use two Jin of high-quality pork belly, clean it after buying it, and everything is divided into two parts from the middle. The first step is to treat the pig hair first, which can be directly burned with open fire, or the meat can be directly placed in the pot, and the pig skin turns down and back, and then it is taken out and washed when the bottom of the pig skin is brown and blistered. This step can effectively remove the pig hair and fishy smell. Directly after cleaning, put the cooking wine, cinnamon, pepper, star anise, cinnamon leaf, onion ginger and cold water into the pot, add a spoonful of salt to increase the bottom flavor, and also remove the fishy smell. After the water boils, put aside the floating foam, cover it and cook for about 4 minutes. After 4 minutes, you can stick it directly with chopsticks, and no blood will come out. At this time, take out the meat and control the moisture. After controlling the moisture, apply a layer of soy sauce while it is hot, and evenly apply it for later use.
put the cooking oil in the pan, and the amount of oil is the same as that of ordinary cooking. Put the pork skin down into the pan, and immediately cover it, because the bursting oil of pigskin is easy to spill out. Only after the crackling noise in the pan slowly disappears can you turn the lid over and fry the other side, and fry some excess oil. Take it out for about three minutes and soak it in cold water for ten minutes, which will make the meat firm and easier to shape when cut. While soaking, shred ginger, cut green onion into sections, and cut them for later use. Find a big bowl and put four pieces of fermented bean curd, one spoonful of south milk, three spoonfuls of white sugar, and one spoonful of soy sauce. If you like to eat monosodium glutamate, you can put a spoonful of monosodium glutamate and mix them together, and stir them into a paste for later use. This amount can be used to steam two bowls.
when you are ready, take the meat out of the cold water, and then cut it into pieces with a little thickness, which is about the same as the thickness of a chopstick. After all the cuts, put it with the prepared fermented bean curd, add ginger, green onions, two star anises and a dozen peppers, and grab it and mix it evenly, so that each piece of meat can be evenly wrapped with fermented bean curd. After mixing, put the meat skin down directly into a deeper plate, put some small pieces of minced meat on the top, steam it on fire after boiling, and steam it for an hour with strong fire. If you like to eat the kind that melts in the mouth, you can extend the steaming time appropriately and steam it for an hour with strong fire. After an hour, take it out with a clip, and you can see that the color is ruddy and a lot of oil is steamed. Cover a plate and buckle it upside down, so that the minced meat on it is just pressed under it, and then garnish it with coriander, so that the value of the face is immediately higher. Looking at it, it is straight to swallow, and our steamed bowl of preserved bean curd meat is ready.