Ingredients ?

Pork 800 grams

Minced ginger moderate

Minced garlic moderate

Scallion moderate

Soy sauce moderate

Soy sauce moderate

Winter vegetables tip (or sprouts, dried plum cabbage) a package

Corn oil (canola oil) moderate

Chongqing roasted pork (detailed version) of the recipe ?

What is a winter vegetable tip?

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Winter vegetables chopped and added to the minced ginger, minced garlic and stirred well, into the frying pan stir fry flavor, and then put out for spare.

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Cut the pancetta into three pieces, put the cold water into the pot, add the scallion, cover and cook on high heat for 30 minutes, cook until you can insert chopsticks through the meat, fish out, wipe the water dry, and poke holes in the pork rind with a toothpick.

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Wipe the pork skin with soy sauce (we recommend using the same soy sauce used for braising the pork) and allow it to dry once, then wipe it with the next wipe, repeating this step three to five times. Finally, wipe off the excess water and set aside (try to wipe off as much water as possible to minimize the amount of oil that will explode when frying in the next step!)

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Sit in a pot of oil, until the oil temperature of 70% to 80% hot, skin side down gently put the meat, deep frying until the skin wrinkles can be. (This process is best blocked with the lid of the pot, to prevent the burst out of the oil on the skin caused by scalding)

Prepare a pot of ice water in advance, the fried meat pieces out directly into the ice water, high temperature frying of the meat skin suddenly encountered low temperature will be immediately wrinkled, this step is very important.

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After the meat cools down in the ice water, pull out the meat and slice it into thin slices.

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I don't like it too thin, it comes out about this thickness.

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This is the important step: put the sliced meat into a large bowl, pour in the soy sauce (soy sauce + dark soy sauce), and mix well. (You can also add a pinch of salt, sugar, and chicken powder of your choice.)

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Prepare a heat-resistant container, and lay the sliced meat flat on a plate (skin side down).

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After slicing the meat, put the fried pickled vegetables on the top layer. (If you like spicy friends can add millet chili or dry chili segment)

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Into the steamer, steamed for 2 hours. (General steamer pot steam 40 minutes to small fire steam two hours)

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out of the pot after the child ate two pieces, fortunately, was my timely stop! Otherwise ...... I would have no food?

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Another picture!

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Tips

The whole process I did not put salt again, winter vegetable tip belongs to the old pickles, in the process of steaming, part of the salt flavor will penetrate into the meat, I think the salinity is enough;

No winter vegetable tip can be used with Brussels sprouts or dried mustard greens instead;

The process of frying the meat must pay attention to their own safety!

Once again, we recommend: if you use the usual family steamer steam first half an hour to an hour, and then turn to a small fire steam 1 to 2 hours, anyway, the longer the longer the steam more flavorful! The longer you steam, the more flavorful it will be!

This is their own repeated cooking experience summarized written, if there is a better suggestion then you can mention.