Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
When I was young, some dishes could only be eaten once in the New Year, and eating it once a year was a real relief, such as Dongpo Page, oh no, it was Dongpo meat... Considering that there are four more months to go before the New Year, let's make a Dongpo meat today!
Today I found an excuse to eat meat, now the price of pork is 22 yuan a pound, bought three pounds of pork belly, and then offer everyone Dongpo meat that can not be eaten in the new year.
1. First put the pork belly on the bottom of the hot pot and burn it, the purpose of this is to remove the fishy smell of the skin, as well as the residual pig hair, burn the pork skin to a golden brown, scrape it with a knife, and then wash it clean.
After cleaning, boil the pork belly, so as to better remove the blood water, so as not to coagulate the blood water prematurely, and cook until 8 mature.
Boil water, pork belly cold underwater pot, add ginger slices, green onion white, cooking wine, after boiling on high heat, skim off the foam, then turn the low heat to cook for 20 minutes, cook the pork belly until eight mature, insert with chopsticks, no blood water overflow can be fished out, rinse with cool water, let cool.
2. After the pork belly is cooked, it should be cut into large pieces with a knife, generally 5 cm × 5 cm large pieces. Because pork belly shrinks again during the production process, it is bigger than braised pork.
At the same time, because some pork belly is easy to layer, we can tie it with cotton thread so as not to boil it loosely.
3. Because the casserole has the characteristics of temperature balance, so today's Dongpo meat I use a casserole to make, in the casserole pad into the onion ginger, put the pork belly on top, the skin of the meat is placed downwards, and then put in the star anise, cinnamon, fragrant leaves, rock sugar, salt, soy sauce, soy sauce.
Because Dongpo meat does not need to add water, so here is the use of rice wine, conditional can also be added to Maotai, at home to make beer can also be used.
Pouring rice wine, the height is higher than the boiling time behind the pork belly, which takes almost an hour, so the amount of wine cannot be too small.
Add the rice wine and bring to a boil on high heat, then turn to low heat, let's cook for 30 minutes.
After 4.30 minutes, we check the pork belly to avoid a paste or uneven color.
Open the lid and you can smell the wine and meat, so we turn the pork belly over so that its color is uneven. At this time, the alcohol has evaporated, and there is not much alcohol in it. If the amount of water is not enough, you can pour a little more wine. Then close the lid and cook for another 30 minutes.
5. Another 30 minutes have arrived, we checked the pork belly again, I think it is more painful than the meat in the pot, it is I have been smelling the meat, this time I can see the color is very rosy, so basically you can eat.
But now if you eat it, there is no difference from braised pork, as Dongpo meat we also have to steam, so that Dongpo meat is not so greasy, the taste is more soft.
Find a container, place the pork belly skin facing down, then put it in a steamer that has been boiling and steam for 20 minutes over medium heat.
6.20 minutes later, first spread some lettuce on the plate to relieve the grease, then spread the Dongpo meat on the lettuce, and finally filter out the residue of the soup and pour it on the Dongpo meat, at this step it takes too much patience, because the Dongpo meat is too fragrant.
It can be said that Dongpo meat has a history of so many years is not without reason, just smelling is enough to relieve hunger, eating a bite can not stop. Here Dongpo meat is one more steaming process than braised pork, so there is no braised meat greasy, and the taste is softer.
Because it is stewed with sake, although it will volatilize alcohol when heated, it is difficult to say whether alcohol has been completely volatilized, so do not drive after eating!
Have you learned this dongpo meat?
I'm Ah Fei, we'll see you next time.