main ingredient

pork belly

bean skin

cooking wine

soy sauce

soy sauce

white sugar

lobster sauce

onion

salt

star anise

ginger < p.

3

Let the cooked pork belly dry a little.

4

Apply soy sauce to the skin while it is hot.

5

put it in a wok and fry the skin to a purplish red color. (When frying, put the pork in, and quickly cover it to prevent splashing)

6

The fried pork belly will be cut into large slices with a thickness of .5 cm after a little cooling

7

Put it in a big bowl with the skin facing down.

8

cut the bean skin into strips as long as the meat slices.

9

Chop the black bean, shred the green onion and shred the ginger.

1

code the bean skin on the meat, put shredded onion, ginger and lobster sauce on the bean skin, add cooking wine, soy sauce, a little salt and sugar, and add half a spoonful of broth.

11

put it in a steamer, bring it to a boil over high fire, and steam it over medium fire for 1.5 hours.

12

Take it out of the steamer and put it upside down on the plate.

13

Pour the excess soup from the plate into the pot and thicken it with a little starch.

14

thicken the juice and pour it on the braised pork.