2. Put the wok on fire, add salad oil and burn it to 60% heat. Add pork belly and fry until the skin is blistered and golden, then take it out and drain it. Soak it in warm water for about 20 minutes. When the skin turns white, take it out and drain it with Huang. (Actually, you don't need to soak in water, but it takes a little longer to steam. )
3. Put a bowl of refined salt, Shaoxing wine, soy sauce, sugar, monosodium glutamate, oyster sauce, tofu, minced garlic, spiced powder, sesame oil, vinegar, etc. And let them taste the juice.
Mix the pork belly slices with the sauce, then put them in a buckle bowl (with the skin down on the bottom of the bowl) at regular intervals, add the ginger slices and onion segments, steam them in a cage for about 1 hour, then take them out, pour out the steamed juice, turn them over and put them on a plate. If you don't pour the juice out, the meat will flow out if you pour it on the plate.
The key is:
1. Material selection: Choose hard pork belly with skin, because it is fat and thin, and has the best taste.
2. Preliminary treatment of pork belly:
① Cooking: Pork belly needs to be cooked with cold water and cooked with low fire until it is cooked thoroughly, not boiled water.
(2) Apply coloring matter: The cooked pork belly needs to drain the surface moisture, then sprinkle salt evenly while it is hot, and then sprinkle soy sauce evenly. If there is liqueur, it is best to put some liqueur, so that the alcohol and sugar in liqueur and caramel pigment in soy sauce will adhere to the skin surface and penetrate into the skin.
(3) Punch holes in the skin: the lustful pork belly needs to be punched with a toothpick, but it can't be punched. This is conducive to the penetration of colored materials, and can also promote the foaming of the epidermis when frying.
(4) frying and coloring: the pork belly is fried in a hot oil pan, the main purpose is to color the skin of the pork belly, and of course, it is also to remove the excess oil of the pork belly and put the pork belly pieces in place. When frying, you should master the heat. After the heat is over, the pork belly is easy to fry and the skin color is too dark. If the heat is not enough, it is not easy to paint. Generally speaking, the oil temperature should be 60% hot, and the degree of frying is better with blistering skin and golden color.
⑤ Warm water soaking: The fried pork belly needs to be soaked in warm water to soften the epidermis. This is not only beneficial to slicing, but also can wrinkle the steamed skin and make the dish more beautiful.
3. Steaming in a fixed bowl: Sliced pork belly is put in a buckle bowl. When steaming, it is best to steam it in boiling water for a long time.
Some people steam taro together, some people like to steam it with Guizhou acid, and some people like to steam it with plum vegetables. I like the first two, and I like the sour and sweet one, so it's good to send rice with gravy. .