1. Scrape off the surface impurities of pork belly, cook under cold water for about 15 minutes until it is mature, remove and drain (choose pork belly, multi-layered, with skin)
2. Cut the pork belly into 3 cm cubes and tie them into cross knots with cotton rope
3. Pour the oil in the pan and heat it over the heat, add the pork belly and fry it to get the fat and oil control.
4. Put a bamboo grate on the bottom of the purple sand electric stew pot to prevent sticking. Spread the shallots and ginger slices. Place the pork skin down and add the pork belly. Pour in 80g rock sugar, 20g brown sugar, 100ml light soy sauce, 3g salt, and then add Shaoxing rice wine. It's full (just add wine and no water is the secret of delicious Dongpo meat)
5. Cover the lid, select the old fire soup function and simmer for 1 hour, open the lid and turn the pork belly upside down, continue to cover and simmer for 1 hour (the stewing time can be adjusted flexibly)
6. Serve the pork belly, drizzle with stewed meat soup, and the fragrant Dongpo pork is ready!
