Ingredients details
1 piece of pork belly
150g of pickled prunes
3 shiitake mushrooms
Rose bean curd juice Appropriate amount
Appropriate amount of light soy sauce
Appropriate amount of dark soy sauce
Appropriate amount of salt
Appropriate amount of sugar
Salty and fresh taste< /p>
Steaming process
Thirty-quarter hours of time
Advanced difficulty
Step by step preparation of pagoda meat
1
Wash the pork belly, put it in a pot, add ginger slices and scallion and blanch it.
2
After the water boils, skim off the foam and cook until it can be pierced with chopsticks and then take it out.
3
While hot, apply a layer of dark soy sauce and brown sugar.
4
After it cools down slightly, put two tablespoons of oil in the pot, with the pork belly skin side down, fry it until the skin bubbles and turns dark, then take it out (this action is very dangerous, I put the meat in one hand and covered the pot lid with the other, so I couldn’t take pictures).
5
Soak the prunes until soft.
6
Put it in the pot and cook for about half an hour. If it is too big, drain it and cut it into smaller pieces.
7
Trim the corners of the meat into a square shape.
8
Cut each piece along the edge without cutting it at the corner, and cut the second piece continuously until it is finished.
9
Put in light soy sauce, dark soy sauce, rose bean curd juice, salt and sugar and marinate for 1 hour.
10
Heat the oil pan, add minced ginger and garlic and stir-fry until fragrant.
11
Add mushrooms and fry until soft.
12
Add dried prunes and stir-fry, adjust sugar, salt and light soy sauce, stir well and serve.
13
Put the meat on your hands, return it to a pagoda shape, and stuff the prunes inside (stuff it tightly).
14
Finally fix it with toothpicks and put it on the plate. Steam in pressure cooker.
15
Tear broccoli into small florets, soak in salt water, add water in a pot, add appropriate amount of salt and oil to boil, blanch broccoli for two minutes and drain.
16
Take out the steamed pagoda meat and pour the soup into the pan.
17
Broccoli rim.
18
Add appropriate amount of oyster sauce and water starch to the soup to thicken it.
19
Pour it over the pagoda meat.