A: steamed pork belly how to eat well

Garlic steamed pork belly

Instruments: pork belly moderate amount, Hu Ji Hua ancient method of small pressed peanut oil moderate amount, oyster sauce moderate amount, soy sauce moderate amount, cooking wine moderate amount, starch moderate amount, pepper moderate amount, green onion moderate amount, ginger moderate amount, garlic moderate amount, chili pepper moderate amount

Making Steps：

1.preparation of all the ingredients;

2. Pork belly repeatedly rinsed to mucus, scrubbed with salt, inside and outside to wash;

3. With starch or flour repeatedly scrubbed inside and outside, plus wine scrubbing, and then rinsed, and then again poured half a bowl of wine soaked for 20 minutes;

4. Water is hot, put the pork belly scalded, the water with wine and ginger, so that a hot odor is completely gone;

5. . cut the pork belly strip spare, the length of the strip can be longer;

6. green onions, ginger, garlic cut spare, shredded part of the garnish, chili pepper amount according to personal taste to put;

7. green onions, ginger, garlic, soya sauce, oyster sauce, all mixed well;

8. into the pork belly mix, marinate for 20 minutes;

9. into the appropriate amount of huji flower ancient small-pressed Peanut oil mix well;

10. Steam on the pot for 20 minutes, you can also put the pressure cooker in the water steam, pay attention to the pork belly spread out, so that it is heated evenly!

11. Do a good job garnished with green onions and scallions shredded chili pepper on the completion of it!

Tips:

1, so that the steamed pork belly taste more crispy and chewy, like soft and rotten can be put in a pressure cooker to steam;

2, wash the steps of the pork belly do not omit, each step is very important, soak the wine can be very good to go to the smell;

3, the amount of garlic to be more, with more than one head, chili pepper amount depends on the degree of individual like spicy.