Ingredients

Pork belly 300 grams

250 grams of carved wine

ingredients

eight angles

2 capsules

ginger

1 small piece

crystal sugar

1 spoon

scallion

1 segment

salt

a little

soy

3 soup spoon

myrcia

4 tablets

dried orange peel

4 tablets

water

of appropriate amount

Sichuan pepper

1

The practice of Dongpo meat

1.

Cut the pork belly into equal long squares, put the water in the casserole that can not pass the pork belly, and put the cut pork belly into the pot with cold water.

2.

After the pork belly is boiled, remove the blood and foam, and take out the pork belly.

3.

Wrap star anise, pepper, fragrant leaves and dried tangerine peel into a small package with gauze.

4.

Put ginger slices, scallion slices, pork belly and wrapped materials into a casserole.

5.

After pouring the carved wine and braised soy sauce, add rock sugar and a little salt.

6.

After boiling over high fire, simmer on low heat 1 half an hour, and turn the meat properly in the middle to avoid uneven coloring, slow fire, less water and more wine, which is the key to making this dish.

7.

Take out the stewed pork belly and let it cool. Take another bowl and spread ginger slices and scallions at the bottom of the bowl.

8.

Cut the cold pork belly into small squares with the same size, put them in a bowl covered with onion and ginger, pour in the original juice of stewed meat in a casserole, and steam for half an hour.

9.

After the pot, I put a few pieces of rapeseed leaves that had been blanched with hot water in advance, but I didn't have to put them away, and the home version debuted.

knack for cooking

1, burning meat with wine instead of water can not only remove the fishy smell, but also make the meat tender;

2, you can turn the meat over in the middle of the stew, so as to avoid sticking to the pot or uneven coloring of the meat, once or twice.