condiments

Pork belly 600g

300g taro

200g dried plums

condiments

Sichuan pepper

5 grams

Mircia

5 grams

Eight angles

5 grams

Cooking wine

5 grams

salt

5 grams

dark soy sauce

5 grams

pepper

50 grams

energy

50 grams

verdant

50 grams

water

Proper amount

Chicken powder

2 grams

vegetable oil

1 tablespoon

Braised meat with taro and plum vegetables

1.

Pork belly flies away with blood foam; Wash pork belly, add pepper, star anise, fragrant leaves, chicken powder, cooking wine, salt, onion and ginger slices and stew for half an hour. When stewing, you can use a toothpick to insert the pigskin to remove oil. Drain the cooked pork belly and let it cool; Peel and slice taro. Wash prunes and drain.

2.

Coat pork belly with soy sauce.

3.

Pour a little vegetable oil into the wok, fry the pork belly coated with soy sauce on both sides, and put it in a dish to cool.

4.

Fry taro chips on both sides with the remaining plants for later use.

5.

Stir-fry dried plums in the oil of fried pork belly and taro, and then put the fried plums into a large bowl to make the bottom of the bowl smooth. Slice the fried pork belly, then code the pork belly slices and taro slices alternately and put them on the dried plum vegetables.

6.

Put it in a steamer, boil the water for half an hour, take it out, and add chopped green onion and shredded red pepper for decoration.