How to make fragrant frozen braised meat, delicious tender meat

Dong Pha braised meat is a familiar dish in the Chinese rice tray. The dish has the fatty taste of the outer fat layer of the bacon, the tender meat that melts as soon as you put it in your mouth, the rich, aromatic sauce from the typical spices.

Ingredients for 4 people

• 1kg of bacon
• 3 green onions, 1 piece of ginger
• Garlic, red onion, cinnamon, anise, cardamom each taste a little
• Condiments: Soy sauce, black soy sauce, Shaoxing cooking wine, rock sugar

How to make frozen braised meat

To prepare and finish this dish, you need about 2 hours and 45 minutes!

Step 1: Prepare the meat

After buying bacon, you clean it by gently scraping the surface of the skin and then washing it. This way the dirt that adheres to the skin as well as the remaining hair will be removed. After that, you heat the pan, pan-fry the pork skin until the skin is golden brown so that when the cooking is done, the skin is soft and intact.

After frying, you pour the meat into boiling water and add a little wine for about 3 minutes to remove the dirt, also to deodorize the meat. Cut the meat into 4cm large squares, use heat-resistant cotton thread or banana string to tie the meat to keep the beautiful square shape after it is soft.

Step 2: Meat stock

To make this dish, use an earthen pot. If you want, you can use a bamboo griddle to line the bottom of the pot to prevent the bottom of the pot from burning.

Place scallions in the bottom of the pot, then layer each slice of ginger with the garlic and shallot. Finally, you turn the meat on top, skin side down. Put in half a cup of soy sauce, ¼ cup of black soy sauce, 1 cup of Shaoxing wine, 1 cup of filtered water and 50g of rock sugar. Turn on high heat and cook until it boils, then remove the foam, lower the heat to low and cover. Simmer for 2 hours on low heat.

When simmering for half of the time, remember to turn the meat to allow the meat to absorb the spices. At the same time, when turning the meat, you add cinnamon, anise, cardamom to make the braised meat have an attractive aroma.

Step 3: Steam the braised meat

The meat, after being braised, has a very attractive color. You put the pot of meat into the steamer, steam for another 30 minutes to make the meat very tender and flavorful. When steaming like that, the sauce will also be slightly thickened with the fat, which is very delicious.

After steaming, our Dong Pha braised meat is also complete.

Finished product

Put the meat on a plate with some boiled bok choy, red meat mixed with broccoli looks very attractive, right? Because the stewing time is long enough, the meat is soft, when you put a piece of meat in your mouth, the meat melts soft, rich, delicious and irresistible. This dish is very good with hot rice.

Good luck making this dish!

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