Simplified Dongpo Meat

Simplified Dongpo Meat

1. Wash the pork belly.

2. Slice ginger and cut green onion into sections.

3. Cut the pork belly into large cubes, not too small, as the meat will shrink after being stewed.

4. Pour boiled water in the pot and blanch the pork belly for two minutes. This step is mainly to remove the fat, and the taste will not be greasy.

5. The cotton thread came out, I originally had it in stock.

6. Tie it up like a book.

7. Prepare rice wine, if not, go to the supermarket to buy Huadiao cooking wine.

8. Take sliced ginger and green onion at the bottom of a bowl.

9. Arrange the skin all down, the bowl does not need to be too big, as long as the meat can be put down.

10. Pour ten porcelain spoons of soy sauce, 15 porcelain spoons of cooking wine, add a little dark soy sauce, sprinkle small crystal sugar on the surface, and don't put salt.

11. Put it in an electric pressure cooker and simmer for 20 minutes. After putting it in the steamer, steam it for 20 minutes. If you find it troublesome, you can stop steaming, but the taste is really different after steaming. When it comes out of the pot, it tastes good and fragrant. Instant!