The preparation of dongpo meat

Ingredients: pork belly flower carving wine rock sugar old soy sauce soy sauce ginger scallions red dates water

Directions: 1. Wash the pork belly in blanched water and bundle it with cotton thread

2. Except for the skin side, the rest of the pork belly is fried until oil is produced

3. The bottom of the casserole is cushioned with bamboo grates to prevent the pork belly from sticking to the bottom of the pan paste, and the bamboo grates are covered with slices of onion and ginger, and the meat is laid upwards

4. Put a small amount of water in the pot, put in the rock sugar to melt slowly, fry the sugar color, put the hot water after the sugar color is fried, pour into the casserole, pour in the soy sauce, old soy sauce, flower carving wine, pour in water, boil on high heat, simmer for an hour on low heat, collect the juice, put the pot on the plate and sprinkle the cut dates, steam on the pot for an hour