食材：
Ingredients:
带皮五花肉1000g，花雕酒500g，小白菜300g ，冰糖80g，盐2小勺，大葱80g，生姜50g，老抽1大勺，香油1小勺，干淀粉2小勺
Pork with skin 1000g, wine 500g, cabbage 300g, sugar 80g, salt 2 teaspoons, onion 80g, ginger 50g, soy sauce 1 teaspoon, sesame oil 1 teaspoon, dry starch 2 teaspoons
步骤：
Steps:
1.将猪肉刮净皮上的余留猪毛，洗净，放入冷水锅中，大火烧开，煮至血末浮起，再煮5 分钟，捞出，切成4厘米左右的小方块。
- Scrape off the remaining pig hair on the pork skin, wash it, put it into a cold water pot, boil it over high heat, boil until the blood is floating, cook it for another 5 minutes, remove it and cut it into small cubes of about 4cm.
2.大葱切长段，生姜切大片，砂锅内先铺一个竹垫，放入葱段和姜片。
- Cut the scallion into long sections and ginger into large sections. Lay a bamboo mat in the casserole first, and put the scallion and ginger into it.
3.把切好的肉块皮朝下放入砂锅内，放入盐、老抽，然后倒入花雕酒，再放入200克清水。
- Put the cut meat skin downward into the casserole, add salt and soy sauce, then pour in the flower wine, and then put in 200g water.
4.把砂锅放到炉子上大火烧开，撇去浮沫后加盖转小火炖1小时；放入冰糖，再炖30分钟；把猪肉块翻过来，皮朝上再炖20分钟。
- Put the casserole on the stove and bring it to a boil. Remove the froth, cover it and simmer for 1 hour. Put in the icing sugar and simmer for another 30 minutes. Turn the pork over and simmer for another 20 minutes.
5.把顿好的肉皮朝上放入大碗中，入蒸锅大火蒸10-15分钟。
- Put the meat in a large bowl with the skin facing up. Steam in a steamer for 10-15 minutes.
6.把洗净的小白菜放入开水锅内焯烫致变色，捞出，挤干小白菜的水分，用少许的盐和香油拌匀放入小砂锅内。
- Put the cleaned cabbage into the boiling water pot, blanch it to cause discoloration, remove it, squeeze out the water of the cabbage, mix it with a little salt and sesame oil and put it into the small casserole.
7.把肉汤放入炒锅内，加适量水淀粉勾成芡汁。
- Put the broth into the frying pan, add some water starch to make the sauce.
8.猪肉皮朝上整齐地码放在小砂锅中，把芡汁浇在猪肉块上即可。
- Put the pork skin up in a small casserole and pour the sauce on the pork.
烹饪技巧：
Cooking skills:
1.慢火，少水，多酒，是制作这道菜的诀窍。
- Slow fire, less water, and more wine are the key to making this dish.
2.东坡肉要挑选整块带皮的五花肉，容易切方块，因酱油含盐分、焯水加少许盐外，放入砂锅中不用再加盐了。
- Dongpo pork needs to choose a whole piece of streaky pork with skin, which is easy to cut into squares. Because the soy sauce contains salt, add a little salt to the blanching water, and put it into the casserole without adding salt.
3.用蒸锅蒸30分钟，可以使得肉质肥而不腻。
- Steam for 30 minutes in a steamer to make the meat fat but not greasy.
4.喜欢甜味的，可以用绵白糖；不喜欢太甜的，可以稍微加些冰糖。
- If you like sweetness, you can use soft white sugar; if you don't like too sweet, you can add some icing sugar.
5.老抽不用放多，糖色本身就是着色的。
- Don't put too much soy sauce in, the sugar color itself is colored.
RE: 冥想食物之东波肉|Meditation Food of Dong Bo meat