Stew Dongpo meat in purple clay pot! Crispy but not rotten, oily but not greasy. Dongpo meat is melted at the entrance. You can learn it when you cook for the first time!


800g pork streaky pork
100g shallot
50g ginger slices
80g rock sugar
20G brown sugar
500ml Shaoxing yellow rice wine
100ml raw extract
Appropriate amount of edible oil
Proper amount of water


Step 1
Scrape off the surface impurities of pork streaky pork, put it into the pot in cold water, boil over high heat for about 15 minutes to six times, remove it and drain it (the streaky pork should be thick, multi-layered and with skin)

Step 2
Cut the streaky pork into 3cm square pieces and tie them into a cross knot with cotton rope

Step 3
Pour oil into the pot, fire and heat it, add streaky pork, fry it out of fat, and take out the oil control

Step 4
The bottom of the purple sand electric stew pot is padded with a bamboo grate to prevent sticking, covered with shallots and ginger slices, with the pig skin facing down, code in streaky pork, pour 80g rock sugar, 20g brown sugar, 100ml raw soy sauce, 3G salt, and then pour in Shaoxing yellow rice wine, which is less than 80% full of streaky pork (the secret of Dongpo meat is to add wine without water)

Step 5
Cover the lid and select the function of old fire soup to stew for 1 hour. Open the lid and turn the streaky pork up and down. Continue to cover the lid and stew for 1 hour (the stewing time can be adjusted flexibly)

Step 6
Take out streaky pork and pour stewed meat soup. The delicious Dongpo meat is ready.