Composition:

Pork belly is about 500 grams

Yibin sprouts 200g

Jiangxiangke food

Sichuan pepper

dark soy sauce

Light soy sauce

chicken essence

edible oil

Recipe practice:

1. Boil the water, add the ginger slices, and put the whole piece of pork belly with skin into the water to cook until it is 70% or 80% mature. After picking it up, put a layer of soy sauce on the skin while it is hot and dry it. If it's not dry, the oil will spill everywhere in the next frying. )

2. Heat the pan, pour in a proper amount of cooking oil, put the skin down in the pan and fry until the skin is brownish red, and pick it up. The skin should be fried to reddish brown and slightly blistered.

3. Slice into a bowl, pour a little soy sauce, add some chicken essence and mix well.

4. Put them in a small bowl (as shown in the picture).

5. Wash the bean sprouts several times, drain them, stir-fry them in a pot, and add some pepper, spiced powder and Jiang Mo.

6. Cover the just-coded pork belly, put it in a steamer, and steam over medium heat 1- 1.5 hours. (About 20 minutes if it is a pressure cooker)

7. When eating, buckle a large plate in the bowl of steamed meat, turn it over and take the bowl away.

How to watch this dish with a mobile phone?

Recipe tip:

Tips After the meat is cooked, wipe it with soy sauce to dry it, or blot it with paper, so that the oil will not splash around when frying.