500g pork belly with skin
American food 100g
A small bowl of liqueur and water.
oil
Salt content
A little chicken essence
Appropriate amount of Chili powder (according to personal taste)
A tablespoon of minced garlic
Raw materials: pork belly
Spice: garlic
Seasoning: sweet wine and water
Tool preparation: pressure cooker
Type: lunch
Flavor/cuisine: Hunan cuisine
Preparation time: 45 minutes.
Cooking time: 30 minutes.
Exercise:
1. Scrape the pork belly with skin, add proper amount of salt, and take it out after cooking;
2. Spread the sweet wine water evenly on the skin while it is hot, put the skin face down in a 60% hot oil pan, fry the meat until golden brown, then take it out and soak it in cold water;
3. After the meat is cool, slice the skin up and down to 2/3 depth, apply proper amount of salt, and put the skin face down neatly in a bowl;
4. Burn a little oil in the pot, stir-fry minced garlic, then add plum vegetables, sprinkle with Chili powder and chicken essence and mix well;
5. Cover the fried plum vegetables with meat and steam them in a pressure cooker for half an hour;
6. Take out the steamed meat, cover the plate, turn it over quickly, and the plum dish will be buckled!
Tips:
1, pork belly is best to choose three fat and seven thin, and the hair must be washed first. If possible, you can burn it properly on the fire and then scrape it clean with water;
2. Sweet wine water is mash water;
3. Put the sweet wine on the skin and fry it, which can make the skin bubble quickly and the color is red and bright;
4, fried pork belly needs more oil, at least 2/3 of the meat should be flooded;
If you buy plum vegetables, you must soak them in water first to avoid precipitation.
6, excess oil can be completely absorbed by plum vegetables, fresh and delicious, pork belly soft but not greasy.