Dongpo Meat
1.
Cut the green onion and ginger into sections for later use.
2.
Take the skin of the pork belly and pass the water nao to remove the blood foam.
3.
Cut into a square of about 70g.
4.
Use a small bamboo stand as a base, spread green onions and ginger pieces, and place the pork skin down on the green onions and ginger.
5.
Pour the rice wine, light soy sauce, dark soy sauce and sugar into the casserole.
6.
Cover the casserole, boil on high heat, turn to low heat and simmer for about 2 hours.
7.
Transfer the cooked meat into a small casserole, and place the meat skin up neatly. Pour about 100ml of soup.
8.
Cover the casserole and put it in the steamer. After boiling, steam for 20 minutes until the meat is crispy.
9.
Open the lid of the casserole~ the strong meaty aroma is immediately tangy!
10.
Dongpo pork with rice is a perfect match! ~ The soup is poured on the rice, one bite of meat and one bite of rice are absolutely enjoyable!