Dongpo meat originated from Zhejiang in the south of China, and it is a favorite traditional food. It is made of fat and thin pork as the main material, adding soy sauce, rock sugar, cooking wine and other seasonings. This dish is delicious, fragrant, tender, crispy and delicious, and it is the favorite of many people.

The first step is to choose suitable pork. When making Dongpo pork, pork belly should be selected, and the ratio of lean meat to fat meat should be 1:2 to 1:3, so as to ensure the tender and juicy meat.

The second step, the cooking process needs to pay attention to the temperature. First, stir-fry the pork belly in a pan until it is the highest color, then add soy sauce, cooking wine and rock sugar to stew for several hours. Only when the heat is sufficient can Dongpo meat be fat but not greasy and taste better.

Step three, don't turn the meat in a hurry. In the cooking process, you should try to avoid turning the meat pieces so as not to destroy the meat quality. At the same time, the time in cook the meat should not be too long, so as not to overcook and lack the taste, which will affect the delicacy. When eating, remember to match it with a bowl of fragrant white rice to make the taste more mellow.

Generally speaking, if you pay close attention to the key points such as the choice of pork, cooking temperature and the number of times to turn the meat pieces, you can make Dongpo meat with a lingering taste.