Ingredients

Pork paste

600g

Accessories

Salted vegetables

50g

Dried red pepper

3g

Pepper powder

3g

Star anise powder< /p>

2 grams

Laoganma

10 grams

Dark soy sauce

1 ml

3 ml

MSG

10 ml

Rice wine

1 gram

Salt

Appropriate amount

Steps

1. Thin the pork belly as shown in the picture to two fingers thick.

2. Cut into half finger-thick slices.

3. Wash with warm water.

4. Put the cut meat slices in a container, add salt, dark soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder, and ground chili pepper and mix well.

5. Arrange the meat slices one by one in a large bowl with the skin on the bottom and the meat on top; fill the remaining meat slices into the bowl and press lightly to spread them out.

6. Soak the salted vegetables in warm water, wash them thoroughly, squeeze out the water, pick off the pieces, and chop them into small pieces.

7. Chop the dry red pepper with a knife.

8. Heat oil in a wok, add chopped salted vegetables, chopped dried red pepper, Laoganma, add a little salt and stir-fry over medium heat until fragrant.

9. Put the fried dried vegetables into the meat-filled bowl and spread it flat.

10. Put the prepared braised pork into the steamer, turn on the steam and steam for 50 minutes.

11. Take the steamed pork belly out of the steamer, place the plate containing the pork belly on a bowl, turn it over, remove the bowl, pour the gravy on it and serve.

Tips

Tell me how to make salted vegetables in your hometown. The main ingredient of salted vegetables is green vegetables, namely mustard greens. Take the young leaves and tips, remove the fascia, wash them and hang them on a rope to dry for three days. Take them out, put them in a large wooden basin, add salt and rub them until the juice comes out. Add pepper, star anise, cinnamon and other spices and mix well (optional). Add spices), put it into a sack and press it with a stone grinder, pickle it for seven days, take it out and dry it for another day, steam it in a cage and dry it. After drying it, steam it and knead it twice, wrap several vegetables into a handful. Put it into an inverted jar (a special jar with the mouth facing down and the bottom facing up). Cover the mouth of the jar with fresh vegetables, plug it tightly with dry straw, and place it upside down in a basin. After fermentation for half a month, it can be opened and used.