Ingredients: pork belly 1, dried plum 100g, 2 tablespoons of beer, 3 onions and ginger, 2 star anise, 3 slices of fragrant leaves, 1 tablespoon of white pepper 1, 3 tablespoons of starch 1, 3 tablespoons of soy sauce and 3 tablespoons of cooking wine.
Steps:
Put 1, 1 square pork belly in a cold water pot, add 3 slices of ginger, 3 slices of fragrant leaves, 2 star anise, 3 tablespoons of cooking wine and onion, and cook for about 30 minutes. Chopsticks pierce pork belly easily. Take out the pork belly and remove the ribs when they are not hot.
2. 100g Dried prunes are soaked in cold water for 45 minutes, and then wrung out for later use.
3. Take a plate, pour in 2 tablespoons of soy sauce, add the cooked pork belly, spread the soy sauce evenly, and stick a small hole in the pork belly skin with a needle or toothpick.
4, pork belly skin down, let stand 10 minutes, put the skin side up, and dry the soy sauce on the surface of the skin.
5, from a small fire, pour oil in the pot (the amount can be flush with the meat), put down the pork belly skin, cover with a small fire and slowly fry for 3 minutes. Take out the fried pork belly, slice it while it is hot (don't cut off the bottom completely), and keep the base oil.
6. Add 65,438+0 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of beer, 65,438+0 tablespoons of sugar and 65,438+0 tablespoons of white pepper into a bowl, mix well to make a paste, and brush it on the surface of pork belly and each slice.
7. Saute a little shredded ginger with base oil, add dried plums, stir well, pour in the remaining sauce, and collect the juice over low heat.
8. Put the pork belly skin down in a deep bowl, then spread the fried dried plum vegetables on the pork belly, flush with the bowl mouth, and press tightly.
9. After the water in the steamer is boiled, put it into the steamer and steam it over low heat for 1.5 hours.
10, take it out, pour the excess soup in the bowl into the wok, bring it to a boil with low heat, and thicken it with a little starch water for later use.
1 1. Take a plate, cover it on the bowl, turn it over quickly, turn it over on the plate and take the bowl away. Pour in the thicken soup, sprinkle with a little chopped green onion and buckle the meat with plum vegetables.