Required ingredients: about 2 kg of pork belly with skin, a handful of broccoli, a cup of yellow wine, a proper amount of rock sugar, a piece of ginger, two star anises, a spoonful of soy sauce, a proper amount of soy sauce, and a few shallots.

Cooking process:

Step 1: Wash the prepared pork belly with clear water, wipe off the water on the surface and cut it into squares evenly.

Step 2, break the whole broccoli into small pieces by hand, put it in a pot, pour in a proper amount of water, add a little salt and soak for a while.

Step 3: Peel the shallots, wash and beat them into onion knots, slice the ginger and set them aside.

Step 4, take out the pot, pour a proper amount of water into the pot, blanch the pork belly in cold water, boil it with strong fire, boil the blood in the pork, blanch the pork, and wash off the floating foam for later use.

Step 5, lay the prepared onion knots and ginger slices flat on the bottom of the rice cooker, put the blanched pork belly neatly on the onion knots with the skin facing up, and then pour in the prepared yellow wine and a little water.

Step 6, put the prepared star anise and crystal sugar into the pot, then pour in some soy sauce and soy sauce, close the lid of the rice cooker and stew for about an hour.

Step 7: It's almost time. Take another pot, pour an appropriate amount of water to boil, put the broccoli soaked before into the pot, add a little salt, drop a few drops of cooking oil, wait for the water to boil again, cook for a while, turn off the fire and take out the cooked broccoli.

Step 8: Take a clean plate, put the stewed Dongpo meat neatly in the middle of the plate, put the cooked broccoli around the meat one by one, and pour the stew soup evenly on the plate with a spoon, so that the Dongpo meat is ready.

Cooking skills:

1. Dongpo meat pieces made in Bian Xiao are smaller, more ripe and easier to taste. When you are cooking Dongpo pork, if you are not satisfied, you can cut the pork into larger pieces, but it is better to draw a flower knife on the side with skin, which will taste better.

2. To make Dongpo pork, you must choose fat and thin pork with skin, which tastes better.

Be sure to blanch the pork before stewing.

4. In order to save trouble, Bian Xiao is stewed in a rice cooker. If you stew Dongpo meat in an iron pot, you must be careful not to dry the soup. Try to stew with yellow wine instead of water, which will taste better.