Dongpo meat is a traditional method, which is fat but not greasy, and melts in the mouth! A piece of first-class semi-fat pork belly is delicious and has a strong sauce flavor. Today, I will teach you to cook a very famous dish named Dongpo pork, and learn to cook it at home quickly.

Step 1: First, add some water to the pot, then put the pork belly in it and turn on a big fire to boil the water. Boil the water for about three minutes. At this time, the surface of the pork has almost changed color, and it can be fished out. Generally, there are still some hairs on the surface of the pork belly, so we need to check it again and pull out the hairs on the epidermis again. Then cut it into larger pieces. ?

Step 2: Wash the shallots and cut them into pieces. This dish uses a large amount of chives, so you need to prepare a large handful. Put most of the shallots in the pot. Then put the pork in. Sprinkle a lot of rock sugar on the surface. Peel the ginger, pat it flat, and then throw it into the pot. Put some more remaining shallots on it.

Step 3: Then add some light soy sauce for seasoning, and then add some light soy sauce for coloring. Then pour some yellow wine on it. Then add boiling water to the pot and immerse the ingredients. Then turn on a small fire, cover the pot and let it stew slowly.

Step 4: Generally, stew for at least two hours, and the meat will be cooked thoroughly. Finally, when you are about to get out of the pot, turn on the fire to collect the juice. Then you can prepare the pot, but it's not completely over here, there is one last step.

Step 5: If there is a small casserole, put it in a small casserole; if not, use a larger bowl. Pick out the pork belly and put it in. Then put it on the steamer and steam it for another half an hour. The purpose of this step is to make the skin on the surface more compact and elastic, and the dish will be completed after steaming.

It's meat on pork ribs. The structure of meat is separated by a layer of lean meat and a layer of fat meat, and its fat meat is easy to melt when it is heated, and the lean meat is not firewood for a long time. It is the only one to cook braised pork or braised pork. The legendary best pork belly is 1 layers. Choose a good pork belly, you can touch it with your hands, and it feels a little sticky. There is no blood on the meat, and the fat meat and lean meat are clearly red and white, and the color is bright. The best pork belly is near the tip of the pig's back hip. The pork belly here has three distinct layers of pork belly, and the thickness of fat and lean meat is equivalent. The thickness of a whole piece of pork belly is about one inch. Dongpo meat is delicious, tender and nutritious, and the nutrients contained in it are of great benefit to human body.