The first way to do it:

Why is Dongpo Pork called Dongpo Pork? Because according to legend it was first created by Su Dongpo. Su Dongpo not only writes well, but also eats, and likes to study how to eat. This Dongpo Pork is one of his research results. Specifically to the practice of Dongpo meat, in fact, is very simple, is the five-flower meat in a shallow casserole dish on low heat simmering (or steaming) can be. While it is simmering, of course, it needs to be seasoned and colored. Here's the process:

First step: blanch. Blanch fresh pancetta by boiling it in a pot of cool water. Cool in cool water and cut into pieces, preferably tied with a grass tape or string.

Step 2: Arrange the meat. Put in a casserole, the bottom of the casserole put onion, ginger, jujube, tangerine peel, etc., and then put on the cut meat.

Step 3: put seasoning. Old soy sauce 3 tablespoons, 20 grams of rock sugar, a spoonful of salt, pour yellow wine did not exceed the meat.

Step 4: Simmer. Turn the heat to low and simmer for half an hour to an hour.

Step 5: Steam. After simmering, put it into a bowl and steam it on the pot for 2-30 minutes when you eat it.

Finally, the recipe:

600 grams of five-flower meat, 6 jujubes, 4 slices of peel, 300 grams of small shallots, 20 grams of ginger, 500 ml of yellow wine, 20 grams of rock sugar, 10 grams of sugar, 100 ml of braised soya sauce, 3 grams of salt.

The second way to do it:

Main ingredient: thin-skinned pork

Working ingredients: green onion, ginger, yellow wine, brown sugar, a number of seasonings.

Cooking steps:

1, wash pork, cut large pieces, can be set with string.

2, pork under the cold pot to cook, about 4-5 minutes to boil, remove the foam, add wine, and then remove the foam.

3, go to the juice, put soy sauce, brown sugar, and meat mix well, then fish meat, plate.

4, cut the scallions into pieces, peel ginger, evenly spread on the five-flower meat, on the steamer for one hour, and then boil two hours with the fire.

A delicious meal of Dongpo meat is ready, thin skin and tender meat, color red and bright, juicy and thick, crispy and not broken, sweet and not greasy.

The third practice:

five-flower meat

green onion, ginger, soy sauce, old soy sauce, rock sugar, salt

1. buy the five-flower meat clean, with the skin cut about 5 centimeters square.

2. Boil water in a pot, add a little salt and pour in the meat to blanch for a moment.

3. Ginger slices, scallions cut scallion.

4. Ginger slices and scallions evenly spread on the bottom of the pot, the pork skin side down yards in the bottom of the casserole.

5. To the casserole, add the appropriate amount of water, soy sauce, dark soy sauce, rock sugar, salt, high heat to boil to low heat and simmer for about 1 hour.

6. Pour the remaining broth in the casserole into the steamer, take out the pork and place it in a plate, skin side up, in the steamer.

7. Cover the pot with a lid and steam over medium heat for 30 minutes, then remove and plate.