Materials?

Pork belly 800g

2 tablespoons cooking wine

Rock sugar 90g

4 tablespoons soy sauce

2 tablespoons soy sauce

Carved wine 100ml

The practice of Dongpo meat?

Wash 800g pork belly with cold water, add 2 spoonfuls of cooking wine, cook for 4 ~ 5 minutes and take it out.

Change pork belly into a square about 5cm.

Put the pork belly into the pot, fry the excess oil with low fire, fry the four sides of the meat until the color is high except the skin and bottom, and clip it out for later use.

The fried pork belly pieces are tied in a cross with cotton thread.

* Tie cotton thread to prevent the meat from scattering when stewing.

Put 90g of crystal sugar and 80g of clear water into a pot, and cook it with medium and small fire to brown sugar juice, and then add 50g of boiling water to dilute it.

* When boiling water is added, it should be added slowly in several times to avoid being scalded by the generated steam.

Spread a layer of shallots and ginger slices on the bottom of the cast iron pot, put the pork belly pieces face down into the pot, add 4 tablespoons of soy sauce, 2 tablespoons of soy sauce, 4 tablespoons of crystal sugar water and 100ml of Huadiao wine, and pour in warm water without meat pieces.

Cover the pot and simmer for 30 minutes, turn the meat pieces up, and continue to simmer for about 45 minutes until chopsticks can be easily inserted into the meat. Turn on the fire to collect juice and turn off the fire.

* Because the power of the pot and stove used is different, the stewing time is only for reference, which is subject to the state of the meat.

Dongpo meat is all!