material

Ingredients: pork ribs (pork belly) 500g,

Seasoning: soy sauce 25g, cooking wine 10g, pepper 2g, honey 10g, onion 15g, ginger 15g, star anise 3g, pea starch 8g, monosodium glutamate 2g, white sugar 5g and soybean oil 70g.

working methods

1. Scrape off the sludge and fluff from the pork belly, wash it, cut it into big cubes, cook it in a pot until it is seven-cooked, and take it out;

2. Put honey on the skin, put the skin face down into 80% hot oil, fry until it is red, and take it out;

3. Soak Zanthoxylum bungeanum in water, pick out Zanthoxylum bungeanum and keep its moisture;

4. Change the fried pork belly into large pieces with a length of 9 cm and a thickness of 0.2 cm, put them in a bowl with the skin facing down, add soy sauce, cooking wine, pepper water, onion, ginger, broth 250 g, aniseed and sugar, and steam them in a drawer;

5. Take out the steamed meat, remove the seasoning residue, pour the soup into the frying spoon, and buckle the meat in the plate;

6. Boil the spoon with high fire, thicken it with 15g wet starch (8g starch with water), add monosodium glutamate, pour in Ming oil, and pour it on the plate to buckle the meat.

Practice 2,

material

Pork belly, Yibin sprouts, pepper, ginger, star anise, clove, soy sauce, sugar, soy sauce, salt.

working methods

1, pork belly is cut into large pieces, boiled in clear water until the blood is just collected (it is stuck with chopsticks during the cooking process, and there is no bleeding hole), fished up and cooled slightly, smeared with a little sugar and soy sauce on the skin, colored, and dried until the surface is almost collected.

2, put less oil in the pot, put down the skin and fry until the skin is golden. I'm afraid of frying. After putting oil in the pan, I put the meat slices with the skin down, then covered them and lit them. Listening to a loud noise in the pot, I think it's almost ready. After closing, I removed the lid.

3. The fried pigskin is a little burnt in the middle. It doesn't matter. It's safe to scrape with a knife anyway. It's not fun to fire yourself. Maybe it will affect the appearance.

4. Cut the fried meat into slightly thick slices and spread the epithelium at the bottom of the bowl. It is recommended not to cut it too thin, otherwise the chopsticks will not hold after steaming.

5. Make juice with soy sauce, a little sugar, proper amount of water and salt, pour half of it on the meat, and then add some pepper, star anise, clove and shredded ginger.

6. Spread a layer of Yibin sprouts on the sliced meat, then pour the remaining half of the juice on the sliced meat, add some pepper, star anise, clove and shredded ginger, and steam in the pressure cooker for about 40 minutes.