Pork belly 1000g, onion 100g, rock sugar 100g, Shaoxing wine 500g, ginger 50g, soy sauce 100g and soy sauce 20g.

The practice of Dongpo meat

1, prepare materials

2. Wash the pork belly and put it in a boiling water pot for 5 minutes.

3. Take out the scattered pork belly and cut it into 7 cubes.

4, take a casserole, spread with minced onion and ginger, and bottom.

5. Arrange the pork belly neatly on it, add rock sugar, soy sauce and soy sauce.

6, finally pour Shao wine, the height of the wine can be submerged.

7. Boil over high fire and simmer for 2 hours until the meat is crisp and rotten. Insert easily with chopsticks.

8. Take out the meat and put the leather face up in the box.

9. Cover and put in a steamer, and steam for half an hour on high fire to make the meat more crisp.

10, take out the steamed Dongpo meat and pour it with the original juice of cook the meat.