Chinese Food
Dongpo meat
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Fat meat is not always so terrible. 1. The flesh skin of streaky pork is rich in colloid, which can make the skin full of elasticity and reduce wrinkles. Lean meat is rich in protein and essential fatty acids. It also provides heme and cysteine, which can promote iron absorption. It can improve iron deficiency anemia. 2. After fully cooking, the oil and fat of streaky pork will be reduced and the heat will be reduced. It has a very good cosmetic effect. What is full cooking? One is to take the floating oil after the first stew. The other is to steam it in a small cup for about half an hour. The temperature of the steam is higher than that of the boiling water. The remaining oil is forced out and seeps out at the bottom of the bowl. This part can be discarded. Streaky meat is only fat and in the process of losing weight. People with high blood fat should not eat more. Dongpo meat has 534 calories (2234 kilojoules) in terms of 100 grams of edible part. It has a high unit heat. You can reduce the consumption at your discretion. Or you can eat more fruits and vegetables in the next meal when you eat a good variety of meat to balance the needs of a day
Cooking ingredients
Cooking Steps
Step1:Put water and streaky pork into the pot. When the water boils, take out the streaky pork and wash it.
Step2:Put onion and ginger in the casserole and put in the star anise.
Step3:Cut the streaky pork into 4cm cubes. Put in the chives. Put them in the casserole.
Step4:Put in the old, raw and Huadiao wine 50ml, two pieces of ice sugar and water over the streaky pork.
Step5:Cover and boil over high heat, then turn to low heat and simmer for 40 minutes. Turn the streaky pork upside down, then cook the remaining 50ml of flower carving. Finally simmer for 20 minutes.
Step6:The secret of fat but not greasy - take out the oil in the pot. Put the cooked Dongpo meat into a pottery or tea bowl. Pour in the gravy. Then cover it and steam for about half an hour.
Cooking tips:1. The meat must choose the superior five layers and three flowers, which is commonly known as five flowers meat . If you want to cut the meat squarely and neatly, you'd better burn the whole meat first and then cut the cubes. 2. When stewing, it is necessary to master the heat, boil it with high fire and stew it with low fire, so as to meet the requirements of meat crispness and shape invariability, oil and not greasy and fragrant glutinous at the entrance. 3. Dongpo meat should be authentic. Shaoxing wine is indispensable. The golden color of the flower carving is also very suitable. The flower carvings are put in twice, because the wine fragrance gradually spreads out when cooking for the first time. After turning the streaky meat over, put the remaining flower carvings in. Stew it in a small fire. The meat will have a light wine fragrance but not too strong. There are skills in making delicious dishes.
