condiments

Pork belly 500 grams

2 tablespoons fermented soybeans

condiments

water

3 tablespoons

Light soy sauce

4 tablespoons

dark soy sauce

5 tablespoons

brown sugar

1 tablespoon

Chili noodles (not spicy)

1 tablespoon

Cooking wine

3 tablespoons

hotbed chives

Proper amount

1.

Cut the pork belly into pieces, wash it, put it in a pot with cold water, bring it to a boil, add 2 spoonfuls of cooking wine and blanch it for 3 minutes, then take it out and wash it directly without turning off the fire. Don't turn off the fire first because the meat won't foam too much when it is fished out this way. )

2.

Wash the cooked meat and put it in a bowl. 1 kg meat with 2 spoonfuls of lobster sauce.

3.

3 tablespoons water, 4 tablespoons soy sauce, 5 tablespoons soy sauce. If you eat spicy food, add 2 tablespoons of Chili noodles.

4.

Add 1 spoon brown sugar to refresh and add color.

5.

Marinate for about half an hour, then pour the meat into the casserole. Put some leeks in it. Choose casserole, just like stew, because casserole can retain nutrition and taste to the greatest extent.

6.

Put the casserole in the steamer. The fire is boiling. Steam on low heat for two hours, remember to put enough water in the steamer at one time. Because steaming takes two hours. Remember, remember. Turn off the fire after two hours, don't open the lid of the casserole, stew for a while first. The fragrance is stronger.