I don't know if you've heard of it. To make Dongpo meat, you have to stew it in a small fire and boil it in a slow fire, with less water. Don't be eager to make Dongpo meat. Its reputation is' don't rush it until it's cooked '.
Practice:
1. After the pork is cleaned, put it in a boiling water pot and cook for about 10 minutes. Beat the froth in between.
2. Take out the streaky pork and let it dry; cut the onion into two pieces; beat the ginger; cut the sugarcane skin into narrow strips and weave them into grids to replace the bamboo fence (I can't find anything that can be used to pad the bottom of the pot, so I have to think of a way to replace it with sugarcane skin).
3. Put a small amount of oil in the pot, and then stir fry the bottom half of the rock sugar into a brown color.
4. Add about a tablespoon of soup or water to make sugar juice, and serve.
5. Cut the streaky pork into pieces about two centimeters square.
6. Put the substitute of bamboo fence in the pot, and put the streaky pork skin on the bamboo fence.
7. Then add onion, ginger, pepper, remaining sugar, sugar juice, soy sauce, cooking wine, salt.
8. Add soup or water (about three jin) that is about two knuckles high, cover it and boil it over a large fire. Change to a small fire and burn it slowly for about an hour.
9. Turn the meat over and cook the skin up for about half an hour until the soup is dry.
10. Change the heat to concentrate the soup, and the meat will turn red and bright. Take out the ginger and onion, take out the meat and put it on a plate, then pour the remaining soup in the pot.