Modified Dongpo Pork


Modified Dongpo Pork

The hazelnut mushroom brought by the pot friend from the northeast is just to make Dongpo meat. The two matches perfectly.

Food Material List

  • 1 Streaky pork 1.5 Jin
  • 2 Dry hazelnut mushroom 50g

Operational steps

  • 1 Scrape the flesh and cut it into 3 - 4 cm cubes.
    Modified Dongpo Pork
  • 2 Cool the pan in water and add ginger slices with scallion.
    Modified Dongpo Pork
  • 3 Skip the foam after boiling.
    Modified Dongpo Pork
  • 4 Cook for about 5 minutes and then remove.
    Modified Dongpo Pork
  • 5 Start another pot, add salad oil, stir-fry ginger slices and pepper with scallion, place the skin of meat on top of scallion and ginger in the pot, add salt, soy sauce, wine and simmer for about 1 hour after boiling.
    Modified Dongpo Pork
  • 6 Add ice sugar and turn off the heat when the soup is thick for 20 minutes.
    Modified Dongpo Pork
  • 7 Firstly, the meat pieces are clamped out in the dish, washed by the soaked hazelnut mushroom, controlled the water content, mixed in the broth of the burnt meat, and cushioned at the bottom of the cooker. The skin of the meat pieces is up in the sand casserole.
    Modified Dongpo Pork
  • 8 Steam in the top drawer for 1 hour.
    Modified Dongpo Pork
  • 9 Characteristic: Medium salty and sweet taste, fat but not greasy meat, fragrant and soft waxy. Hazelnut mushroom absorbs grease and tastes delicious.
    Modified Dongpo Pork

Tips

When roasting meat, add less water, more wine, soy sauce, onion and ginger, and less salt.
2. Burn before steaming, fat precipitation, good for health.

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Healthcare food category

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