover the lid and steam on high heat for 20 minutes.
5. Wash the Shanghai green and blanch it with boiling water, mix a little oil yard on the plate, put the pork belly on top, and finally drizzle with gravy.
Practice Six
Ingredients: 600g of pork belly with skin.
Accessories: chives to taste, ginger to taste, soy sauce 100ml, rice wine 300ml, rock sugar 40g.
1: Put the whole piece of pork belly with skin into a pot of boiling water and blanch until it boils for 2-3 minutes, turning the noodles in the middle.
2. Take out, use a knife blade to scrape off the impurities and fine hairs on the skin of the meat, and cut into large pieces of mahjong.
3, the bottom of the casserole is covered with a layer of broken bamboo skewers (it is best to have bamboo grates, I do not have them, so use bamboo skewers instead)
4: Spread the whole chives and cut into large slices of ginger.
5: Place the meat pieces facing down and place on the green onion and ginger.
6: Add sake, soy sauce and rock sugar.
7: Bring to a boil on high heat and turn to low heat, cover the pot and simmer for 3 hours. For an hour and a half in the middle, open the lid and turn it over, so that the skin of the meat is facing upwards, and continue to simmer slowly with the lid.
8: Carefully stack the stewed meat into a heat-resistant container (the purple sand stew cup is the best, I don't have it), remove the onion ginger and bamboo skewers from the soup, and try to remove the thick oil on the surface and pour it on the meat block.
9: After steaming the steamer, add the meat pieces, cover with plastic wrap, and steam for 30 minutes on high heat.
1, after boiling water pork belly must scrape off the impurities and fine hairs on the meat skin, and can make the finished meat skin red and bright.
2, the last step of steaming meat should not be omitted, it can increase the flavor.
3, turn the meat block and remove the meat pieces should be careful, do not break the meat.
4, although the meat is delicious, but the cholesterol is high enough, a meal to eat a piece is almost the same, at most do not exceed two pieces.
5, you can do more at a time, how much to eat steamed as much; Temporarily do not eat in the refrigerator refrigeration, when to eat and when to steam, keep for three or five days no problem.
Conclusion: Through the above introduction, everyone is not the most authentic approach to the practice of Dongpo meat has been fully understood, the above is a small editor to introduce to you several different ways to eat, the taste is very good, many men like to eat meat, may wish to make a beautiful meal of Dongpo meat, I hope that Xiaobian's introduction today can bring help to everyone.