material: one piece of pork belly with skin, about 5g Shaoxing yellow wine, 4ml soy sauce, 2 tablespoons ginger, 1 piece of green onion, 2 pieces of rock sugar 5g. Practice: 1. Boil a pot of boiling water in the pot, put the pork into the bleeding foam for 1min, then take it out and let it cool. Cut it into 5cm square blocks after it is not hot. 2. Peel the ginger, wash it and slice it. Slice the scallion obliquely. Cut the shallot into sections and tie it. 3. Put a small bamboo stand in the casserole, then spread ginger slices and scallion slices on it, and then put the cut meat pieces on the scallion ginger slices with the skin facing down (I don't have a small bamboo stand at home, so I use an iron stand instead, so we should adapt to local conditions! The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. When you choose it, it is better to use a lower shelf. It is best to soak the meat after pouring the yellow wine.) 4. Pour the rock sugar, 2 ml of yellow wine and 1 tablespoon of soy sauce into the pot, and it is best to sprinkle a little onion. Cover the lid, seal the lid edge of the casserole with peach blossom paper or tin foil, boil for 3 minutes on high fire, then simmer for about 5 minutes (it must be the minimum fire! ) 5. After that, turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 2ml of yellow rice wine and soy sauce, cover and seal the edge, and simmer for half an hour at least. 6. Put the stewed meat into a tea bowl (other pottery with a lid can also be used), pour the remaining soup in the casserole into the tea bowl containing the meat, cover the lid and steam it for another 3 minutes with high fire. Sprinkle a little onion knot before serving, and make thoughtful suggestions for decoration: 1. The small bamboo frame or bamboo grate you choose must be low, so that the wine can soak the meat. If you can't soak it, the meat will not taste when the wine is dried. 2. Cooking the meat with yellow wine instead of water can remove the fishy smell and soften the meat. 3. Peach Blossom Paper is a kind of book printing paper that originated in Kaihua, Zhejiang Province in the Ming and Qing Dynasties. It is whiter than ordinary brush calligraphy and painting paper. In the past, people used to paste windows. Japan is still pasting windows of Japanese houses, and it is also used to seal earthenware pots for Dongpo meat. 4. When Su Dongpo was banished to Huangzhou, he often cooked with his friends personally. Su Dongpo's cooking was best with braised pork. He once wrote a poem to introduce his cooking experience: "slow down the fire, lack water, and it will be beautiful when the fire is full." However, it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official to burn Dongpo meat named after him. By that time, the West Lake had been largely submerged by weeds. After he took office, he mobilized tens of thousands of migrant workers to remove farmland and dredge the lake port, piled up the dug mud and built a long embankment, and built a bridge to unblock the lake, so that the West Lake could reappear and be irrigated with water. This piled long dike has improved the environment, not only bringing water conservancy benefits to the masses, but also adding the scenery of the West Lake. Later, it formed the "Su Causeway Chunxiao" which was listed as the first of the ten scenic spots in the West Lake.