Ingredients required: A complete list of Sichuan cuisine

500 grams of pork belly, 100 grams of prunes (you can also use bean sprouts, winter vegetables, pickled vegetables, etc.), an appropriate amount of soy sauce, a little dark soy sauce, Appropriate amount of oyster sauce, a little sugar, appropriate amount of cooking wine, appropriate amount of five-spice powder or thirteen spices

Preparation method:

1. Soak the prunes in cold water until soft. If you are not using dried vegetables, Just wash it several times and squeeze it dry before use;

2. Choose a piece of pork belly with skin, use tweezers to remove the remaining pig hair on the skin, wash it and put it in cold water In the pot;

3. After boiling the pot, skim off the foam, then add the green onions, chopped ginger and a few peppercorns, a little cooking wine, reduce the heat to medium-low, cover the pot and cook for about 30 minutes;

4. Cook until no blood comes out when you pierce the meat side with chopsticks. Turn off the heat; Home Cooking Recipes

5. Take out the cooked pork belly while it is still hot. Brush the pork skin with dark soy sauce, let it dry for a while, then put an appropriate amount of cooking oil in a hot empty pot (the amount you usually use for cooking is enough), then change the heat to medium to low and put the pork belly skin side down into the pot;

6. Fry the meat skin until it bubbles and becomes colored, then take it out. When frying the meat skin, be careful not to be burned by the oil. I always stay away and put the lid in front of me when checking. ;

7. Let the fried pork belly cool with the skin side up, and then cut into thin slices;

8. Take two bowls or small basins and divide them into 2 according to your appetite. ~3 bowls, coat each slice of cut meat with soy sauce;

9. Then put it in a bowl and place it skin-side down in a book-like shape. Decide how much to put according to your own appetite;

10. Wash, pick out the hard stems and soak the pickled prunes, squeeze them dry and put them on top of the meat slices;

11. Add the soy sauce bowl just now. Pour in an appropriate amount of soy sauce, a little sugar (not too sweet, just for freshness), cooking wine, Sanxiang (five-spice powder), and salt. You can add a little or no salt (depending on the saltiness of the side dishes you put) , then add 2 spoons of the soup in which the meat was cooked just now and mix well;

12. Pour the prepared juice evenly on each bowl of prunes, then put onion and ginger on top, and steam it. After boiling the pot over high heat, steam over low heat for 1 hour (you can also steam in a pressure cooker, which is faster). You can make more at a time and steam them together before taking them out. Let them cool and put them in the refrigerator together with the bowl. Take them out when you are ready to eat. No need to defrost, steam directly in the pot for half an hour, then take it out and put it on a plate. This is very convenient for daily eating, and the pork belly will become waxier and more fragrant after being reheated;

13. Steaming For good braised pork, you can directly cover the bowl with a plate and turn it over. You can also pour the soup in the bowl into the pot, then turn the braised pork into the plate, and then add a little water starch to the soup in the pot. Pour thinly thick gravy over the pork belly.