Dongpo meat this dish sounds like Su Dongpo invented, this dish is the most famous in Hangzhou, of course, Shanghai also has a taste estimated to be a little different, Shanghai is more sweet. Let's take a look at it
Pork belly 750 g
Flower carving wine 100 g
Rock sugar 75 g
Dark soy sauce 50 g
Raw soy sauce 150 g
1 piece of ginger
Jujube 6 to 7 capsules
Green onion in a few pieces
Step 1
Wash the pork belly and cut into 3-4 cm long cubes, boil in water, wash and set aside.
Step 2
Heat the oil in a pan
Step 3
Add the boiled pork belly and fry it slightly to a little higher than 70%.
Put oil in the pan and add rock sugar to boil until sugar colored
Step 4
Don't boil too long and bubble on it, otherwise it will be bitter, add water after boiling, add old soy sauce, soy sauce, flower carving wine, red date green onion, ginger slices, water poured into the casserole prepared in advance just exposed meat skin can be
Step 5
Simmer on a low heat for an hour, check at any time, try the chopsticks are very light can be inserted into the soup, and so thick can be fished out
Step 6
The scissors remove the rope tied in front of the potting soup and continue to pour the top dish to finish.
Have you learned? If you feel that you can trouble liking, comment on the next attention, thank you. I will update different dishes every day for your reference.