Pork belly 500 grams

Appropriate amount of onion and ginger

400g of yellow rice wine

Salt10g

Lijinji soy sauce 20g

Soy sauce 10g

chinese anise

20 grams of rock sugar and 20 grams of food.

The practice of Dongpo meat

Illustration of Dongpo Meat 1 1. Lee Kum Kee is always fresh and ready to use!

Illustration of Dongpo meat practice 22. Put cold water in the pot, add pork belly to boil bleeding water, remove the meat and rinse it with cold water!

Dongpo meat illustration 33. Cut the meat into squares of the right size!

Dongpo meat illustration 44. Put onion, ginger and star anise in an iron pot or casserole, and put the skin down into the pot!

Illustration of Dongpo meat practice 55. Pour rice wine, even with meat or no more than half of the meat!

Illustration of Dongpo meat practice 66. Add Lee Kum Kee fresh, soy sauce, rock sugar and salt!

Illustration of Dongpo meat practice 77. After the fire boils, simmer slowly 1.5 hours. You can easily insert it with chopsticks!

Illustration of Dongpo Meat 88. Collect juice from the fire!

Illustration of Dongpo Meat Practice 99. Put it in a bowl and steam it in a steamer for half an hour, so that Dongpo meat is more crisp and transparent! Of course, lazy people don't need it, so it tastes very tender!

Dongpo meat illustration 10 10. Finished product drawing!

How to watch this dish with a mobile phone?

skill

I didn't add water to this dish, and the yellow wine used is the unique taste of Dongpo meat. If you really want to add water, it is also the proportion of more wine and less water!