Dongpo Meat

material

Pork pork belly 1000g, onion 100g, rock sugar 100g, Shaojiu 500g, ginger 50g, soy sauce 100g, old soy 20g


practice
1. Wash the pork belly and cook for 5 minutes in a boiling water pot.

2. Take out the pork belly after flying water and cut into 7 or so squares.

3. Take a casserole, spread onions and ginger, and put it on the bottom.

4. Arrange the pork belly neatly on top, add rock sugar, soy sauce and old soy sauce.

5. Pour Shaoxing wine at the end, the height of the wine can be overwhelmed by the meat.

6. Bring to a boil, simmer for 2 hours until the meat is crispy and easily penetrated with chopsticks.

7. Take out the meat, and put the skin into the box.

8. Place the lid in the steamer and steam it for half an hour on a high heat to make the meat more crispy.

9. Take out the steamed Dongpo meat and pour the juice of the boiled meat.