The main ingredient of this dish is pork belly and the topping is bean sprouts.
The cooking method is mainly steamed, with vegetarian meat mixed at the same time. It is suitable for fat and lean. The taste is salty and sweet, fat but not greasy at the same time. It is suitable for autumn and winter consumption and is suitable for all ages.
Ingredients: Ingredients: 600g pork belly. Accessories: 300g bean sprouts. Seasonings: 5g green onions, 10g ginger slices, 10g light soy sauce and steamed fish soy sauce, 15g brown sugar, 5g cooking wine, 3g garlic, 3g dried chili, 5g Sichuan peppercorns. Process:
1. Wash the meat and cut into small sections.
2. Wash the salted vegetables repeatedly, otherwise there will be sediment!
3. Cook the meat. Put water, green onions (knotted), 3 to 4 slices of ginger, a few peppercorns, and two spoons of cooking wine into the pot. Add cold water to the pot and cook for 15 minutes before removing from the pot.
The meat is in the pot!
Make sure not to throw away the meat cooking water!
4. After the meat is cooked, touch the brown sugar.
5. Fried meat.
6. Soak the meat.
7. Stir-fry the bean sprouts in a small amount of oil, minced ginger, and pepper for two minutes.
8. Slice the meat and add seasonings.
9. Cover the bean sprouts and add seasonings.
10. Steam over high heat for 20 minutes, then cook over medium-low heat for 90 minutes.