How to cook Dongpo meat

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a big casserole, use bamboo grates as the bottom, first spread onions, then put ginger slices, and then arrange the pigskin face down neatly. Add sugar, soy sauce and Shaoxing wine to the onion, cover the pot, enclose the casserole with peach paper, sew it on high fire, boil it, and cover it with a sealing micro-lid.

Stew near the casserole until crisp, skim off the oil skin with high fire, put it in a special small clay pot with the lid facing up, and steam it in a steamer for 30 minutes with high fire until the meat is crisp.

note:

1, Jinhua "Liangtouwu" black pig is the best pork.

2, onion 100 grams, onion knot 50 grams.