The authentic home-cooked pork belly with pickled vegetables is as follows:
1. Prepare a large piece of pork belly with skin, weighing about 2000 grams, rinse well, and cut it into pieces with a knife for easy handling. Small pieces, about 10 cm in size.
2. Boil water in a pot, put the meat pieces into the pot with cold water, add ginger, pepper, and cooking wine to remove the fishy smell. During the cooking process, remember to turn the meat pieces over and cook until cooked , about 15 minutes, until you can pierce it with chopsticks.
3. After the meat is cooked, take it out and rinse it. Use a toothpick or needle to prick holes crazily on the skin of the meat until it is densely packed. This step is mainly for the flavor.
4. Add dark soy sauce to the bowl and start coloring the meat. Apply it to each piece of meat and noodles, evenly covering the whole body, with the skin facing down, soak in the dark soy sauce. About 20 minutes.
5. Heat oil in a pan, add chopped green onion and shredded ginger until fragrant, add dried prunes and stir-fry, add the marinated meat sauce just now, stir-fry evenly, put it into a basin and set aside. Fry for too long.
6. Take a plate and turn it upside down. The speed should be fast and fluent. Then you will have a fragrant plate of pork with pickled vegetables. If there is a lot of sauce, you can pour it into a small bowl first, and then Cut it over again, pay attention to the steps, and try to succeed in the first time. The meat will be delicious and the soup can be mixed with rice.