raw materials:

a piece of pork belly with three fat and seven thin, and a proper amount of dried beans.

Accessories:

1 to 2 star anise, 1 bottle of beer, Liuyang lobster sauce, oyster sauce, soy sauce, Chili powder, thirteen spices, monosodium glutamate and salt.

Preparation:

Dried beans are soaked in water in advance, and pork belly is washed and cut into blocks (slicing is also acceptable).

Steps:

1. After the oil is lubricated in the wok, put in the fatter meat, stir-fry it with low fire until the surface of the fat is golden yellow, and pour it out if there is too much oil when stir-frying, so that the stir-fried fat is not greasy.

2. Add the thinner pieces of meat and stir-fry them together. In the process of stir-frying, put 1 to 2 star anise (it is not good to put too much), and it will also stir-fry to golden brown and give off fragrance.

3. Stir-fry Liuyang Douchi with medium-low fire, add Chili powder, stir-fry, add oyster sauce, soy sauce, thirteen spices, salt, monosodium glutamate and beer, boil, press in an autoclave for 11 minutes, and immediately deflate (otherwise the meat will be rotten and chewy).

4. Put the dried beans in a wok, pour the soup in a pressure cooker and simmer it to taste. After the juice is collected over high fire, put it in a steaming bowl.

5. Then put the meat pieces out and spread them on the dried beans, cover them with plastic wrap and put them in a boiling steamer, and steam them over high fire for 11 minutes.

6. Take off the plastic wrap and sprinkle some chopped green onion as an ornament to serve.