Dongpo Meat is a famous dish in Hangzhou, Zhejiang. You can find it in restaurants in Hangzhou. Its charm lies in fat but not greasy, thin but not firewood, pouting all over. This is my first tasting experience in Hangzhou. Dongpo meat looks red and bright, smells rich in sauce, and tastes soft and mellow. Alcohol is the mellow flavor of rice wine. The standard practice is to use only rice wine without water. Because I dont have rice wine abroad, I took two spoons to make my own rice wine instead. Of course, I need to add some water, which can only be adapted to local conditions. To make Dongpo pork, first simmer the pork belly, then cut into small pieces with a knife, and simmer it in a casserole over a slow heat. After cooking, steam it in a basket. The whole process takes 2-3 hours.
First boil in boiling water for a few minutes, remove and clean it. When the meat is completely cold, cut it into four squares with a knife. Note: The edge of my cut is not neat but I did not wait until the meat was completely cold.
Put the skin into the casserole, add 20 grams of rock sugar, 5 grams of old soy sauce, 15 grams of raw soy sauce, 2 star anise, a small piece of cinnamon, 80 grams of rice wine, and a small amount of water . Note: All authentic rice wine is used, not water. I did not use homemade rice wine and water instead.
Then put in the steamer and steam the soup for 45 minutes. Note: The authentic one is steamed in a small pot with a lid. In fact, it can be pressed for 10 minutes in a pressure cooker, and the effect is good.
1. Be sure to choose good pork belly, preferably a large piece, not a strip of meat, so it is easy to change the knife.
2. After simmering the water, you must wait until it is cold and then cut to be neat. I am also anxious, and the cut is irregular.
3. All authentic rice wine, no water.