Ingredients

Pork belly 500 grams

ingredients

pak choi

50 grams

seasoning

salt

a little

scallion

1 root

ginger

1 block

light soy sauce

30 ml

yellow rice wine

400 ml

white sugar

30 grams

The traditional practice of Dongpo meat

1. Wash the pork belly, cut it into cubes, blanch it in a boiling water pot for 5 minutes to remove blood, remove it and rinse it with clean water.

2. Cut the scallion into long sections, slice the ginger, pad them into the bottom of the casserole to prevent the pork skin from sticking to the pot, and put the pork belly skin down in the casserole.

3. Add rice wine, light soy sauce, dark soy sauce, sugar and salt to the casserole, cover it, bring it to a boil over high heat, and then simmer over low heat 1 hour and a half.

4. Take the pork belly out of the casserole, put the pork skin up in a saucepan with a lid, scoop the remaining soup in the casserole into the saucepan, cover it and steam it in the pot for 20 minutes.

5. Wash Shanghai green, boil it in boiling water, mix a little oil code and put it on a plate, put pork belly on it, and finally pour gravy on it.

knack for cooking

1, burning meat with wine instead of water not only removes the fishy smell, but also makes the meat tender and more fragrant.

2. You can also blanch the whole piece of meat and then cut it into small pieces, so the shape will be smoother.