Dongpo pork is a feature of bright red color, the fat that is the entrance, lean lean but not fuel, sweet but not greasy, aroma Pubi, how to do it?
Two kinds of Dongpo pork method, is a professional hotel production methods (omitted complex). A common household production methods ( simple) steps in hotel practice, process is more complex, but the taste is really fantastic!
Note: Shaoxing wine of this dish is the one big characteristic, but I was in yellow wine
The two approach I have tried, the hotel practice eating greasy. Family practice although it is delicious, but quite greasy, it too large pieces of meat.
In addition to choose meat is also very important, the dish I made two times. The first is in the vegetable market vendor to buy, buy back the meat is very soft,
Fat and lean is connected between the tight. Boil for 60 minutes the meat is rotten, but no meat, eating is also very tired. White said there may be sick pigs, later three jins of flesh I have been thrown into the trash. Again go to the supermarket to buy a piece of meat, the meat is very tight, fat and lean not easy separation between. We can compare, the first one is to use private buy meat meat.. The back is a supermarket to buy meat, cooking time is the same. The effect is different. Time to do so much weight to the meat, must be bought, or artificial and waste gas. Process map I is the first shot.
Material science.
Pork 1000 grams,4 grams of ginger, onion50 grams
Ingredients:80 grams of crystal sugar, A70ml,1/4teaspoon soy sauce soy sauce, cooking wine50ml, water 600ml
Seasoning:30ml B Huadiao wine, big red dates6
Method: ( hotel practice: using the oil law, first and then steamed, less water )
1first choose meat to choose the flesh, multi-level, compact skin streaky pork meat.
2the pork cut into40mmx40mm box, and coarse cotton rope tied into cross knot, tying down.
The 3pan put half a bowl of oil, the skin upward, the small fire slowly fried fat meat, out of standby.
4take a large casserole, bottom of the pot with a bamboo. ( this prevents the charred meat )
5in the bottom of the pot pad scallions and ginger.
6the cooked meat in the flat pot.
The 7pan into 80 grams of sugar and50 grams of water, a small fire to melt rock sugar.
8pot smoking, rock candy to dark brown.
9cool after adding water to50ml, heating of the boiled water brown sugar syrup.
10light soy sauce, soy sauce, syrup, water, cooking wine50ml joined the.
11clear water is injected into water to600ml, pork 2/3position, with the fire boiled turn a small fire stew about60 minutes.
12about 30minutes, the pork flip pigskin down continue to stew. About 45minutes and then flip over, straight for moisture stew to only the position.
13pork will be placed in the bowl, pour the remaining broth, add cut open red dates, add cooking wine30ml.
11pot of boiling water, put the meat with large steam for 60minutes.
Production experience:
1 why pot with bamboo thin bamboo strip? Because of the long time in the process of meat stew, exposed to the bottom position will be burnt, but also in the firing and cannot be like cooking, so. If the meat is burnt position will affect a meat quality. This is my first two months once experience. The whole pot of meat is very delicious, is a fly in the ointment is a little burnt.
2the using water fried sugar method, was originally a sugar turn brown after adding hot boiling water to dissolve immediately, but sugar will splash pan, so I came up with this approach, is that sugar and cool, then add cold water, heating to dissolve into the water and syrup. So the novice is safe.
3hotel used oil law, can put the fat part of the oil pan, and less greasy. We use the pan with a half pot of fried oil, skin a don't fry.
4red dates in the steaming time comparison is not easy Ruwei, to shear break, can be steamed taste to.
5wine of this dish is the one big characteristic, raw food is with Shaoxing wine, but I prefer Huadiao wine, because it has a golden color, sweet and delicious. This dish is little not it two times, the reason is in the cooking process, the taste of the wine will gradually disperse. So in the process of steaming and add a small amount of, let the meat with a touch of wine. But not too much, so as not to drink too strong.
6to cut the meat being neat, better the entire meat boiled soup first, cut into squares.
A simple family edition practice: ( used to fry burns, stewed for a long time, more water)
In 1, the same will chop the meat into cubes strapped cotton rope.
In 2, the boiling water will add the meat fry burns to open water, picked clean alternate.
3, ginger, shallot pad in a casserole, a row of discharge under the meat, put a bowl of Shaoxing wine, add rock sugar smoke + +5bowl of water.
In 4, the water had the meat after the fire to boil, simmer for 2-3 hours, to the soup thick can be close to.
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