1. Wash the pork belly. Scrape off fine hairs and dirt on the surface?
2. Cold water in the pot?
3. Filter out the floating foam after the water is boiled?
4. After boiling for 20 minutes, take out and drain?
5. cut into 5MM thick slices (if it is not good to slice, cut it in the refrigerator)?
6. Put the skin face down in the bowl?
7. Add 1 tablespoon soy sauce and 1 tablespoon soy sauce?
8. Wipe it with your hands and put the rock sugar evenly?
9. Wipe the prunes on the meat slices with water and pour the cooking wine evenly (the prunes I bought are cleaner. Don't wash too much in case the salt is washed away. Just jump over the water. Dried plums are available in supermarkets and food markets ~ There may be less dust in supermarket packaging ~ If there is more sand, it should be cleaned well ~)?
10. Steam in the pot 1 0/1 and a half hours and leave it overnight (or cook it at noon and leave it at night), then steam in the pot for 40 minutes to supplement. Because many people ask, I want to mention here that overnight is for seasoning. If you feel that overnight is not good, it is ok to steam it directly for two or three hours or more. Bu 2 is steamed with prunes and meat! There is meat under the dried plums! See step 9. Dried plums are covered with meat, but there is meat. QAQ？
1 1. After taking it out, pour out the soup and explain it to many people. After the soup is steamed, it is naturally in the bowl, which is sauce+gravy+mixed steam. If you don't pour it out in advance, it may leak out when you pour it. In addition, I don't think it tastes strong enough to eat directly, because it is mixed with water, so in step 12, I put the filtered soup back in the pot for a while to collect juice, and then thicken the soup, and the taste is enough?
12. Put the rest on the plate. Boil the cooked soup and pour it back on the braised pork?
Tips: Braised pork can be regarded as a major dish in the national favorite restaurant. In fact, a family can completely concoct the same soft and glutinous taste. Different from the traditional practice. It is healthier not to fry. For us lazy people. Save time, you know! The only drawback of this kind of meat is that the cut pieces are too small. Let it go without domineering.