Health benefits
Pork belly: nourish yin
Rice wine: activate blood circulation and remove blood stasis
Rock sugar: strengthen the spleen
Ingredients
Pork belly ( 500g ) | Onion and ginger ( appropriate amount ) |
Yellow wine ( 400g ) | Salt ( 10g ) |
Lee Kum Kee Soy Sauce ( 20g ) | Dark soy sauce ( 10g ) |
Anise ( Two grains ) | Rock sugar ( 20g ) |
How to make Dongpo Pork
1. Lee Kum Kee Tiancheng is always fresh and ready to use!
2.Pour cold water into the pot, add pork belly and cook until the bleeding water comes out, remove the meat and rinse with cold water Down!
3. Cut the meat into cubes of appropriate size!
4.Use an iron pot or casserole to put onion, ginger, star anise, and put the skin side down into the pot.Inside!
5.Pour in the rice wine until it is level with the meat or covers more than half of it!
6. Add Lee Kum Kee Tiancheng Fresh, dark soy sauce, rock sugar and salt!
7. After boiling over high heat, reduce to low heat and simmer for 1.5 hours.It can be easily penetrated with chopsticks.That’s it!
8. Remove the juice from the pot over high heat!
9.Put it into a bowl and steam it in a steamer for half an hour to make the Dongpo pork even more tender.Crispy features! Of course, if you are lazy, you can skip it.It will be soft when you eat it this way!
10.Finished picture!
Tips
I didn’t add any water to this dish.I used all the rice wine.What you get is the unique wine aroma and taste of Dongpo Pork.If you really need to add water, just add more wine and less water!
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