Dongpos braised pork. Memories of Hangzhou

Published Sep 1, 2022 at 14:05pm ET

Food Material List

1 Streaky pork 500g
2 Carved Wine 600ml
3 Green Chinese onion A section
4 ginger A block
5 Old soy sauce 3 scoops
6 Soy sauce 3 scoops
7 Crystal sugar 50g
8 Chive Few

Operational steps

1 Put the pork in a cold pot and boil for 2-3 minutes.
2 Sliced scallion and ginger with bottom cushion
3 The cooked pork is cut into 5 cm pieces. Put ice sugar, 200 ml carved wine, 3 spoons old and 3 spoons raw in turn. Shallot knots. Bring the fire to a minimum immediately after boiling. Stew for 50 minutes. Open the lid of the pot. Then turn the meat up to the skin. Pour in 200 ml carving and 3 spoonfuls of old smoke. Smaller fire for 30 minutes.
4 After tightness. Put it in the steamer. Steam over high heat for 20 minutes. This makes the meat softer.
5 Use flower carvings instead of water to remove the smell of meat. It tastes better. Be sure to use a small fire. This is the time for the fire. Meat is more delicious. After eating Dongpo meat, I think the roast meat is not so delicious. Its just a little longer. For delicacy. Endure it.

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