condiments

Peasant-style pork belly (moderate amount)

condiments

Ginger (onion)

Garlic (sour plum)

kitchenware

steamer

Choose pork belly with thick fat.

Cut the pork belly into large pieces and cook it in a pot for about half an hour. It is best to use chopsticks to penetrate the skin.

Use a few toothpicks to punch holes in the cooked meat skin, and the density of the holes is self-determined, then put some salt on the meat skin. Then put it in the oil pan (be careful not to be splashed by oil, it is too hot).

After frying the skin, take it out, let it cool, and then put it in a water pot for 20 minutes. This step can remove the bitterness caused by frying and make the skin full of fragrance without heating.

Cut the cooked pork into small pieces, the size depends on your own preferences.

Mix chopped ginger, garlic and onion with salt, soy sauce, wine, sour plum and southern milk.

Pour the ingredients into the chopped pork.

Mixed up, you can already smell the thick fragrance at this time.

After mixing, put it back in the pot and steam it for about half an hour. In that case, it will feel like it melts at the mouth.

The final platter: first put the leather face down in a bowl, then buckle it with another bowl, and turn the first bowl upside down to become braised pork.