It's very simple to buckle meat with douchi in oil, and you can also make a delicious' braised meat with douchi in oil' that is common at home banquets. So, will people cook braised pork with oil and lobster sauce? Let's bring you a detailed method of braised pork with black bean sauce!

1, use a red-hot iron to iron the excess hair on the pork belly skin, scrape it clean, and wash the meat with cold water;

2. Add water to the pot, add pork belly, cook until it is 80% ripe, then take it out, and dry the water on the skin with a clean cloth;

3. Wipe the sweet wine juice on your skin while it is hot;

4. Set the wok on high fire, add peanut oil, heat it to 80% heat, put the pork belly skin down into the wok, and remove the oil until the pork belly skin is fried red.

5. Then put the pork belly in the soup pot and cook it a little. When wrinkles appear on the skin, remove them;

6. Put the pork belly skin down on the chopping block, cut it into large pieces with a length of 10 cm and a thickness of 1 cm, and then cut it horizontally, but don't cut it off;

7. Then, put the cut pork belly skin into the bowl in downward order, and the remaining horn meat is arranged at the edge of the bowl in a trapezoidal shape;

8. Then evenly add salt, soy sauce and lobster sauce, steam in a cage until soft and rotten, and take out the pan.