Due to the unique way of cooking the meat, it is crispy but not rotten, oily but not greasy, and extremely delicious. Therefore, "Dongpo Pork" became a favorite and soon became a special delicacy in Hangzhou.

It is not difficult to make "Dongpo Pork". The method is to cook large pieces of pork belly and then cut it into appropriate cubes. Put green onions and ginger pieces on the bottom of the casserole, and put the pork belly skin side down. Add soy sauce, rock sugar, rice wine and green onion knots to the onion and ginger, cover and bring to a boil over high heat, then simmer over low heat for two hours, then put the meat into a clay pot, cover with peach blossom paper and seal it , steam it thoroughly and serve. ”

Ingredients details

Main ingredients

Pork belly

850g

Accessories

< p>Star anise

3 pieces

Rock sugar

45g

Shaoxing rice wine

300ml

Soy sauce

25 grams

Chives

80 grams

Green onions

80 grams

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Ginger

100g

Soy sauce flavor

Taste

Steaming

Technology

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Hours

Time consuming

Normal

Difficulty

How to make Dongpo Pork

< p> Steps for making Dongpo Pork: 1 1. Heat the pot, add boiling water, add green onion and ginger and cook for 5 minutes. Add large pieces of pork belly and cook.

Steps for making Dongpo Pork: 2 2. Clay pot. Add the star anise and spread the chives and green onions.

How to make Dongpo pork: 3. Spread the sliced ??ginger evenly on top of the green onions.

Dongpo pork. Steps of cooking pork belly: 4 4 Cook the pork belly, remove and let cool.

Steps of cooking Dongpo pork: 5 5 Cut the cooked pork belly into uniform large pieces with a knife, and cut 850 grams of meat into 10 pieces. -11 pieces is enough.

Steps for making Dongpo Pork: 6 6 Place the pork belly skin side down and place it tightly in the casserole.

Steps for making Dongpo Pork. : 7 7 Sprinkle rock sugar on the meat surface first

Steps of making Dongpo Pork: 8 8 Then pour in appropriate amount of soy sauce, you can add it as salty as you like.

< p>Steps for making Dongpo Pork: 9 9 Add rice wine at the end

Steps for making Dongpo Pork: 10% rice wine is enough, do not add water.

Steps for making Dongpo Pork: 11 11 Cover the casserole and bring to a boil over high heat.

Steps for making Dongpo Pork: 12 12 Open the lid and skim off the foam.

Steps to prepare Dongpo Pork: 13 13 Cover the pot for the second time and start to simmer slowly to prevent the soup from overflowing.

Steps to prepare Dongpo Pork: 14 14 It is almost done. If there are small blisters, it will be ready after stewing for about two hours.

Steps for making Dongpo Pork: 15 15 Transfer the meat stewed in the casserole to the stew pot. This time, the meat is required. Place the meat side up and still stack it tightly

Steps of making Dongpo Pork: 16 16 Cover the stew pot and steam for another hour.

Steps for making Dongpo Pork: 17 17 While steaming the meat.

Steps for making Dongpo Pork: 18 18 Decant the remaining soup in the casserole, skim off the oil and set aside.

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Steps to prepare Dongpo Pork: 19 19 Steam the meat for one hour and take it out of the pot.

Steps to prepare Dongpo Pork: 20 20Place it on a plate.

Steps to make Dongpo Pork: 21 21 Heat the frying spoon and pour the original juice from the stew into the pot.

Recipe steps for Dongpo Pork: 22. After the juice is boiled, thicken the gravy with water starch.

Steps of making Dongpo Pork: 23 23 Sprinkle chopped green onions, then pour evenly over the meat and serve.

Tips

1. Remember Mr. Dongpo’s thirteen-word mantra, which is: “Slow down the fire and drink less wine. When the fire is sufficient, it will be beautiful.” There's actually no water added at all, making this dish simple yet delicious!

2. If you want a mellow and sweet taste, you must use the fine Huadiao wine produced in Shaoxing. Shanghai rice wine can also be made, but the taste is slightly inferior.

3. For this dish, the time from stewing in the casserole to steaming in the stew pot should not be less than 3 hours, otherwise the best effect of this dish will not be achieved. When eating, scoop it with a spoon and it will melt in your mouth, which is the characteristic of this dish.

4. How to use firepower. When stewing, the fire should be low. It is almost cooked slowly with a very small fire. The fire must not be too high, otherwise it will fall apart and fail. The finished product should be crispy on the outside and crispy on the inside, which is best.

5. When starting to cook white meat, cook it thoroughly. It is best to cook it for 20 minutes after it is cooked. To cook it in large pieces, do not cut it into small pieces, because it can be cut into pieces before stewing. Just cut the white meat into 3 cm square pieces after it is cooked.

6. If you don’t have a stew pot when steaming, you can use a small casserole or a suitable bowl, but the meat must be packed tightly and tightly sealed before steaming. When stewing, if the meat is placed loosely, more rice wine will be used, resulting in unnecessary waste. It is recommended not to use dark soy sauce, just light soy sauce, please do not add salt.

7. Remember that the skin of the meat should be facing down when stewing in a casserole, and the skin should be facing up when steaming in a basket.

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