material

Materials: Chinese cabbage1000g, pork belly 350g,

Accessories: dried mushrooms 15g, ham 30g, broad bean starch 5g,

Seasoning: 5g of salt, 75g of lard and 3g of monosodium glutamate.

working methods

1. Remove the roots, branches and leaves of Chinese cabbage, soak them in boiling water for a while, take them out, supercool them with cold water, and tear off the skin;

2. Put the pork belly in a hot pot and fry for a while;

3. Soak the mushrooms in water and stew them;

4. Steamed ham slices;

5. Put the cooked lard in a pot, heat it to 60% over medium heat, fry the cabbage, take it out, put it in a bowl, cover the pork belly, and add refined salt and water;

6. Re-enter the steamer and stew on high fire 1 hour;

7. Take out the belly and cabbage and put them on a plate with mushrooms and ham on both sides;

8. Heat the original soup in a pot, add monosodium glutamate, sesame oil and wet starch, mix well to dilute it and pour it on the surface.