Make Dongpo braised pork

1. Wash the pork belly, soak it in boiling water, and wash off the floating foam;

2. Wash the sprouts and control the moisture; 3. Pour the oil into the pot and heat it to 60% heat. Add pork belly, fry until golden brown, and then take it out.

4. Pork belly is cut into thick slices and put in a bowl. Add a proper amount of sprouts on it and press evenly;

5. Put the coded pork belly into a steamer, and pour the juice mixed with sugar, soy sauce, soy sauce, pepper, cooking wine and monosodium glutamate;

6. Steam on high fire 1 hour, then take it out and pour it on the plate. 1. Wash the pork belly, put it in a pot, cook it until it is medium-cooked, take it out, cut it into six cubes, and color it with soy sauce. 2. Heat the oil pan, put the pork belly in the oil pan, fry until it is slightly golden yellow, pick it up and soak it in clear water for five minutes, then put it in a soup bowl, add chicken soup, sugar, seasoning powder, lobster sauce, salt, onion and other seasonings to boil, and buckle it with a bowl.

3. Remove the oil from another clean pot, fry the seasonal vegetables until cooked, cover them on the pork noodles, turn them over in another plate, turn them into the bottom of the seasonal vegetables and cover them on the pork noodles. Then thicken with the wet water chestnut powder of the original juice and pour with sesame oil.

Method 3

In Ode to Pork, Mr. Dongpo summed up the famous method of making braised pork: "Clean pot, little water, firewood can't afford to smoke." According to chef Du, the restaurant's practice is to wash the meat, throw the oil pan to make the skin crisp, then color it and fry it, then code the flavor, put it in the cage and steam it on low heat 12 hour. When it comes out of the cage, it is golden in color, fat but not greasy, salty in sweetness, full of fragrance, and full of meat at the entrance.