Ingredients: pork belly, Yibin sprouts

Accessories: pepper, ginger, star anise, clove, soy sauce, sugar, soy sauce, salt.

Practice:

1, pork belly cut into large pieces, boiled in clear water until the blood has just been collected, fished up and cooled slightly, smeared a small amount of white sugar on the skin, soy sauce, let it color, and dried until the surface is almost collected.

2, put less oil in the pot, put the meat skin down, and fry until the skin is golden. After putting the oil in the pot, put the meat piece with the skin facing down, then cover it and light it. After listening to a burst of noise in the pot, I think it's almost done. After closing it, remove the cover.

3. Cut the fried meat into slightly thicker pieces, and spread the skin at the bottom of the bowl.

4. Use soy sauce, a little sugar, a proper amount of water and salt to make juice, pour half of it on the meat, and then put some pepper, star anise, clove and shredded ginger.

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

Tips:

When the meat is cooked, stick it with chopsticks, and there is no blood seeping out of the hole. Pay attention to drain the water when frying the meat, otherwise it will easily spill the pot. It is recommended not to cut the meat too thin, otherwise the chopsticks will not be clamped after steaming.