Dongpo meat of Chinese New Year's Eve rice, teach you traditional methods, no need to smoke or boil sugar, and the taste is fat but not greasy

The least on the table of the New Year is the hard dish, today I will share with you a thousand-year-old dish - Dongpo meat, Dongpo meat is available in Hangzhou and Sichuan, although they are all called Dongpo meat, but there are differences in local practices, the taste of Dongpo meat is mellow and soft, fat but not greasy, melt in the mouth, but it has a shortcoming, that is, it takes a long time, although the time spent on this dish is relatively long, but it is definitely worth the price, and the quick pressure cooker version is not a taste at all;

【Ingredients】1000g pork belly, shallots, soy sauce, ginger, rock sugar, Huadiao wine, beer;

【Preparation of Dongpo meat】

1. The prepared pork belly is first skinned, the iron pot is heated, the skin of the pork belly is facing down, and the skin is wiped back and forth.

2. After the skin is branded, it is cleaned in water, and the parts on the surface are scrubbed clean, and the branded skin is easier to color and taste;

3. Handle the pork belly in a pot under cold water, add green onions, ginger, cooking wine to remove the fish, boil over high heat, skim off the foam after boiling, and cook for half an hour, the meat is roughly cooked.

4. When cooking meat, prepare side dishes, first of all, shallots, the amount of shallots should be a little more, put at the bottom of the casserole in addition to preventing the meat paste pot, but also increase the flavor, the cleaned shallots can be cut into 2 sections, and the prepared ginger is cut into slices;

5. Take out the cooked pork belly and cool it, if the corners and bottom are uneven, you can cut off a part, and the cut off corners can be used to fry the meat back in the pot, cut the sides and bottom flat and then cut into pieces, cut the processed pork belly into large squares and put it aside for later use;

6. Prepare a casserole, spread the chopped shallots on the bottom of the casserole, then spread the ginger slices, and then put the cut pork belly pieces in, the skin of the pork belly is not much impact on the finished product, you can decide according to your preference, I generally have the skin down, at this time, add a bottle of Huadiao wine about 250ml, and then add a bottle of beer about 250ml, beer can make the stewed Dongpo meat crispy and not greasy, these two bottles of wine can ensure that the Dongpo meat in the stewing process is sufficient, no need to add water, and then add an appropriate amount of rock sugar, about 80g, 2 tablespoons of soy sauce, the soy sauce here is soy sauce, not light soy sauce or dark soy sauce, soy sauce plays the role of seasoning and coloring, you can buy bagged Hu sheep soy sauce, this is the best for burning Dongpo meat, you don't need to add salt to taste;

7. The casserole is boiled over high heat first, boiled for 10 minutes on high heat, and then turned to low heat and simmered for 1 and a half to 2 hours, according to the size of the meat pieces.

8. After an hour and a half, take out the stewed pork belly, put it in a small pot or plate, skin side up, and steam it in the pot for another half hour, so that a part of the fat is steamed, and it will taste more oily but not greasy.

9. After steaming, filter out the soup in the casserole, turn on high heat to thicken the soup, and then pour it on the steamed Dongpo meat;

10. The delicious Dongpo meat is ready, fat but not greasy, and melts in the mouth;

Summary of the practice of Dongpo meat:

1. There is no need to add salt to Dongpo meat with soy sauce, and the taste of the whole dish is sweeter;

2. Dongpo meat can be made a little more at a time, packaged well, and directly taken out and heated when you want to eat;