1. Scrape and wash the skin of pork belly, cut into square pieces, boil for 5 minutes in a pot of boiling water, and wash off with warm water
2. Place the bottom of the large casserole with bamboo grates. Spread the green onions and ginger powder, and then arrange the pork belly with the skin side down. Add brown sugar, white sugar, steamed fish soy sauce, Shao wine and star anise, and put some on the surface. Scallion
3. Cover the pot, cover the edge of the casserole with a towel, and simmer on low heat for about half an hour after the high heat comes to a boil. After half an hour, open the lid, turn the meat underneath, and simmer for half an hour.
4. Remove the large casserole from the heat, skim off the upper layer of oil, put the skin side up into a small casserole pot, and collect the soup
5. Serve the prepared Dongpo meat and set aside
6. When the Dongpo meat is finally in the soup, cook the noodles, cool the boiled water, drain the water, and place it on the plate. After the Dongpo meat is ready, pour the meat and a little soup directly into the noodles and mix well.
Tips:When mixing, add a little bit of soup, don't add too much at once. It can be paired with kimchi or shredded green onion and cucumber, which is more refreshing.
