Chinese Food
Dongpo pork in pressure cooker
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Dongpo meat. Traditional dishes. Its skin is thin and tender, its color is red and bright, its taste is pure and juicy, it's crispy and not broken, it's fragrant and glutinous but not greasy. It's popular with many people. Slow fire and more wine are the key to this dish, so it usually takes a long time to stew. Stewed in a pressure cooker. Extremely simple and convenient. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Cut the pork into large pieces. Slice the ginger.
Step3:Stew the pork in cold water and blanch for five minutes. Then take it out for use.
Step4:Spread the dried chives on the bottom of the pot.
Step5:Put ginger slices on the chives.
Step6:Put the skin of pork in the pot.
Step7:Pour sugar, soy sauce and rice wine into the pot in turn.
Step8:Cover the pressure cooker. Select the stew button.
Step9:After the first step of pressing, turn the meat over and make the pig skin face up. Then close the cover and press for 10 minutes.
Cooking tips:1. For pork, choose the kind with thin skin, and the meat has clear layers. The fresher the better. 2. When blanching meat, make sure to put it in cold water. In this way, the meat will not suddenly become tight when it is heated. 3. Cooking meat with wine can not only remove the fishy smell, but also make the meat more crisp and rotten. So. Never add water. 4. When filling the plate, it's better to pour some gravy. There are skills in making delicious dishes.
