Dongpo pork is a very typical dish in Hangzhou, which is characterized by its bright appearance and color. Although it is a big piece of fat, it won't be boring at all. If you follow the hotel's practice, it will be too much trouble and difficult to make, and many people can't do it at all. It's better for us to do it according to the family production method, and the difficulty is much lower. Many families can do it. The point is that it is also delicious, not worse than Dongpo meat cooked by the hotel.

Shall we cut the pork belly into 40 pieces first? 40 square meters, each piece of meat is tied with a rope into a cross knot. The choice of meat is very important because it is related to the success or failure of this dish. It must be thicker and more layered, and it must be pork belly with skin. We put a layer of oil in the pan, and then fry the meat slowly, with the skin facing up. Remember to use small fire. Only in this way can the oil in the meat be completely fried. Take out the fried meat and put it aside.

Find a bigger casserole, put ginger slices and shallots under it and cover it with a layer, which can effectively prevent the pot from sticking. Then we put the fried pork flat in the pot and put it neatly. Pour the crystal sugar and water into the pot and simmer until the crystal sugar melts. At this time, we found that the color of rock sugar water has turned dark brown. When the crystal sugar water cools, we add some water to heat it, and then boil it into brown sugar water. Add the freshly prepared soy sauce, soy sauce, sugar water and carved wine into the casserole.

Add the right amount of water, the water level is about 2/3 of the meat, and then we boil it on high fire and stew it on low heat for an hour. You can turn the meat over in the middle until the juice in it is completely drained. Put the pork neatly on the plate, then pour the soup left in the pot, pour 30 grams of carved wine, put some red dates on it, and steam it in the pot for about an hour until Dongpo meat is ready.