Home-cooked recipes and steps of Dongpo meat
1. Introduction. Dongpo meat is a traditional dish with strong cultural heritage, with pork belly as the main raw material, red and bright color, delicious taste, is a favorite dish of many people. This article will give you a detailed introduction to the home-cooked methods and steps of Dongpo meat, so that you can easily master the production skills of this delicious dish.
2. Required materials.
1.Pork belly: 500 grams.
2.Dark soy sauce: To taste.
3.Light soy sauce: to taste.
4.Rock sugar: to taste.
5.Cooking wine: to taste.
6.Sliced ginger: to taste.
7.Star anise: to taste.
8.Cinnammon: to taste.
9.Bay leaves: to taste.
10.Water: To taste.
3. Tools required.
1.Wok. 2.Chopsticks.
3.Knife. 4.Bowl.
Fourth, the steps. 1.Preparation: Cut the pork belly into 2 cm cubes, boil in a pot under cold water until boiling, skim off the foam, remove and set aside. Prepare all the spices and spices at the same time.
2.Production process:
1) Add a small amount of oil to the pot, add rock sugar, stir-fry slowly over low heat, fry until the rock sugar is reddish brown, add an appropriate amount of water to make sugar color for later use.
2) Add a small amount of oil to the pan, add ginger slices, star anise, cinnamon and bay leaves and stir-fry until fragrant.
3) Add the pork belly cubes and stir-fry until the surface is slightly browned.
4) Pour in the cooking wine, bring to a boil over high heat, turn to low heat, cover the pot and simmer for 10 minutes.
5) Pour in an appropriate amount of dark soy sauce, light soy sauce and stir-fried sugar, stir-fry evenly.
6) Add enough water, cover the meat pieces, cover and simmer over medium-low heat for 40-50 minutes, until the meat pieces are soft and glutinous.
7) Open the lid, turn to high heat to reduce the juice, and stir-fry constantly so that the juice evenly coats the meat pieces.
8) When the juice is thickened, turn off the heat and serve on a plate.
3.Tips and suggestions: During the simmering process, the amount of seasoning can be adjusted to individual tastes. In addition, the selection of fresh pork belly is the key to making Dongpo meat, fresh pork belly is fat and lean, and the taste is more delicious. When collecting the juice, stir-fry constantly to avoid sticking to the bottom. For a richer taste, add side dishes such as chestnuts and shiitake mushrooms.
4.Cooking time: Preparation time 15 minutes, cooking time about 1 hour. This dish needs to be simmered for a long time to make the pork belly soft and glutinous. In our busy lives, we can save time by simmering the meat pieces in advance and heating and juicing them when needed. At the same time, this dish is also suitable for preparing in advance as the finale of a family dinner or dinner.
5.Cooking skills: During the simmering process, it is important to master the heat. At first, you need to boil over high heat, then turn to low heat and simmer so that the pork belly can fully absorb the flavor of the soup. In the juice collection stage, it is necessary to constantly stir-fry to prevent the bottom from sticking, and at the same time, pay attention to the adjustment of the heat, not only to ensure the consistency of the juice is moderate, but also to avoid excessive heat and poor taste. Through the mastery of these techniques, we can make Dongpo meat with a delicious taste and bright red color.