Dongpo pork ribs
” Dongpo meat, Hangzhou’s famous dish, Han nationality cuisine, popular in Jiangsu and Zhejiang. It is said that it was created by the Northern Song Dynasty poet Dongpo Su. Production method: cut pork belly into large pieces, pad with green onion and ginger, add wine, sugar, soy sauce, and water Braise slowly on the simmering fire. Dongpo meat is excellent in color, aroma and taste. The entrance is fat but not greasy. It has a wine flavor and is very delicious. It is loved by people.
I have learned how to make Dongpo meat. This tradition Famous dish have become the main dish of my family ’s annual feast, and the harvest is not only delicious, but also many praises!
I use the method of making Dongpo meat to make ribs. This innovative attempt has let me appreciate again. A feast for taste. The deliciousness on the tip of the tongue. Not only enjoy the fun of food production, but also harvest the results of my own practice through thinking.
Making Dongpo meat with ribs is not greasy, especially suitable for elderly people who do not like fat meat. With the children, during the Chinese New Year, the big fish and meat are too tired. Let’s make a pot of Dongpo pork ribs, eat the ribs with a variety of flavors, and it is crispy and not greasy with the wine, and the praise is full! ”
The practice of Dongpo pork ribs
Wash ribs and remove water
Prepare the required seasoning
The bottom of the pot is made of bamboo braid. If there is no bamboo braid, you can also use several disposable chopsticks to make a tic-tac-toe.
Put chives and ginger slices in sequence
Arrange the ribs in order, it is best to stuff them close together
Add braised soy sauce in sequence
Super soy sauce
Add old rice wine
Finally, add rock sugar and seasoning
Turn on high heat and change to low heat and simmer for 1.5 hours (it is a small fire)
Put a little salt after an hour
Time to leave the fire
Take the ribs into a container with a lid (without soup)
Cover and steam for 30 minutes to remove
When steaming pork ribs, take the right amount of vermicelli and fry it in a hot oil
Fished out immediately after launching
Put it on a plate and crush it properly
Pour the broth from the stew in a saucepan
Potato starch plus water to make water starch
After boiling, add water starch to thicken and boil.
Surround the ribs on the fans and put on a small shape, the fans are here to play a role in absorbing the soup
Spoon the prepared juice with a spoon and pour it on the ribs.
Finish with green onion. Finally, you get home cooking Dongpo pork ribs.