Ingredients: 1500 grams of pork ribs (pork belly)

Seasonings: 50 grams of white sugar, 100 grams of rice wine, 100 grams of soy sauce, 30 grams of ginger, 50 grams of green onions

How to make Dongpo Pork:

1. Scrape off the remaining hair on the skin of the pork, wash it and put it into a boiling water pot for about 3 to 5 minutes to boil the bleeding, remove and cut into 20 pieces. small squares;

2. Take a large casserole, put a small bamboo rack on the bottom, put onion and ginger pieces (peeled and fluffed), place the pork skin side down on the onion and ginger, add sugar , soy sauce, rice wine, then add green onion knots, cover and bring to a boil over high heat;

3. Seal the seams on the sides of the casserole, simmer over low heat for about 2 hours, and open the lid;

4. Turn the meat over (skin side up), continue to seal and simmer until crispy;

5. Remove the casserole from the fire, open the lid, and put the meat into special small clay pots medium, skim off the floating oil on the gravy;

6. Divide the soup into cans, seal with lids, and steam over high heat for about half an hour until the meat is crispy and translucent.

Ingredients: 1500 grams of pork ribs (pork belly)

Seasonings: 50 grams of white sugar, 100 grams of rice wine, 100 grams of soy sauce, 30 grams of ginger, 50 grams of green onions

How to make Dongpo Pork:

1. Scrape off the remaining hair on the skin of the pork, wash it and put it into a boiling water pot for about 3 to 5 minutes to boil the bleeding, remove and cut into 20 pieces. small squares;

2. Take a large casserole, put a small bamboo rack on the bottom, put onion and ginger pieces (peeled and fluffed), place the pork skin side down on the onion and ginger, add sugar , soy sauce, rice wine, then add green onion knots, cover and bring to a boil over high heat;

3. Seal the seams on the sides of the casserole, simmer over low heat for about 2 hours, and open the lid;

4. Turn the meat over (skin side up), continue to seal and simmer until crispy;

5. Remove the casserole from the fire, open the lid, and put the meat into special small clay pots medium, skim off the floating oil on the gravy;

6. Divide the soup into jars, seal with lids, and steam over high heat for about half an hour until the meat is crispy and translucent.