After the meat pieces were cut, Dai Zhenting brought a larger pot, added half a pot of water, put in the green onions, ginger slices and cooking wine, and then put the cut meat pieces into it.

Turn on the high heat, skim off the foam with a spoon after boiling, continue to turn on the fire after skimming, and then carefully remove the meat pieces from the pot with a colander.

When scooping the pieces of meat, you must not turn off the heat and keep the broth in the pot boiling.

Only in this way will the dirt from the meat not get back on the meat.

After Dai Zhenting fished out all the meat in the pot, he took the pot off the stove and replaced it with a slightly larger casserole, and began to officially make Dongpo meat.

Dai Zhenting cut a bunch of green onions, and then he neatly spread these green onions on the bottom of the casserole and spread two full layers.

Then he cut a dozen more slices of ginger and arranged them evenly on the green onions.

After doing this, Dai Zhenting began to put meat in the pot.

"When you make Dongpo pork, if you want the meat to not fall apart, you have to put the pork belly skin down in the pan, so that the skin of the meat comes into contact with the heat from the bottom of the pot, so that the meat does not become loose.

If the meat is placed horizontally or vertically, the boiling force at the bottom of the pot will act directly on the meat, and even if the heat is turned on, the meat in the pot will have a high probability of falling apart. ”

He put the meat in the pot and explained it in a rambling way.

After all the meat was put into the pot with the skin down, Dai Zhenting began to put seasoning in the pot.

First of all, a small bowl of light soy sauce, which is used to enhance the flavor, not too little, too little meat taste is too light, and it is easy to get tired of eating.

Then pour in a small half bowl of dark soy sauce, which is used to add color, and use more than usual so that the color of the meat can be ruddy.

Of course, if you don't want to put dark soy sauce, you can also put red yeast rice into a marinade package and put it in the pot, and the Dongpo meat will be more red in color.

However, relatively speaking, the color of the dark soy sauce is better, it looks darker, and it is more appetizing.

If you put only red yeast rice, the color is too red, and it looks like you have added pigment.

After pouring the soy sauce, Dai Zhenting put a large handful of rock sugar in the pot.

The amount of rock sugar is very large, and it is estimated that in addition to Wuxi cuisine, Zhejiang cuisine will put sugar in this way.

Although this way of putting sugar makes people in other places can't help but be speechless, in the Jiangnan area, this is just a basic exercise, and it is not to the point of shouting 666 at all.

After putting in the rock sugar, the next step is to pour the rice wine.

Nowadays, many dishes like to advertise that they can do a good job without putting a drop of water, but in fact, it is just a propaganda routine.

Dishes that don't put a drop of water often have several cans of beer in them.

There are also dough cakes that are not steamed or baked, and the result is fried.

There are a lot of such routines, but if you want to talk about the originator, it should still be Dongpo meat.

Dongpo meat is the earliest dish known as not putting water or oil, and the meat made is super delicious.

Not putting oil is actually a nonsense, because this dish is not fried at all, and you don't have a chance to put oil if you want to.

As for not releasing water, it is indeed true, but it is rice wine with a low degree of water, which is about the same as adding some high-grade liquor to the water, which is not much different from releasing water.

But through this kind of gimmick and publicity, it is really attractive.

But now that there are many such gimmicks, it is a bit annoying, and many people are very disgusted with these.

What is it if you don't release water?

Do you have the ability to try it without putting meat?

Dai Zhenting chatted with Xu Zhuo about the skills of Dongpo meat, and poured rice wine into the pot until the rice wine and meat were flush.

Xu Zhuo calculated for a while, and poured about four catties of rice wine into the pot.

After pouring the rice wine into it, Dai Zhenting closed the lid of the casserole and turned on the fire on the stove.

First boil the casserole over high heat, then turn it to low heat to keep the casserole in a state that will not roll, and the meat will be tender and soft, which is very delicious.

After arriving at this point, the cameraman came to the stove, took a few close-ups of the slow cooking, and lifted the lid of the pot to pat the meat in the pot, and this stage of filming was over.

If you shoot again, you'll have to wait until two and a half hours later, when the casserole comes up.

There was nothing to do at this time, a few old people sat on the sofa, drinking tea and chatting about this Dongpo meat.

Zhao Jinma said: "Many people have just started to learn to make meat, and they can't grasp the amount and proportion of seasonings, so they start to try to add spices to increase the flavor.

When you can use spices proficiently, you must learn not to put or reduce spices.

Cooking, in the final analysis, is a process of simplifying and returning to the basics, and the center of the surrounding is the texture and taste of the ingredients themselves.

The ancestors created so many techniques and skills, in fact, they all revolved around this center. ”

This made several other old men agree.

They naturally know these truths, and they are naturally saying these things at this time to mention Xu Zhuo.

Simplifying the complex and returning to the basics is the pursuit of cooking and the direction of development.

For example, this Dongpo meat, made by ordinary chefs, will definitely put some spices in it, and some people will even list the ratio of spices.

But when a master makes Dongpo meat, he won't even put a bay leaf in it.

The reason is that no matter what ingredients are put in, it will affect the flavor of the pork belly itself.

Not only the spices, but also the seasonings are very small, and there are no freshness condiments such as oyster sauce, except for the light soy sauce and dark soy sauce rock sugar, the rest is rice wine that acts as water.

Surprisingly simple.

But this simplicity can completely stimulate the aroma of pork, and it tastes fragrant and has an endless aftertaste.

Xu Zhuo sighed lightly: "This is the charm of cooking, it's so good." ”

As soon as I finished sighing, I heard the system's prompt sound ringing in my head.

"The host participates in the discussion of the dishes, triggers the [Touch Bypass] skill, and rewards the D-level signature skill - Hangzhou Dongpo Meat, congratulations to the host. ”

Well?

Hangzhou Dongpo meat?

Xu Zhuo was a little surprised, is there any difference between this?

With this question, Xu Zhuo asked Dai Zhenting, and Dai Zhenting said: "The Dongpo meat practices in various places are slightly different, for example, the eastern slope meat of Meishan in Sichuan cuisine is boiled first, then fried, then stewed in a casserole, and finally steamed.

Moreover, when making it, the meat on the eastern slope of Meishan will also be peppered and chili pepper to increase the fragrance, which is more in line with the eating habits of Sichuan people.

In addition to Hangzhou Dongpo meat and Meishan Dongpo meat, there are also Xuzhou Dongpo meat and Huangzhou Dongpo meat, the methods are different, if you want to be emotional, I can make it all for you when I go back. ”

As soon as he finished speaking, Guo Shuying said dissatisfiedly: ", how can you be so can, these three words have added three dishes to yourself, Lao Xu really doesn't lose at all when he beats you." ”

After speaking, he looked at Xu Zhuo and asked: "Xiao Zhuo, these Dongpo meat made of meat is too vulgar, everyone has seen it, there are no bright spots, I have a vegetarian Dongpo meat, do you want to learn it?"

Sudongpo meat?

Xu Zhuo was really interested.

Is there really Dongpo meat that can be made without meat?