东坡肉
dongpo Braised pork
主料：猪五花肋肉1500克、
Main ingredients:1500 g pork streaky rib meat
辅料： 葱100克、白糖100贝因美上火吗克、绍酒250克、
婴儿日用品Accessories:100 g green onion , 100 g white sugar, 250g shaoxing rice wine
调料：姜块（拍松）50克、酱油150父与子看图写话克。
Seasonings:50 g ginger shreds(patted loose) , 150 g soy sauce.
制作流程
六年级语文上册Production process
1如何做地道的泰式猪肉美食食谱、将猪五花肋肉刮洗干净，切成10块正方形的肉块，放在沸水锅内煮5分钟取出洗净。
1, scrape and wash the pork streaky rib meat clean , cut it into ten square meat cubes, take it out and wash it clean after cooking it in boiling water for 5 minutes.
2祖父的园子教案、取大砂锅一只，用竹箅子垫底，先铺上葱，放入姜块，再将猪肉皮面朝下整齐地排在上面，加入白糖、酱油、绍酒，最后加入葱结，盖上锅盖，用桃花纸围封砂锅边缝，置旺火上，烧开后加盖密封，用微火焖酥后，将近砂锅端离火口，撇去油，将肉皮面朝上装入特制的小陶罐中，加盖置于蒸笼内，用旺火蒸30分钟至肉酥透即成。
2, take a big casserole, a bamboo grates as bottom, first covered with green onion, add ginger slices, then pork skin face down, neatly arrange on it, add white sugar, soy sauce, yellow rice wine, finally add green onion segments, cover and casserole seam enclosed with peach blossom paper , put it on high heat , seal them after boiling, braised with micro fire, after crisp , side near casseroles leave fire, skim oil, pork skin face upside and putted into unique small clay pot, cover and place it in the steamer, steamed for 30 minutes on large fire until the meat become crisp,serve.