How to cook Dong Po Meat

How to Cook Dong Po Meat.

In my opinion, there are some differences between Chinese foods and the foods in Canada. The dish in China are more prefer to steam, boil or stew and use pot to cook. In Canada, I always eat some foods are cook by oven, fried and fry. I am going to introduce Dong Po Meat, there are the reasons why I chose to explain this recipe. Firstly, my mother always cooked this meal for me. Secondly, Dong Po meat was invented by a poet in Northern Song Dynasty; it is a very famous dish in China. Thirdly, I love this recipe and learned it many times form the food programs, books and other sources.

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The appliances:

-  A mixing bowl

-  A pot

-  A strainer

List of ingredients:

-  first: Olive oil

-  second: A pinch of salt

-  third: Mix the potato starch and water in a cup

-  forth: one pot of water

For the rest of the Dong Po Meat:

-  3 eggs

-  3 pounds of streak pork

-  1 spoon of salt

-  2 spoons of sugar

-  1 Garlic

-  5 Scallions

-  3 Aniseed

-  5 Pepper

How to cook Dong Po Meat

-  Clean the pork and put it into the pot to stew. Add the water until at a higher level than the pork

  -  Stew 20 minutes and skim the dirty foams from the pork.

-  Then, put the soy sauce, garlic, scallions, aniseed and other spices in the pot. After 30 minutes add sugar, salt, and starch water.

-  simmer until the water reduced by about on third.

Important vocabulary words for this recipe.

- potato starch

- stew

- pepper

- strainer

- olive oil

- streaky pork

- turn down

- spices

- soy sauce

- pound