Explanatory text of Dongpo meat

Slow fire, less water, beautiful when the fire is strong-Su Dongpo

Why is Dongpo meat called Dongpo meat? Because it is said that it was initiated by Su Dongpo. Su Dongpo not only writes well, but also eats and likes to study how to cook. This Dongpo meat is one of his research achievements. The practice of Dongpo pork is actually very simple, that is, the pork belly is stewed (or steamed) in a shallow casserole. Of course, you should adjust your taste and color when simmering. Let's follow the process:

The first step: blanching. Fresh pork belly is cooked in a cold water pot. After cooling with cold water, cut into pieces, preferably tied with grass tape or rope.

Step 2: set the meat. Put it in a casserole, add onions, ginger, dates, dried tangerine peel, etc. At the bottom of the casserole, then add the cut meat.

Step 3: Add seasoning. 3 tablespoons of soy sauce, 20 grams of rock sugar, 1 tablespoon of salt, and yellow wine without meat.

Step 4: Simmer. After the fire starts, turn to low heat and simmer for half an hour to an hour.

Step 5: Steam. After stewing, put it in a bowl and steam it in a pot for 2-30 minutes when eating.

Finally, talk about the formula:

600g of pork belly, 6 jujubes, 4 pieces of dried tangerine peel, 300g of chives, 20g of ginger, 500ml of yellow wine, 20g of rock sugar, 0g of white sugar10g, braised soy sauce100ml and 3g of salt.