(2) the fire to boil, skimming foam, and then turn to a small fire;
3 Cook until chopsticks can be easily inserted, and then turn off the fire;
4 take it out and soak it in cold water;
5 after cooling, dry the water on the kitchen paper towel, heat the pot, add the right amount of oil, and put the pork belly skin down and fry it;
6 until the pork belly skin is fried to golden brown;
7 Take it out and soak it in cold water;
8 pot is hot, put a little oil and stir-fry a large piece of onion and ginger;
9. Stir-fry the fragrant dried fruit and add in the stir-fry;
10 Add a little salt and sugar to taste and stir well;
1 1 Put it in a bowl and pick out the ginger onions;
12 Cut the cooled pork belly into pieces with appropriate thickness;
Put 13 into a bowl, and then add a proper amount of salt, fermented milk, soy sauce, cooking wine, sugar, onion and ginger slices;
14, and marinating for more than an hour;
15 Stack the marinated meat slices on the bottom of the bowl and cover the fried dried plums;
Buckle one dish on the 16 dish and steam it in the pressure cooker on low heat for 15 minutes;
17 take it out for backup, and the tray is below;
18 finally sprinkle some shallots on the surface.
Pork belly 500g, 1 small bowl of plums, scallion, ginger slices, cooking wine, sugar, soy sauce, soy sauce, lobster sauce, sugar, cooking wine, spiced powder.
1 chop pork belly, and soak dried plum in warm water15-25min.
Put pork belly, scallion, cooking wine and ginger slices in boiling water and cook for 6-8 minutes.
3 Take out the pork belly, and then spread soy sauce evenly on several sides of the pork belly to color the meat.
4 Put the oil in the other pot again, put the pork belly in the pot, fry it with medium-high fire, then remove it and let it cool slightly.
5. Add seasoning (a) into dried plum, and stir evenly for later use. Meanwhile, the seasoning (b) is mixed together for later use.
6 pork belly is slightly cold and sliced. Each piece is about 8 cm long, 4 cm wide and 0.5 cm thick.
7 Take a round bowl and evenly coat it with a layer of seasoning (C) to make the paved meat more colorful.
8 In a round bowl, put13 of dried plum vegetables at the bottom of the bowl, spread the sliced pork belly on the dried plum vegetables neatly, and spread a layer of seasoning (B) on each layer of meat, which must be spread evenly. Finally, spread a circle of dried plums around the bowl, and then pour the remaining seasoning (B) on the outermost layer of the meat and dried plums.
9. Put water in the pot, put it in a bowl with meat, turn to medium heat and steam for 50-60 minutes until the meat is soft and rotten. Or steam on water for a while. Steam it, then take out the juice and pour it directly into the bowl. It will be more delicious once.
10 After taking the juice, re-buckle the meat in the big plate and put the dried prunes around the meat.