As we all know, Su Shi is not only a literary talent, but also a famous gourmet and culinary expert. The practice of braised meat left by him has also spread to this day! Dongpo meat, also known as rolling meat and Dongpo stewed meat, is a characteristic traditional dish in the south of the Yangtze River. It is available in many cuisines, and the practices are different everywhere.
800g streaky pork
100ml flower carving wine
60g rock sugar
15g raw extract
10g soy sauce
Appropriate amount of onion and ginger
A little star anise
Step 1Change the streaky pork with skin into a square of about 4cm. Choose pork with thick, multi-level and compact skin.
Step 2Wash streaky pork and put it into the pot in cold water. Add 15ml cooking wine.
Step 3Cook for about 3 minutes, remove and drain.
Step 4Find a small casserole of the right size and spread a thin layer of ginger under it. Code the five flower meat pieces in a pot, add scallion, star anise and 100ml flower carving wine. Wine is a major feature of this dish. You can use Shaoxing wine or flower carving wine. The taste of the wine will slowly dissipate, giving the meat a faint aroma, but not too much, so as not to make the wine taste too strong.
Step 5Heat the wok with an appropriate amount of oil, add 60g rock sugar, and keep stirring over low heat until the rock sugar dissolves.
Step 6Add 500ml water and bring to a boil.
Step 7Pour syrup water into a casserole, slightly less than streaky pork.
Step 8Transfer in 50ml raw and 10ml old.
Step 9Cover and bring to a boil over high heat. Turn to low heat and simmer for about 60 minutes.
Step 10Stew until chopsticks can be easily inserted into the meat.
Step 11Finally, open the fire to collect the juice. The prepared Dongpo meat is as red as agate. Try it with a piece. It's soft but not rotten, fat but not greasy. The taste is really great.