Materials?

Pork belly 800g

2 tablespoons cooking wine

Rock sugar 90g

4 tablespoons soy sauce

2 tablespoons soy sauce

Carved wine 100ml

The practice of Dongpo meat?

Wash 800g pork belly in cold water, add 2 spoonfuls of cooking wine, cook for 4 ~ 5 minutes, and then take it out.

Change the pork belly into a square of about 5cm.

Put the pork belly into the pot, fry the excess oil with low heat, fry the four sides of the meat until the color is high except the skin and bottom, and clip it out for later use.

The fried pork belly pieces are tied in a cross with cotton thread.

* Cotton thread is tied to prevent the meat from scattering during the stew.

Put 90g rock sugar and 80g clear water into the pot, boil it into brown ice sugar juice with medium and small fire, and then add 50g boiled water to dilute it for later use.

* When adding boiling water, add it slowly for a few times to prevent being scalded by the generated steam.

Spread a layer of shallots and ginger slices on the bottom of the cast iron pot, put the pork belly pieces with the skin facing down, put them in the pot, add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 4 tablespoons of crystal sugar water and 100ml of carved wine, and pour in warm water without meat pieces.

Cover the lid and simmer for 30 minutes, turn the meat pieces up, turn to low heat and continue to stew for about 45 minutes until chopsticks can be easily inserted into the meat, turn on the high fire to collect juice, and turn off the fire to finish.

* Because the power of the pots and stoves used is different, the stewing time is only a reference, which is subject to the state of the meat.

Dongpo meat is complete!