Raw materials: 500g pork belly, 250g Sichuan Zizhong winter vegetables. , seasoning Taoda soy sauce 25g, pepper 1 0g, ginger onion10g, salad oil1kg (actual consumption 80g).

method of work

Scrape and wash pork belly, remove hair, add chopped ginger and scallion into the pot, cook until it is 80% ripe, remove it, dry the oil and water, and apply taoda soy sauce.

Chop the winter vegetables with foam.

Pour salad oil into the pot, heat it to 30% and fry the meat until golden brown. Remove and drain the oil into cook the meat's soup.

Soak until the skin is wrinkled, pick it up, and cut it into 1.5cm thick pieces of about 10.

Cut the pork belly, mix it well with soy sauce, put it in a bowl and arrange it in a row. Put the winter vegetables, ginger onions and pepper granules on it and steam it for about 2 hours until it is cooked. Turn it into a plate and serve.

Tips

The cooked meat should be dried while it is hot and smeared with soy sauce. When steaming meat, be sure to steam it.