The well-known "Dongpo Pork" was made by the great poet Su Shi when he was an official in the Northern Song Dynasty. He had a disagreement with Wang Anshi and was demoted to Huangzhou. When he lived in Dongpo, his family was in difficulty. At that time, Huangzhou pork was very cheap, and there were many in his family.

There was a lot of rice wine, so Su Shi studied his cooking skills and added rice wine to the stewed meat to stew it together, creating Dongpo pork that is bright red in color, fat but not greasy.

Today we will talk about how to make this mouth-watering delicacy at home.

When buying fresh pork belly with skin on, the quality of the meat is very important. It must be firm, juicy, thick and multi-layered, so that the stewed meat will not be loose.

Rinse the surface of the meat with clean water, scrape the pig skin clean with a knife at an angle, and cut the bottom of the meat neatly, then cut it into four squares of about 50 cm, and tie it with hemp rope to form a cross.

Heat a pan, add a little cooking oil, put the pork skin side into the bottom of the pan, and fry slowly over low heat until it becomes slightly brown and wrinkled, then use chopsticks to hold the sides of the fried meat.

The heat must be controlled to a minimum, so that the fat in the fat part of the meat can be fried out little by little, so that the meat will not be greasy.

Don't rush when frying the meat, it will take 20-30 minutes to finish.

Prepare a stew pot, put scallions and ginger slices on the bottom, then place the meat evenly on top, add enough water, star anise, high-concentration white wine, and a little soy sauce.

Pour out the oil in the pan, then add a large handful of rock sugar (if you like it sweeter, add more), sprinkle with half a bowl of water, simmer over low heat until it becomes slightly yellow and sticky, and pour into the stew pot.

After the fire comes to a boil, turn to low heat and simmer for about an hour.

During this period, turn the meat over to let it absorb the flavor and color evenly. Stew the pork until it is tender and can be easily penetrated with chopsticks. Turn up the heat and reduce the juice. Turn off the heat when the soup becomes thick.

Pick up a piece with chopsticks, and the Dongpo meat will have a shuddering feeling that makes people move their index fingers.

In the end, even the soup is used to pour rice and noodles, and its deliciousness can only be described in one word: "fragrant".