Dongpo pork is a traditional famous dish of Han nationality in Jiangnan area, belonging to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.

Practice 1

Make ingredients

Ingredients: pork belly1500g, onion100g, white sugar100g, 250g Shao wine, 50g ginger (patong), and 0/50g soy sauce.

Production process

Dongpo's braised pork

1, scrape and clean pork belly, cut it into 10 square pieces (about 1 2 halves), cook 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 pieces in it, then arrange the pork skin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a strong fire, boil it, cover it and seal it, stew it with low fire, and skim off the oil.