Ingredients: pork belly.

Ingredients: Douchi.

Seasoning: peanut oil, salt, soy sauce, rice wine.

The practice of braised pork with black bean sauce: 1. After scalding the excess hair on the pork belly skin with a red-hot soldering iron, scrape the meat with cold water; 2. add water to the pot, add pork belly, cook until it is 80% mature, and take it out. Dry the water on the skin with a clean cloth;

3. Wipe the sweet wine juice on your skin while it is hot;

4. When the wok is on fire, add peanut oil and burn it to 80% heat. Put the pork belly skin down into the wok to drain oil, and take it out when the pork belly skin is fried red;

5. Put the pork belly in the soup pot and cook it a little. Remove wrinkles from the skin;

6. Put the pork belly skin down on the chopping block and cut it into 10.

Cm long, 1

A large piece of cm thick, and then cut a knife horizontally, but not cut off;

7. Then, arrange the cut pork belly skin in a bowl in downward order, and arrange the remaining horn meat in a trapezoidal shape;

8. Then evenly add salt, soy sauce and lobster sauce, steam in a cage until soft and rotten, and take out the pan.