This Dongpo meat is a big dish that must be cooked on New Year’s day. In the past, my father made it himself. When I was a child, I was very interested in watching. I expected that at the moment when the delicious Dongpo meat came out of the pot, my father would put a piece in it for me to satisfy my greed and eat it with oil. At the moment, my father always asked, is it delicious? Eating meat in my mouth, I didn’t care to answer, but nodded vigorously. My mother smiled and said, eat slowly and don’t burn ~ the smell of meat in the house is the taste of home ~ the taste of my father ~ now, although I have learned to cook this dish, I still like to eat Dongpo meat made by my father every time I go back to my parents’ house~


500g streaky pork
1 small bowl of old wine
1 ginger
3 shallots
Half a bowl of soy sauce
30g rock sugar
4 g salt
A little oil


Step 1
Choose streaky pork with skin

Step 2
Cut into even cubes

Step 3
Boil an appropriate amount of water, transfer 4 grams of salt, pour streaky pork and fly water

Step 4
Remove and rinse with cold water

Step 5
Peel and wash the ginger, cut into thick slices, remove the beard and tail of the shallots, wash and bind them into scallion knots, and prepare yellow wine, soy sauce and rock sugar

Step 6
Apply a little edible oil in the casserole, and spread the ginger slices and scallions neatly on the bottom of the casserole

Step 7
Then put the streaky pork

Step 8
Pour in Hakka yellow wine

Step 9
Pour in soy sauce

Step 10
Add rock sugar

Step 11
Cover the pan, boil it and boil it for medium heat for 1 hours.

Step 12
Boil until a little remains in the soup

Step 13
Put streaky pork in a bowl and pour the soup over the meat

Step 14
Put it into the steamer and cover the Dongpo meat with a plate to prevent the sweat from affecting the meat quality, taste and flavor

Step 15
Cover the pot, steam over fire in water for 30 minutes, and then take out the plate