Pork belly with skin 1 about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 onion 2 root rock sugar 50g.

Exercise:

1, boil a pot of boiling water in the pot. After boiling for 10 minutes, put the pork into the bleeding foam, take it out and let it cool. After it is not scalded, cut it into 5 cm square blocks.

2. Peel and wash the ginger, slice it, obliquely cut the onion, cut the onion into sections, and then knot it.

3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat slices on the onion ginger slices with the skin facing down (I don't have a small bamboo rack at home, so I use an iron rack instead. Let's adjust measures to local conditions. The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. It is best to use a lower bracket when choosing, and it is best to soak the meat after pouring yellow wine)

4. Pour the crystal sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion; Cover the pot, seal the lid of the casserole with peach blossom paper or tin foil, cook for 3 minutes on high fire, and then simmer for about 50 minutes on low fire (it must be the minimum heat).

5. After that, turn off the fire and open the lid, turn the meat upside down (that is, the skin is facing up), then pour in the remaining 200 ml of rice wine and soy sauce, cover the lid and seal the edge, and simmer for half an hour.

6. Put the braised pork in a tea bowl (other pottery with a cover is also acceptable), pour the remaining soup in the casserole into a tea bowl with meat, cover it, and steam for another 30 minutes. Sprinkle some onion knots for decoration before serving.

Suggestion:

1, the choice of small bamboo rack or bamboo grate must be low, so that the wine can also soak the meat. If you can't brew, the wine will be tasteless when it is dry.

2. Using yellow wine instead of boiled meat can remove the fishy smell and make the meat tender.

3. Peach Blossom Paper Peach Blossom Paper is a kind of book printing paper that originated in Hua Kai, Zhejiang Province in the Ming and Qing Dynasties. It is whiter, more flexible and more transparent than ordinary brush paper, and can be used for flat extension, printing and painting. In the past, people used to paste windows. Japan is still pasting the windows of Japanese houses, and it is also used to seal pottery pots for Dongpo meat.

When Su Dongpo was demoted to Huangzhou, he often cooked with his friends personally. Su Dongpo's best dish is braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, lack of water, full fire is beautiful." But it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official cooked Dongpo meat named after him.