Name of the dish: Dongpo Pork Ingredients: About two pounds of pork belly with skin, a small piece of broccoli, a cup of rice wine, an appropriate amount of rock sugar, a piece of ginger, two star anise, a spoonful of dark soy sauce, an appropriate amount of light soy sauce, and a few green onions.

Cooking process: Step 1. Wash the prepared pork belly with clean water, wipe off the moisture on the surface, and cut it evenly into square pieces.

Step 2: Break the whole broccoli into small pieces with your hands, put it into a basin, pour an appropriate amount of water, add a little salt, and soak for a while.

Step 3: Remove the skin from the shallots, wash and tie them into knots, slice the ginger, and set aside.

Step 4: Take the pot, pour an appropriate amount of water into the pot, blanch the pork belly in cold water, bring to a boil over high heat, and cook out the blood in the pork. After blanching, take the pork out of the pot, rinse off the foam, and set aside.

Step 5: Spread the prepared green onion knots and ginger slices on the bottom of the rice cooker, place the blanched pork belly neatly on the green onion knots, skin side up, and then pour in the prepared rice wine and a little water.

Step 6: Put the previously prepared star anise and rock sugar into the pot, then pour in an appropriate amount of dark soy sauce and light soy sauce, close the lid of the rice cooker, and simmer for about an hour.

Step 7: When the time is almost up, put another pot into a pot, pour an appropriate amount of water to boil, put the previously soaked broccoli into the pot, add a little salt, drop a few drops of cooking oil, wait for the water to boil again, and then

Cook for a while, turn off the heat and remove the blanched broccoli from the pot.

Step 8: Take a clean plate, arrange the stewed Dongpo pork neatly in the middle of the plate, place the blanched broccoli one by one around the meat, and use a spoon to pour the stewed meat soup evenly.

Serve the dish and the Dongpo Pork is ready.

Cooking skills: 1. The Dongpo pork pieces made by the editor are smaller, easier to cook, and easier to taste. When you are making Dongpo pork, if you feel that it is not enough, you can cut the pork into larger pieces, but it is best

Score the skin side with a knife to better absorb the flavor.

2. When making Dongpo pork, you must choose fat and lean pork with skin, which will taste better.

3. Be sure to blanch the pork before stewing it.

4. To save trouble, the editor used a rice cooker to stew the Dongpo Pork. If you stew the Dongpo Pork in a wok, you must be careful not to boil the soup dry. Try to use rice wine instead of water to stew it, and the taste will be better.