Appropriate amount of ginger slices

seasoning

Cooking wine, light soy sauce, edible oil, salt and sugar.

1, wash the dried pickles and chop them up properly;

2. After the pork belly is washed, cut into large sections and blanch in a boiling water pot until it is cooked and rotten;

3. Remove and drain the water, then put some soy sauce and cooking wine, and marinate for a while.

4. Pour cooking oil into the pot, and when it is 60% hot, add marinated pork belly and fry until it is sauce-colored.

5, leave the bottom oil in the pot, add the dried pickles and stir fry, add salt and sugar to taste, stir fry until it tastes delicious.

6. Cut the fried pork belly into large pieces, and lay it in a bowl with dried pickles in three layers, and lay it in the order of one layer of dried pickles, one layer of pork belly and one layer of ginger slices.

7. Finally, pour in a proper amount of salt, sugar, soy sauce and cooking wine to taste, put it in a steamer and steam until the meat is crisp and rotten.