How to make Dongpo Pork

• 

  1.It is best to buy this kind of pork belly with three layers and five layers and skin, cut it into pieces and cut it into two mahjong-sized pieces.

• 

  2. Then tie the cross with cotton thread, so that the meat can be cooked for a long time After cooking, it still retains its original attractive and beautiful appearance.

• 

  3. Brush the clay pot with a layer of oil.

• 

  4.Put a layer of ginger slices at the bottom and then the green onions.

• 

  5.The bundled pork belly should be neatly coded with the skin facing down, preferably full.Fill it so that the meat will look good after cooking and still look the same as before.

• 

  6. Pour in light soy sauce and rice wine.The ratio of light soy sauce and rice wine is about 1:1.5 , the specific amount is determined by the amount of meat and the size of the pot.Make sure all the liquid covers the ingredients.

• 

  7. Adding rock sugar can enhance the freshness and make the meat look more shiny and attractive.Cover the lid of the clay pot, boil the water over high heat, then turn down the heat to low, cover and simmer for 1 hour.It is best to use a low fire that will boil slightly for more than ten seconds and make a gentle gurgling sound.

• 

  8.After 1 hour, turn the meat over, skin side up, cover and simmer again Just simmer for half an hour.You can add a little bit of dark soy sauce to enhance the color before serving to make it look better.

• 

  9. Is the crystal clear Dongpo Pork more suitable for the Chinese New Year? ! The children next door were crying.

• 

  10.The skin is awesome.

• 

  11. Using this Huadiao, the roasted meat is very delicious!