Method 1: Select 750g of pork belly with skin, 2 bags of Shaoxing yellow wine, 80ML of soy sauce, 60ML of soy sauce, 0/00g of rock sugar/kloc, 0/50ml of shallot/kloc, and 3 slices of ginger. Measure the amount of soy sauce, soy sauce and rock sugar. Rinse the pork belly with cold water, cut it into cubes and tie it with an awl. Put pork belly in a cold water pot, add onion and ginger, cook for 5 minutes, remove and drain. Wash shallots without removing the roots. Set aside. Spread shallots all over the bottom of the pot and put ginger slices on it. Add drained meat, add yellow wine, soy sauce, soy sauce and rock sugar. Turn the saucepan to slow stew and stew for 4 hours. When eating, put it in a soup cup and steam it for 30 minutes. Practice 2: wash the whole piece of pork belly (pork belly) and boil it in cold water, add ginger and pepper to remove the smell; Take it out and wash it with clean water, and cut it into small pieces one inch square, but don't cut it off; The bottom of the casserole is covered with dried bracken and dried bamboo shoots, which not only absorbs oil, but also increases the fragrance of bamboo shoots; Put a lot of white vinegar (about one or two), soy sauce (about two or two), cooking wine (at least half a catty), a little broth, spices, onion ginger and rock sugar. Flour is mixed with water to make a thick paste, and kraft paper is cut wide and covered with batter; Paste the kraft paper strips covered with batter on the edge of the casserole, which is used to seal the redundant air outlet and let the fragrance stuffy into the pot; Cook on low heat for two hours, open the lid, turn to high heat and drain the soup. Production essentials: pork must be washed repeatedly with cold water until the water for washing meat is not turbid; The purpose of pricking meat with an awl is to make the blood inside the meat ooze more thoroughly when it is blanched, make it more tasty when it is stewed, and make the lean meat softer. This is because sticking meat with an awl destroys its fibrous tissue, so lean meat will be very soft. The roots of shallots must not be removed, because the fragrance of the roots of shallots is more intense; Stewed meat can be cooked without steaming, but steamed meat is more delicious; Because enough soy sauce is put, salt can be added without or with less; If you add salt, you must add it after stewing. The practice of Dongpo meat Dongpo meat is characterized by bright red color, instant fat, lean meat but not firewood, sweet but not greasy, and fragrant wine. How to make it? There are two ways to cook Dongpo meat, one is the method of making professional hotels (slightly complicated). One is the production method of ordinary families (simple). The steps in the picture are the practice of hotels. The process is complicated, but the taste is really excellent! Note: Shaoxing wine is a major feature of this dish, but I have tried both methods of carving wine, and the hotel method is not greasy. Although the family practice is delicious, it is greasy and will be too big. It is also important to choose meat. I have cooked this dish twice. The first time I bought it from a vendor in a vegetable market, the meat I bought was very soft, and the connection between fat meat and lean meat was not tight. After cooking for 60 minutes, the meat is rotten, and it has no meat flavor and is very greasy to eat. Xiaobai said it might be a sick pig, and then I threw three pounds of meat into the trash can. I went to the supermarket again and bought a piece of meat. This time, the meat quality was very tight, and it was not easy to separate fat from lean meat. You can compare it. The first one in the article is meat bought from a private meat stall. . The last one is the meat bought in the supermarket, and the cooking time is the same. The effect is different. When cooking so much meat at a time, you must buy good meat, otherwise it will waste labor and gas. It's the first time for me to take the process diagram. Ingredients: pork 1 000g, ginger 4g, shallot 50g. Seasoning A: 80g of rock sugar, 70ml of soy sauce, 4 tablespoons of soy sauce1/,50ml of carved wine, 600ml of clear water, seasoning B: 30ml of carved wine, and 6 red dates. Preparation method: (Hotel practice: oil-frying method. 2. Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot with the mouth down. 3. Put half a bowl of oil in the pan, turn the skin up, fry the oil slowly over low heat, and take out the meat for later use. 4. Take a large casserole and spread a bamboo stick on the bottom of the pot. (This will prevent the meat from burning) 5. Put chives and ginger slices on the bottom of the pot. 6. Spread the fried meat evenly in the pot. 7. Put 80 grams of rock sugar and 50 grams of water into the wok and simmer until the rock sugar melts. 8. There is smoke in the pot and the rock sugar turns dark brown. 9. After cooling, add 50ml of clear water, reheat and cook the sugar color into brown syrup water. 10. Add 50ml of soy sauce, soy sauce, syrup water and carved wine into the pot. 1 1. Inject 600ml of clean water to 2/3 of the pork, cover it with high fire, bring it to a boil, and simmer for about 60 minutes. 12. After about 30 minutes, turn the pork skin down and continue to stew. Turn it over after about 45 minutes, and simmer until only the bottom of the pot is left. 13. Put the pork in a big bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of Huadiao wine. 1 1. Boil the water in the pot, cover the meat and steam for 60 minutes. Production experience: 1. Why do you want to add bamboo sticks to the bottom of the pot? Because in the process of stewing for a long time, the position where the meat touches the bottom of the pot will burn, and it can't be turned over like when cooking. If the meat is burnt, it will affect the quality of a pot of meat. This is the experience I did once in the last two months. The whole pot of meat is very delicious, but the fly in the ointment is a little burnt. 2. This time, the method of frying the sugar color with water was adopted. Originally, hot water was added to melt the sugar color immediately after it turned brown, but the sugar color spilled out of the pot immediately, so I came up with this method, which was to let the sugar color cool, then add cold water and reheat it to melt it into syrup water. This will be safe for beginners. 3. The hotel can fry the fat part of the fat without being so greasy by using the oil-frying method. We can fry the fat in a pan with half a pot of oil, and don't fry the skin. 4. Red dates are not easy to taste when steamed, and it is easy to steam out the taste by cutting the mouth. Putting wine is a major feature of this dish. The original dish is Shaoxing wine, and I prefer Huadiao wine, because it has golden color, sweet and delicious. Therefore, this dish is indispensable. The reason why it is put twice is that the taste of wine will slowly disperse during the cooking process. Therefore, in the process of steaming, a small amount is added to make the meat have a faint bouquet. But not too much, lest the wine be too strong. 6. If you want to cut the meat neatly, it is best to blanch the whole meat first and then cut it into cubes. The practice of the simple version of the family: (blanching, stewing for a long time and plenty of water) 1, also cut the meat into squares and tie it with cotton rope. 2. Boil the water in the pot, put the meat pieces into boiling water, pick them up and wash them for later use. 3. Put ginger slices and shallots on the bottom of the casserole, discharge the meat in a row, put half a bowl of Shaoxing wine, add soy sauce+broken rock sugar +5 bowls of water. 4, the amount of water does not exceed the meat, after the fire is boiled, turn to low heat and simmer for 2-3 hours until the soup is thick.