The cooking method and introduction of Dongpo meat! Be specific.

Characteristics of Dongpo Meat: It is said that during the Song Dynasty, Su Dongpo worked in Hangzhou and mobilized migrant workers to dredge the West Lake, and the project was completed. A long dike was added to the West Lake, which not only brought water conservancy benefits to the people, but also added the scenery of the West Lake. To thank him for doing this good thing for this place, people sent him pork and rice wine. Su Dongpo thinks that the West Lake was dredged by migrant workers. That is to say, the chef is ordered to cook delicious food according to his unique experience of burning meat, that is, "slow fire, little water and strong fire are beautiful" to comfort migrant workers. Because the meat sent here has a unique cooking method, crisp but not rotten, oily but not greasy, and delicious, "Dongpo Meat" has become a much-told story and delicious for a while. 1. The raw materials (main materials and auxiliary materials) of Dongpo meat are: pork belly, a handful of onion, a piece of ginger, fennel, cinnamon and pepper, a bag of rice wine, soy sauce, sugar, crystal sugar and chicken essence.

The production steps of Erdongpo meat are as follows:

1 Dice pork belly and ginger slices. It's best to cut into pieces of 4*4cm, but my meat strips are too small and can only be cut into mini pieces of 2*2cm.

2 Cook slowly on low heat until the sugar melts and bubbles.

3 Add the meat and stir fry, and color evenly.

4 After coloring, start the most important step.

Find a clean casserole with ginger slices and onions at the bottom, which can make onions taste like meat and prevent the meat from sticking to the bottom. I suggest putting more onions. Roasted onions taste very, very good when cooked. Ha, better than meat! By the way, put fennel, pepper and cinnamon in it. It's best to find a tea bag or gauze bag to take out easily.

5. Pour the meat pieces with good sugar color into the casserole.

6 Pour in a proper amount of soy sauce (I don't have soy sauce occasionally, so the color and taste are slightly discounted), pour in a bag of rice wine and sprinkle with a handful of rock sugar.

You don't need to put salt. Seasoning depends on the amount of soy sauce. You can master this yourself.

Authentic Dongpo meat is stewed with carved flowers. Occasionally, rice is used instead of water, and the feeling is much worse.

Rock candy can make the color of meat shiny and beautiful.

After the fire boils, simmer for more than an hour until the meat is crisp and rotten. You can turn the meat in the middle to avoid uneven coloring. In the process of stewing, there has been a fragrance floating in the casserole, which is really amazing!