After cleaning, cut the pork belly into large pieces, and then blanch it in cold water. Blanching is to remove the fishy smell from the meat, so that the Dongpo meat will taste better. After blanching, you should tie the pork belly with cotton thread, and then you can make Dongpo pork. You don't need to add water to make Dongpo pork, just pour in some ingredients such as yellow wine, soy sauce and soy sauce.
After putting the ingredients in place, cut some chopped green onion and ginger slices into the pot and add some sugar. Cover the lid, turn the fire to the maximum, wait until the yellow wine in the pot boils, and then turn it to a low fire for stewing. The time for stewing Dongpo meat is not as long as possible. The longer the time, the bitter taste of the meat, so it is best to control the time for about one and a half hours. When the soup in the pot looks very rich, it can be turned off.
When cooking Dongpo pork, you can try to use an iron pot, but you'd better not use it, otherwise the Dongpo pork will not taste particularly good. To make Dongpo pork, we should choose high-quality pork ribs with half fat and half thin, and master the heat in the process of firing. When the heat arrives, the meat will naturally be delicious.