The practice of braising Dongpo meat in brown sauce

6 big red dates; Pork1000g; 4 slices of ginger; 50 grams of chives; 80 grams of rock sugar; 70ml soy sauce; Soy sauce 1/4 tsp; 30ml carved wine; Clear water 600 ml

working methods

How to make it: (Hotel practice: frying, stewing first and then steaming, less water)

First of all, choose thick-skinned, multi-layered and compact pork.

Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot, with the mouth facing down.

Put half a bowl of oil in the pot, turn the skin up, fry the oil slowly over low heat, and take out the meat for later use.

Take a big casserole and spread a bamboo stick at the bottom of the pot. This will prevent the meat from burning.

Put chives and ginger slices on the bottom of the pot.

Spread the fried meat evenly in the pot.

Put 80 grams of rock sugar and 50 grams of water into a wok and simmer on low heat until the rock sugar melts.

The smoke in the pot turned the rock sugar into dark brown.

After cooling, add 50 ml of water, reheat and boil the sugar color into brown sugar water.

Add 50 ml of soy sauce, soy sauce, sugar water and carved wine to the pot.

Pour 600 ml of water into 2/3 of the pork, cover it with fire and bring it to a boil, then simmer for about 60 minutes.

For about 30 minutes, turn the pork over and continue to stew. After about 45 minutes, turn over and simmer until only the bottom of the pot is left.

Put the pork in a large bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of carved wine.

Boil the water in the pot, cover the meat and steam for 60 minutes.