[Zhejiang cuisine] Dongpo meat-You Are Foodie

By Rita
34

[Zhejiang cuisine] Dongpo meat

Dongpo meat is a famous dish in Zhejiang cuisine. There are many legends about Dongpo meat. You can check them in Baidu. What I heard most was that after Sudongpo dredged the West Lake, the people thanked him and gave him a lot of pork and rice wine. Sudongpo felt that he should share it with the people, so he instructed his family to make braised meat and send it to the people. When his family cooked, they understood "sending with wine" as "burning with wine". As a result, the braised meat was more crispy and delicious. The diners highly praised the unique and delicious meat cooked by Sudongpo. People praised it and interesting stories spread. Dongpo meat is bright red, soft and crisp, salty, fresh and slightly sweet, fat but not greasy. It is very delicious.

Main Ingredients

streaky pork 500 g

Auxiliary Ingredients

ginger 50g
Chives 100 g

Step 1 . Clean the pork

Step 2 . Add water to the pot, cool the meat, and blanch for 5 minutes after boiling.

Step 3 . Cut the blanched pork into cubes.

Step 4 . Place onion and ginger slices on the bottom of the casserole.

Step 5 . Place the diced meat skin into the pot with the size facing down.

Step 6 . Add yellow rice wine, soy sauce and sugar, bring to a boil over high fire and simmer for 2 hours.

Step 7 . Stewed meat.

Step 8 . Pick up the stewed pork, place it in a large bowl with the skin up, pour the original juice of the meat, and steam it for 30 minutes.

Step 9 . The delicious Dongpo meat is out of the pot

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