According to the production method of Dongpo meat. Dongpo meat has good color, aroma and taste, and is deeply loved by people. Slow fire, less water and more wine is the key to cooking this dish. Dongpo pork, a famous dish in Hangzhou, is stewed with pork. Generally, it is about two inches square pork, half fat and half lean. The entrance is fat but not greasy, and it has a bouquet and is very delicious. Ingredients: pork belly 1500g, onion 100g, sugar 100g, Shaoxing wine 250g, ginger (patong) 50g, 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, take it out and wash it. 2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally put the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, seal it with the lid, stew it with low fire, and skim off the oil. Note: 1. Jinhua "Liangtouwu" black pig is the best choice for pork. 2. Onion100g, of which 50g is tied with onion. Flavor characteristics: thin skin and tender meat, bright red color, rich juice, crisp and rotten but not broken, fragrant and waxy but not greasy. Recipe 2 Ingredients: pork belly 600g, star anise 2, coriander 1. Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 tablespoon. Practice: 1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, and then fried in hot oil. 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, about 1 hour. 3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out. Note: 1, burning meat with wine instead of water not only removes the fishy smell, but also makes the meat fresh and tender; The purpose of frying and burning is to get rid of greasy thoroughly. 2. 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.