Anhydrous and salt-less dongpo meat
Ingredients：
Pork Belly Slices 600g Shaoxing rice wine 300g
Shallot 200g Light Soy Sauce 60g
Dark Soy Sauce 20g 2 pieces of ginger
Crystal sugar 50g Some red peppers
Recipe:
1. Shaoxing rice wine is recommended and pork must be the kind of layered. It is best to use soil pork.
2. Put pork into the cold water pot , and cook for 5-10 minutes. Boiled it with high temperature and then turn low temperature.
3. After cooked, cut the pork into pieces of equal size. Removing the ash of ginger surface. It can be broken directly by knife, without cut.
4. Put the100G shallot at the bottom of the cast iron pan, then put the pork with skin downward and flat. Put Crystal sugar next to pork, ginger and pepper should on the top of pork.
5. Pour light soy sauce, dark soy sauce and Shaoxing rice wine. This dish is without salt and water, and it only needs the soy sauce to deploy taste, the Shaoxing rice wine to remove fishy and use crystal sugar to improve the flavor.
6. Seal the pan with tin foil then cover lid. The purpose is to prevent 2 hours Shaoxing rice wine and soy sauce evaporation faster. During the middle can not add water.
7. After the fire to boil, it can be eaten for two hours with low temperature fire.
