It is a traditional and famous dish in Meishan and Jiangnan. The following is the specific method of Dongpo meat.

Ingredients: 1 pieces of three-layer meat

Accessories: 1 tablespoons of salt, 1 pieces of garlic, 1 pieces of ginger, 1 tablespoons of soy sauce, 1 tablespoons of soy sauce, 1 tablespoons of cooking wine and 1 pieces of rock sugar

Steps:

1. Prepare ingredients, three-layer meat with skin, ginger, garlic, etc.

2. Three layers of pork belly, put in water and blanch; Boil;

3. Take out and cut into four squares;

4. Then, tie four squares of meat with a cotton thread;

5. Prepare a pan, tie the pork belly, put it in and fry it;

6. fry until all sides are slightly yellow, and take out;

7. Prepare ginger, garlic, soy sauce, soy sauce and cooking wine; (There is no anise spice at home, so you can add it if you have it.)

8. Put them in the casserole in turn, and put the meat neatly;

9. Add all kinds of seasonings;

11. Cover and simmer. When the fire boils, turn to low heat and stew until the pork belly is cooked and rotten.

11, collect the juice, and it will be fine.

12, finished products