condiment
Pork belly (500g)
condiment
Monosodium glutamate (2g), soy sauce (10g), ginger slices (15g), Yibin sprouts (100g) and fermented grains (20g).
kitchenware
Double-handle stew pot
one
Pork belly is 3 thin and 7 thin, and the width is preferably 5-8cm. I was embarrassed when I bought it, and I removed some lean meat, so the block shape was not very good. Wash and cook 15 minutes. Take it out. Applying hot mash to the skin is mainly convenient for coloring.
2
When the skin surface is dry, heat the pan to avoid oil splashing. If you fry in a frying pan, be sure to wait until the water on the surface of the meat is dry. Turn the skin off the meat, burn the skin brown and the surface is blistered. Soak in hot water for a while. Soften the epidermis.
three
Take out the soaked meat slices, cut them into 2-4 mm thick slices, drain the skins in turn and put them in a large bowl.
four
Then sprinkle with Jiang Mo, drizzle with soy sauce and mash juice, and cover the meat with a small bag of Yibin sprouts. If there are no sprouts, prunes can be used instead. You can add some spices according to your personal taste.
five
Add water to the steamer. Steaming takes a long time. Be sure to replenish enough water. Steam a large bowl in a pot for 20 minutes, then steam it over medium heat for an hour until the meat is soft and rotten.
six
Take out the bowl and pay attention to prevent burns. Find a bigger bowl or plate, turn it upside down and serve it with delicious meat!
This site will share with you the practice of Sichuan salt _ meat. Have you learned the firing steps, time required and seasoning mix of Sichuan salted braised pork? We will teach you how to make Sichuan bacon by hand. Sichuan bacon can be nutritious and delicious. Hurry up and cook a delicious meal for you and your family. I look forward to sharing the cooking results of Sichuan salty braised pork recipes.