Pork belly recipe (500g)

condiments

Rapeseed heart (200g)

Winter bamboo shoots (30g)

Dried mushrooms (20g)

Cooking oil (20g)

Clear water (appropriate amount)

Water starch (appropriate amount)

kitchenware

not have

classify

Winter recipes are salty and steamed for several hours.

Pork belly, Shaoxing carved wine, soy sauce, balsamic vinegar, oyster sauce, crystal sugar, chicken essence, white pepper, onion, ginger, star anise, cinnamon, dried mushrooms, winter bamboo shoots, Chinese cabbage, edible oil, clear water and water starch.

Pour rice wine and soy sauce into the meat, then rub it evenly by hand and marinate for one hour.

Pour hot water into dried mushrooms and soak for later use.

Drain the gravy on the gravy with kitchen paper.

Heat a little oil in a frying pan, then add the marinated meat and fry it over medium heat.

Cover when frying to prevent spillage. Fry the skin first. Stir-fry for three minutes, then turn over and start to stir-fry the meat noodles, and then turn over and stir-fry the skin noodles.

Fry the skin until it is golden yellow and tiger skin color, and then take it out.

Take another pot, pour 100g Shaoxing Huadiao wine, then pour a proper amount of water, then pour the soaked mushrooms together with the mushroom water into the pot, add the winter bamboo shoots, then add the onion, ginger, rock sugar, star anise and cinnamon, and finally add the fried meat.

Cover the pot and cook for 5 minutes on medium heat, then turn the meat over and cook until it is medium-cooked.

Let the meat be a little dry, then stand up and cut it into blades with the right thickness. When it reaches the meat square angle at 90 degrees, rotate it for 90 degrees to continue cutting, but don't cut it off. Cut the meat into square long blades from beginning to end in this way.

After cutting, the long meat piece returns to a square.

Then put the leather face down into the bowl.

Put the cooked winter bamboo shoots and mushrooms in, spread them neatly, and pour one third of the yellow wine into the bowl.

Remove the seasonings such as onion and ginger from the cooked broth, then add soy sauce, chicken essence and balsamic vinegar to the soup, mix well and boil. When the soup is boiled, spoon it into a bowl.

Put the bowl in the cage.

Put the cage in a steamer and steam it for two hours on medium heat, then take it out.

Pour the soup from the bowl into the pot. After pouring out the soup, turn the bowl upside down and put it on the plate.

Then take off the bowl, surround it with boiled cabbage, pour oyster sauce into the soup and mix well, add a little pepper to the soup and mix well, then thicken it with water starch.

After the sauce is gelatinized, pour the sauce on the meat.

You can serve a little side dish and the dish will be ready.