Chinese Food
Dongpo pork in pressure cooker
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I always think this meat looks very attractive. But I searched it on the Internet. I didn't want to move the troublesome process. It's casserole, sealed, braised and steamed And it will take a long time and energy consumption. It's really not suitable for modern lazy people. Even if you love meat more, you won't often spend a few hours to get one. Besides, I'm a couple of people who have no meat. It's because I saw that piece of meat in the supermarket today. It tickled my hands instead of my mouth So I thought of doing it with the electric pressure cooker. In my understanding, the principle of the pressure cooker can meet Mr. Dongpo's requirements. So I decided to try it. Result. I think it's not bad. Let's try it. It's very simple. At least I don't think it's terrible to make Dongpo meat. It only takes less than an hour. Soft, waxy, fragrant and not greasy meat can be delivered to my mouth~~~
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Remove some small hairs left on the surface. Then take a deep pot and boil a pot of water. Put in a pinch of tea. Boil the water to a light tea. Put the meat in the pot and boil for about 5 minutes. Turn off the fire. Let the meat soak in the tea soup for a while. Take it out when it's a little cold. Then rinse it with cold water. Cut it into about 3 square centimeters. Set aside.
Step2:Wash the garlic and onion and cut them into 8cm long sections. Cut ginger into 2cm thick slices. Chop the slices of brown sugar into small pieces with a knife. Set aside.
Step3:Take out the inner liner of the electric pressure cooker. Spread garlic and ginger into the bottom of the cooker. Use it as a pad by the way.
Step4:Then spread the cut streaky pork skin downward on the ginger garlic mat, and sprinkle with scallions. Pour in brown sugar evenly. Pour in two tablespoons of fresh soy sauce. 1 tablespoon of old soy sauce. 300ml of Huadiao wine.
Step5:Put the spiced pork with the pressure vessel back into the pot. Close the lid. Turn on the power. Set the timer to 40 minutes. Then you can do whatever you like. Cooking meat is a matter of pots. Wait for the tink. Come back and finish the cooking
Cooking tips:Blanching pork with tea can make the meat less greasy. Use ginger and garlic as the base to make the meat have a small overhead steaming posture. Better accept the flavor of the seasoning. If the taste is not very strong, there is no need to put salt in this dish. Both the old and the fresh ones are salty, and there are a lot of them. There are skills in making delicious dishes.
