Ingredients: raw pork belly (boneless and peeled) 450g, onion 50g, ginger 25g, Shaoxing wine 50g, soy sauce 80g, sugar 40g. Production method: 1. Scrape the dirt and excess hair off the skin, blanch it in a boiling water pot, wash it with cold water, and cut it into pieces 1.5 cm square; 2. First put 25g of ginger (minced) and 40g of shallots in the container, then put the chopped meat, add all seasonings, and add the remaining10g of shallots; 3. Seal the microwave film, first turn on the high fire for 4 minutes, then turn on the low fire for 25 minutes until the meat is crisp and waxy, and then use the high fire to collect the juice until it is thick, and Dongpo meat is served. The formula ingredients of Dongpo meat are pork belly 1500g, onion 100g, sugar 100g, Shaoxing wine 250g, ginger (patong) 50g and soy sauce 150g. Production method: 1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, then take it out and wash it; 2. Take a large casserole, put bamboo grates at the bottom, first spread onions, put ginger slices, then neatly arrange pigskin face down on it, add white sugar, soy sauce and Shaoxing wine, finally add onion knots, cover the lid, seal the edge of the casserole with peach paper, and put it on high fire; 3. After boiling, cover the seal, simmer with low fire, remove the casserole from the fire, skim off the oil, put the skin face up in a special small clay pot, cover it, put it in a steamer, and steam for half an hour with high fire until the meat is crisp, and Dongpo meat is served. Cooking: 1. Jinhua "Liangtouwu" black pig is the best choice for pork; 2.100g onion, of which 50g is tied with onion knots. Flavor features: thin skin and tender flesh, bright red color, rich juice and mellow taste, crisp and rotten without broken shape, fragrant and waxy without greasy, which is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956. The recipe of Dongpo meat consists of three ingredients: pork belly 600g, star anise 2, coriander 1, Shaoxing wine 1 bottle, soy sauce 3 tbsp, rock sugar 1 tbsp. Production method: 1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately; 2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten for about an hour; 3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and eat Dongpo meat. Cooking: 1. Replacing boiled meat with wine can not only remove the fishy smell, but also make the meat tender; 2. The purpose of frying and burning is to completely get rid of greasy; 3. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better. Dongpo Meat (Su Dongpo Meat) recipe ingredients: 500g white radish, 500g peanut oil, egg 1 piece, bean curd skin 1 piece, 5g pepper, salt, soy sauce, 2g sesame oil, 2g monosodium glutamate, clear soup 100g, 50g starch and 65438 water starch. Production method: 1. Wash and peel the white radish, cut it into chunks with a thickness of 0.6 cm, marinate it with refined salt for 20 minutes, take it out, squeeze it out and steam it; 2. Mix starch and eggs into an egg paste, take a radish, pat the starch dry, and then coat it with the egg paste; 3. Cut the bean curd skin into rectangular pieces, put two radishes on each piece, leave a gap between the two radishes, cover the radishes with another piece of bean curd skin, then fold the radishes in half and steam them in a steamer; 4. Wash the wok, put it on the fire, pour in peanut oil and heat it, put the steamed radish slices in the wok and fry them until golden brown, then take them out in a cage and put them in a plate when they are soft, just like "meat slices"; 5. Leave the original pot for pumping, add soup, soy sauce, refined salt, monosodium glutamate and pepper to boil, adjust the taste, add starch to thicken, pour sesame oil, and pour it on the "sliced meat" to serve. Cooking: 1. When radish is coated with egg powder paste, it must be coated evenly; 2. Radish slices should be cut in equal thickness to ensure the beauty of the dish; 3. When the fried radish is steamed in the cage, it should be softer, not too rotten. Flavor features: "Sliced pork" is soft and tender, fragrant in soup, suitable in taste and beautiful in dishes. Five ingredients of Dongpo meat formula: pork belly 1000g, Chinese kale 100g, ginger onion 1, garlic 1, 6 cups of broth, 8 tablespoons of soy sauce, 6 tablespoons of rock sugar, 3 tablespoons of rice wine, 2 grains of star anise, and pepper 1. Production method: 1. Wash pork belly and kale, wash onion, slice ginger and peel garlic; 2. Heat an appropriate amount of oil in the pot, add pork belly and fry until the skin is golden yellow, take it out and cut it into large pieces; 3. Leave 1 tbsp oil in the pot to heat, add kale and stir-fry until cooked, then serve; 4. Pour 6 cups of broth, 8 tablespoons of soy sauce, 6 tablespoons of rock sugar, 3 tablespoons of rice wine, 2 grains of star anise and 1/4 teaspoons of pepper into the pot to boil; 5. Add pork belly, onion, ginger and garlic, simmer for 3 hours, then turn off the fire and serve with kale. Dongpo meat is on the table.