Chinese Food
Dongpo meat without water and salt
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Basically, few people don't know the story of Dongpo meat. To make Dongpo meat, don't add water or salt. Just use rice wine and soy sauce and ice sugar to simmer on a small fire. Finally, steam it in a pot. It's Dongpo meat that will melt in the mouth. It's not worth your life. Paste autumn fat. Dongpo meat is essential.
Cooking ingredients
Cooking Steps
Step1:With skin and streaky pork. Cut big squares. Blanch. Then wash the
Step2:Slice the green onion. Slice the ginger into large pieces. Put them under the casserole. Then put in an octagon, two red peppers, a small piece of cinnamon and a stew bag
Step3:Put in the blanched meat. Add rice wine and some soy sauce. Some old soy sauce. Taste the salt in the middle. The salt of meat depends on soy sauce. Control the amount of raw soy sauce. Don't be too salty. Add some icing sugar. Boil for a while.
Step4:When the water is boiled, close the lid. Cover the lid with tin paper. Press it on with a wet towel. Turn the minimum heat. Simmer the meat slowl
Step5:About two hours later, uncover the lid of the pot. The meat is ripe. When you poke it with chopsticks, the skin will peel off easily. At this time, you can start to eat. At this time, the meat is more compact. But if you have time, you can steam in the steamer for another half an hour or so. The meat will be more soft. It will melt in the mouth.
Step6:The Dongpo meat you like is so simple. Stew in a casserole for two hours. Steam in a steamer for half an hour. No water, no salt. The finished product is not greasy. Attention - if you like to eat sweet, add more sugar. Otherwise, add less.
Cooking tips:1. With rice wine and soy sauce, the meat without water and salt will taste strong and delicious. It won't wood. It won't die. The fat meat of streaky pork will melt away. The lean meat will be tender and delicious. 2. Add enough rice wine and soy sauce at a time. Rice wine will replace water. Soy sauce will replace salt. After the fire starts, the small fire will simmer it slowly. Then it will be cooked naturally. It's better to keep some soup. Don't burn it dry. Cover tin paper and press wet towel In order to evaporate less in the middle. The water will not be completely burned for a long time. 3. The last step is steaming. You can do it if you have patience. You can eat it if you have patience. If you have patience, steaming is the perfect Dongpo meat. It can rival the cooking skills sold in the restaurant.
