他首先炖烂猪肉，然后加入发酵的米酒制成红烧肉，进而文化慢炖，这就是“东坡肉”的最初形态。
He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat.
他首先炖烂猪肉，然后加入发酵的米酒制成红烧肉，进而文化慢炖，这就是“东坡肉”的最初形态。
He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat.
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