Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Pork belly; 1 piece ginger; 1 piece Shallots; 1 pot Huadiao Wine; 5 tablespoons Soy sauce; 2 tablespoons Sugar

by Xiaotangtang mother

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Looking through the wine cabinet today, I found that there is still a good bottle of Huadiao wine, which is just right to make Dongpo meat. The authentic Dongpo meat must be made with this Shaoxing Huadiao wine to make it delicious. After 3 hours of cooking, The meat becomes soft and waxy, the wine is rich and fragrant, and it melts in the mouth. It is a very gluttonous dish. I once ate the Dongpo meat at the Louwailou in Hangzhou. I remember that I ate it with shell buns. After an experience, the deliciousness bursts in the mouth instantly, it feels really wonderful! "

Ingredients

2 pieces Pork Belly
1 piece Ginger
1 piece Shallots
1 pot Huadiao Wine
5 tablespoons Soy Sauce
2 tablespoons Sugar

Dongpo Meat

1. Prepare the ingredients, pork belly. I went to the market today and didn't buy a good three-layered pork belly. Let's just make do. If you can buy fat and thin pork belly, it would be the best! I just want to share the practice with you today.

2. Blanch the pork belly and set aside.

3. Tie it with cotton thread to avoid loose flowers.

4. Cut the shallots into sections, slice the ginger for later use, and use more shallots.

5. When the casserole is ready, spread the shallots on the bottom of the casserole with sliced ginger on top.

6. The pork belly is laid out with the skin on the bottom.

7. Pour the right amount of Huadiao Wine, I used one bottle.

8. Pour in the right amount of light soy sauce and some soy sauce so that the color will look better.

9. Put in more white sugar, and then pour in an appropriate amount of water.

10. Bring to a high heat, simmer slowly for 2 and a half hours, wait until the soup is rich, the pork belly is soft and glutinous and crispy, then it can be served.