Chinese Food
Dongpo meat
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This Dongpo meat is a big dish that must be made in the new year's festival. In the past, it was made by my father himself. When I was a child, I was very interested in watching it. I was looking forward to the moment when the delicious Dongpo meat came out of the pot. My father would clip a piece of it in the first time. It made me satisfy my appetite. It was oily. At this moment, my father would always ask, is it delicious? ? Eat the meat in your mouth. Don't worry about the answer. Just nod your head. My mother says with a smile. Eat slowly. Don't burn the smell of the whole house. It's the taste of home ~ the taste of dad ~ now. Although I learned to cook this dish, I still like Dongpo meat made by my father every time I go back to my parents' house~-
Cooking ingredients
Cooking Steps
Step1:Choose streaky pork with ski
Step2:Cut into even square
Step3:Boil some water, mix in 4G salt, and pour in the water for the first tim
Step4:Remove and rinse with cold wate
Step5:Peel and wash ginger. Cut thick slices. Remove the tail of shallot. Wash and tie into scallion knots. Prepare yellow wine, soy sauce and crystal sugar
Step6:Apply a little cooking oil to the casserole. Lay the ginger slices and scallion knots neatly on the bottom of the casserole
Step7:Put on the colorful meat agai
Step8:Pour in Hakka yellow win
Step9:Pour in soy sauc
Step10:With icing suga
Step11:Cover the lid of the pot. Boil it and boil it for 1 hours
Step12:Cook until there is a little left in the sou
Step13:Put the streaky pork into a bowl. Pour the soup on the meat piece
Step14:Put it into a steamer. Cover Dongpo meat with a plate. Prevent it from flowing into sweat and affecting the taste and fragrance of meat
Step15:Cover the lid of the pot. Steam for 30 minutes over water. Take out the pa
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:Food tips - Dongpo pork should choose the whole piece of streaky pork with skin. It's easy to cut squares. Because the soy sauce is salty, add a little salt to the blanching water, and put it into the casserole without adding salt. The last step is steaming in a steamer for 30 minutes to make the meat fat but not greasy. It has the skills of bright color, instant taste and delicious cooking.
