The method of Dongpo pork is as follows:

Ingredients: 1 kg pork belly, 151ml light soy sauce, 251ml yellow wine, 51g rock sugar, appropriate amount of ginger slices and appropriate amount of onion.

Steps:

1. It is best to buy the real pork belly with skin with three flowers and five layers, and cut the pork belly into squares the size of mahjong tiles.

2. Tie a cross with a cotton rope in this way, so that the meat can keep its beautiful appearance after being boiled for a long time.

3. Find a small casserole of suitable size and brush it with oil. Spread a thin layer of ginger under it, and then spread a layer of shallots.

4. The tied pork belly skin is facing down and neatly packed into the pot. It must be stuffed like this to ensure that the meat looks good after stewing.

5. First pour 11 tablespoons of soy sauce, about 151g. Pour rice wine, about 1.5 tablespoons, about 251 ml. The ratio of soy sauce to yellow rice wine is about 1: 1.5, which ensures that all liquids can pass the ingredients.

6. finally, sprinkle with rock sugar. this dish does not need water and salt. After the fire boils, change it to the minimum fire, cover it and stew for 1 hours.

7. Then turn the meat upside down, cover it and stew for half an hour.

8. The prepared Dongpo meat is agate in color and bright red.