Dongpo Pork is a traditional famous dish created by Su Dongpo, so it is called Dongpo Pork. It has the characteristics of being fatty but not greasy, and not mushy, due to the large amount of collagen in the pork.ProteinIt has certain therapeutic effects in beauty, so it is also a good food for beauty.

The method of making Dongpo Pork

NeededIngredients

Pork leg1,Douban (fermented bean paste)Sauce100g, freshGinger50g, 1 head of garlicLight soy sauce15ml, 15ml old soy sauceVinegar15mlWhite sugar15g, 5ml fragrant oil, 5g saltChicken powder3g, 1 scallion

Steps

1, Wash and clean the pork leg, cut along the bone and boil it in boiling waterbloodfoam.

2, Chop garlic and ginger into minced pieces, reserve half of the ginger for crushing.

3, Place a bamboo steamer on the bottom of the pot, then place the pork leg, scallion, and old ginger, add salt, water, and a little vinegar and stew until 70% cooked, then add old soy sauce and continue to stew.

4, Heat a frying pan and add oil, stir-fry the doubanjiang and minced garlic and ginger until fragrant, add white sugar, fragrant oil, vinegar, chicken powder, salt, and a diluted soy sauce, pour it over the pork leg and sprinkle with chopped scallions.

Tips

1, When making Dongpo Pork, the skin of the pork leg will have some remaining pig hairs, you must carefully remove them with tweezers, otherwise it will affect the appetite.

2, If the pot at homeis not big enough, you can cut the pork leg in half, which is more convenient for blanching and stewing.Introduction to the method of making Dongpo Pork

Needed ingredients

Pork trotters

1500g, 1 bunch of scallions, 2 slices of gingerStar anise2, 1 small piece of cinnamon, 2 slices of cinnamon leafChili peppers3, 100ml of rice wine, 50g of rock sugar, 2 teaspoons of salt, a small amount of chicken powder.Steps

1, Wash the fresh trotters, then blanch them in hot water, and remove the hairs with tweezers.

2, Prepare

a clay pot, put the processed trotters in, pour in water, add spices and seasonings.3, Cover the pot and stew for about 5 hours, observe in the middle, until the soup thickens.4, Take out the trotters and arrange them on a plate, thicken the soup base and pour it over.

How to eat authentic Dongpo Pork

About Dongpo Pork

Dongpo Pork is a traditional famous dish created by Su Dongpo.

It has the characteristics of being fatty but not greasy, and not mushy, with excellent color, aroma, taste, and shape. Some people call it "food for beauty," and foreign guests praise it as "worthy of being included in the world's famous dishes." The Dongpo Pork made in Meishan has undergone significant improvements compared to Su Dongpo's method, and the ingredients are very carefully selected, consisting of 17 ingredients, with distinctive characteristics, suitable for guests from the East, South, West, and North, as well as overseas friends.

Precautions1, When braising meat, first use a strong fire to boil, then reduce the fire and remove the foam.

The pork leg will be shaped and not mushy.

2, When braising meat, remember to use a low fire and slow stew.FireBoil, then reduce to a low heat and skim off any foam.The pork belly will hold its shape and not become mushy.

2. When stewing meat, remember to use low heat and slow cooking.