In recent days, pork prices have finally dropped. The pork belly I bought today cost 22 yuan per pound. Although it is not cheap, it is finally available. I hope it can drop a little bit more, and then a little bit lower.

I haven’t cooked meat for a long time, and my husband complained that he had lost weight. Okay, today we will make a Dongpo Pork dish to satisfy my husband’s appetite.

Everyone knows that pork belly is divided into upper pork belly, middle pork belly and lower pork belly. Medium pork belly is the best choice for Dongpo pork. Why? Because the upper pork belly has relatively more fat and less lean meat, it tastes a bit greasy, while the lower pork belly has more lean meat but loose meat, so the medium pork belly is much better and the burnt meat will not be loose.

Authentic Dongpo pork only needs to be added with three kinds of seasonings. It is soft and glutinous, melts in the mouth, and is not enough to eat.

The meat I bought today was too long, so I didn’t pay much attention to it. No matter what kind of Wuhua they are, they are all cut and burned. The butcher's cuts of meat for me were also uneven. Also, I eat at home, so I don’t pay much attention. Let's make do with it.

Ingredients: 500 grams of pork belly

Ingredients: 2 slices of ginger, appropriate amount of salt, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, appropriate amount of rice wine, 50 grams of yellow rock sugar

Method 1: Cut the washed pork belly into large pieces, put it into a pot with cold water, add ginger slices and green onion knots, bring to a boil over high heat, skim off the foam, remove and wash.

2: The pork belly I used today is long. I was worried that the pork belly would fall apart if cooked for a long time, so I tied it up with zongzi leaves. It can also increase the flavor of the rice dumplings, killing two birds with one stone

3: Get a casserole, put onions on the bottom, and ginger slices on top

4: Put down the pork belly skin, put it in the casserole, and add it ready of rock sugar, 3 tablespoons soy sauce, 1 tablespoon soy sauce, and finally pour in the flat meat without water and rice wine

5: After the high heat comes to a boil, turn to low heat and simmer for 40 minutes

40 After a few minutes, the soup became less. Turn the meat over so that it is skin side up, add salt to your taste, cover and continue simmering. When the soup is almost ready, open the lid, pick out the green onion and ginger slices, reduce the juice over high heat, take it out of the pot, sprinkle with chopped green onion and serve

The Dongpo pork made in this way is soft and glutinous but not greasy. , melts in your mouth and smells real. Some people may ask, can't you put so much rice wine? What should I do if I get drunk after eating? Will driving be investigated? Here, you can rest assured that the alcohol has evaporated during the cooking process. You won’t have any of the above worries!