Fat but not greasy, melt-in-your-mouth Dongpo meat, the master teaches you the most traditional method

Dongpo meat is a special dish in the south of the Yangtze River, although the large piece of fat meat is made, but it is not greasy to eat in the mouth, it melts in the mouth, the lean meat is lean but not firewood, and it is deeply loved by the public.

Ingredients used in Dongpo meat:

800g pork belly, 2 tablespoons of cooking wine, 90g of rock sugar, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 100ml of Huadiao wine, 1 handful, 1 piece of ginger

Dongpo meat preparation steps:

1. Put the pork belly in a pot under cold water, add cooking wine 2, a few slices of ginger, and blanch for 5 minutes.

2. Remove the blanched pork belly and let it cool, then cut it into 5cm cubes.

3. Put a little cooking oil in a hot pan, then put the pork belly in the pot, slowly fry the excess fat over medium-low heat, and fry it for a while if you don't like it too greasy.

4. The fried pork belly is golden in color, and then take it out and tie it with cotton thread to form a cross for later use (cotton thread is not for good looks, but to prevent the separation of fat and lean meat when stewing).

5. Put 80 grams of water and 90 grams of rock sugar/sugar in the pot, fry the sugar over low heat, and then add 50 grams of boiling water for later use.

6. Prepare a casserole, put ginger slices and green onions on the bottom of the pot, then place the pork belly skin down neatly, then add 2 spoons of dark soy sauce, fried sugar water and 100ml of Huadiao wine, and finally add warm water that can submerge the meat pieces.

7. After everything is processed, cover and simmer over medium heat for half an hour, then turn the pork belly over, turn the skin up and simmer over low heat for 40 minutes.

8. When out of the pot, it can be easily inserted with chopsticks to indicate that it has been stewed, and then use high heat to collect the juice, put it on the plate, and garnish with blanched broccoli or small greens.

Tips:

1. The meat selection should be tight, three fat and three thin pork belly with skin.

2. When stir-frying sugar and adding boiling water, pay attention to prevent steam scalding.