Pork belly, onion, celery, carrot

method of work

1. Slice onion, cut celery, cut carrot, wash and put in a cold water pot, add a few slices of ginger, a few pepper and a little salt, and bring to a boil.

2. Put the whole piece of pork belly into the pot, turn to low heat after the water boils, stew for 10 minutes, and take it out for later use.

3. Cut the meat into long strips, add cooking wine, fresh sauce, spiced powder, Chili sauce and Wang Zhihe bean curd, mix well and marinate for one to two hours (basically no need to add salt, if it is heavy, add a little).

4. Sprinkle some steamed meat powder evenly, sprinkle some on both sides of the meat, and barcode the pork belly with a big bowl.

5. Take two potatoes, wash and cut into pieces, mix with fresh soy sauce, Chili sauce and Wang Zhihe bean curd, and put them on the top of the bowl, completely covered with meat.

6. Invert the bowl on the plate, put the potatoes on the pork belly, and sprinkle some steamed meat powder on it before entering the pressure cooker.

7. After the pressure cooker is put into the atmosphere, turn it to low heat for about half an hour.