东坡肉，软烂Q弹，肥而不腻，非常入味又好吃，做法一点不难Dongpo pork is soft and tender, fat but not greasy, very tasty
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- Опубликовано: 18 ноя 2023
- 东坡肉，软烂Q弹，肥而不腻，非常入味又好吃，做法一点不难
材料：五花肉1公斤，13个姜片，1大把青葱
1）五花肉冷水下锅，放入3个姜片和一个葱结，开大火煮开然后煮大约45分钟，去除五花肉把它清洗干净
2）把五花肉切成四方块，然后打上十字花刀
3）热锅倒油，油热后放入五花肉，用中火煎至每一面微焦然后取出来
4）锅中留下一油，放入大约80克的冰糖，用小火慢慢炒，炒至完全融化变成褐色，然后放入五花肉翻炒均匀，炒至上色，然后取出来
5）锅中放入一大把的青葱，铺上十个姜片，放入五花肉皮朝下，放入两个桂皮，2片香叶，3个八角，160毫升绍兴酒，80克酱油，1勺黑酱油，在倒入清水没过五花肉，开大火煮开
6）煮开后盖上盖子转小火焖2个小时，每半个小时翻一番五花肉，煮至酱汁变少就可以出锅了
7）把剩下的酱汁加入水淀粉勾芡，把酱汁熬至浓稠然后淋在五花肉上就可以了
Dongpo pork is soft and tender, fat but not greasy, very tasty and delicious, and it’s not difficult to make.
Ingredients: 1kg pork belly, 13 ginger slices, 1 large handful of green onions
1) Put the pork belly in a pot under cold water, add 3 ginger slices and a green onion knot, bring to a boil over high heat and cook for about 45 minutes. Remove the pork belly and clean it.
2) Cut the pork belly into squares and make a cross stroke
3) Pour oil into a hot pan. When the oil is hot, add pork belly and fry over medium heat until each side is lightly browned and then take it out.
4) Leave some oil in the pan, add about 80 grams of rock sugar, stir-fry slowly over low heat until it melts completely and turns brown, then add the pork belly and stir-fry evenly, stir-fry until it turns brown, and then take it out.
5) Put a large handful of green onions in the pan, lay out ten ginger slices, put the pork belly skin side down, add two cinnamon barks, 2 bay leaves, 3 star anise, 160 ml Shaoxing wine, 80 grams soy sauce, 1 Spoon dark soy sauce, pour water to cover the pork belly, and bring to a boil over high heat.
6) After boiling, cover the lid and simmer over low heat for 2 hours. turn the pork belly every half hour and cook until the sauce reduces and it is ready to serve.
7) Add water starch to the remaining sauce to thicken it, simmer the sauce until thick and then pour it over the pork belly.
Thank you for sharing your recipe
Q弹和软烂是相反的口感.一般牙齿没力的人会说q弹的肉是硬的😂😂,人们各有所好,请勿批评.😅
謝謝！老師分享🤙
美味😊👍
😋😋😋👍👍😅看到你做昀菜肴我也想吃