Pork is a kind of meat that we often eat. Whether it is frying, stewing or making soup, its taste will be memorable. In my hometown, lean meat, pork liver and vermicelli are usually used to make soup. This famous soup is called pig viscera soup, which is a very popular home-cooked dish in Guangdong, but this soup is usually made from pigs raised in rural areas, and fresh pig viscera is the best.

Then the question comes, what should we do to make the feed pigs we usually eat the most delicious?

The pork usually bought in the vegetable market is usually a fast-cooked pig, which will taste a little worse, and the dishes made from such pork will generally be a little worse. If you want to cook delicious home cooking, you should use some slightly heavier methods.

Today, I will share with you a home-cooked dish that my family often cooks. This dish is called Dongpo pork.

Dongpo meat, which should be eaten by many people, is relatively simple. The only drawback is that it takes a little time, but it tastes really good. Adults and children like to eat it, and it is used to drink. If you like it, you might as well collect it first. You can try it sometime.

Dongpo braised pork

Ingredients: pork (pork belly is the best) and yellow wine.

Seasoning: ginger, cooking wine, rock sugar, salt, soy sauce, soy sauce.

Detailed practice

1. Scrape the bought pork belly, then put it in the pot with cold water, add cooking wine and ginger and blanch it with water, and continue to cook for about 5 minutes after the water boils. After the time is up, take out the pork and wash it a little, then cut it into large pieces and cross the pigskin without cutting it.

2. Prepare more ginger, slice the ginger, and then spread it on the bottom of the casserole, so as to prevent the pork from burning. Put the cut pigskin face down into the casserole. Finally, adjust the taste and add a handful of rock sugar, half a spoonful of salt, half a spoonful of soy sauce and 2 spoonfuls of soy sauce.

3. After seasoning is finished, pour in a proper amount of yellow rice wine, almost without pork. Never fill it to prevent the wine from overflowing and catching fire after boiling. After pouring the wine, boil the pork over high fire first.

4. After boiling, turn to low heat and cook for about 30 minutes. Time is up, open the pot cover, turn the pork over, then cover the pot cover and continue to stew 10- 15 minutes. At this time, always pay attention to whether the yellow wine in the pot is dry. If the soup is dry, you can cook it out in advance, or add a little yellow wine. The two pigskins of Dongpo pork I cooked were a little burnt and not perfect. I should put more ginger slices at the bottom of the pot.

It's time, and the soup is almost dry. At this time, you can cook. Put the pork on a plate, pour some soup, then put it in a boiling steamer and steam it for 20 minutes on high fire to make the pork softer and worse, and then you can eat it. Even if this delicious Dongpo meat has been cooked, it is good for next meal, and the yellow wine has evaporated, and the taste of the wine is relatively weak.