1, buy winter vegetables, wash them with clear water for 3 times and drain them for later use.

2. Add water to the pot, put the pork belly into the pot and cook for about 20 minutes on medium heat.

3. Cool the water a little after taking it out, and then spread soy sauce on the skin (don't pour out the water when you are in cook the meat, it will be useful later).

Sichuan baishao

4. Pour the rapeseed oil into the pan, heat the oil, and carefully put the pork belly skin down into the oil pan.

5. After the skin turns the color of Jiao Hong, carefully pick up the meat and soak it in water for 5 minutes.

6. At this time, fry the winter vegetables with the oil in the pot, and add some ginger to fry together.

7. Then cut the soaked pork belly into pieces with a thickness of about 5 mm..

8. Put the skin face down in a bowl, add ginger, pepper powder, salt, white sugar and chicken essence, and finally sprinkle with aged vinegar, soy sauce and soy sauce according to the ratio of 1:3: 1.

9. spread the fried winter vegetables on the coded pork belly and prepare to steam them in the pot.

10. After all the pork belly is wrapped in this way, spread all the winter dishes on it, steam for 20 minutes on high fire and steam for 1.5 hours on medium and small fire.

1 1. After steaming, take out the bowl, buckle the plate on the bowl, turn it over gently and quickly, and a plate of soft and glutinous pork will be finished.

Cooking tips

1, when you go to buy pork belly, you'd better buy large pieces instead of small pieces, which is more convenient and easy to cut when frying.

Don't pour out the water when you are in cook the meat. The fried pork belly is best soaked.

The function of soaking is to soften the skin so that it can be cut into pieces, because the skin has been fried hard when it is fried in the oil pan, and it is easy to cut off the skin without soaking in hot water. So this step is indispensable.

4. It is best to choose rapeseed oil as the oil, which will be more fragrant and the color of the skin will look better.

5, can not be cut too thin, so when steaming, the skin and fat will be steamed.

Exercise 2

Boiled pork in Sichuan (boiled pork in salt)

Salting and boiling:

Materials:

500 grams of pork belly with skin, Yibin sprouts (pickled and boiled with sprouts as the base, I used snow vegetables, dried mushrooms, winter vegetables and so on. ) 1 50g, red soy sauce (black soy sauce) 1 tablespoon (15ml), cooking wine1teaspoon (5ml).

Cook the meat uses: cooking wine 1 teaspoon (5ml), pepper 10, onion15g.

Exercise:

1, pork belly and Yibin sprouts (salted boiled water is usually made of sprouts, and I use snow vegetables, dried mushrooms, winter vegetables and so on. ).

2. Put a proper amount of water into the pot, add cooking wine, pepper and onion to boil, and put the whole pork belly into the water to cook for about 15 minutes. When the meat is cooked, scoop it up and drain it.

3. Apply red soy sauce (black soy sauce) to the skin.

4. Put a small amount of oil in a wok or pan, put the skin down into the pan and fry until the skin is brown and red.

5, the skin should be fried brown and slightly foamed.

6. Cut the meat into chunks 6 cm long and 3 mm thick.

7. Mix the remaining red soy sauce (black soy sauce), cooking wine, salt, sugar and 1 tablespoon oil into juice.

8. Soak the sliced meat in the juice, and then put the skin neatly in a large bowl.

9. spread bean sprouts (pickled and boiled with bean sprouts as the bottom, I use bagged pickles, dried vegetables and winter vegetables. (it can be used directly without treatment, and if it is dry pickles, it needs to be cleaned, chopped and fried) and compacted.

10, put the paved meat slices in a steamer and steam for 40-60 minutes. When eating, buckle a big plate on the bowl of steamed meat, turn it over and take it away.

: )