condiments

Salted fish 1 strip

Pork belly 250g

condiment

soybean

1 spoon

energy

5 grams

garlic

3 petals

Cooking wine

1 spoon

berry sugar

5 grams

vegetable oil

1 tablespoon

Steamed meat with salted fish

1. Wash and slice pork belly, chop salted fish into pieces, heat vegetable oil in a wok, add a little fine sugar, dissolve the sugar, and add pork belly slices and stir fry.

2. Stir-fry the pork belly until golden brown, add the prepared ginger slices and garlic, continue to stir-fry the pork belly, and force out the fat of the pork belly.

3. Add salted fish and fry until golden brown.

4. Add 1 tablespoon soy sauce and 1 tablespoon cooking wine, mix well, scoop them up and put them on a plate, and put them in a rice cooker when cooking, so that the rice cooker can steam salted fish and pork while cooking.

Cooking tips

1, pork belly is similar to braised pork, which can remove the fishy smell of pigs, and pork belly is more delicious and has good color;

2, salted fish is a bit awkward, stir-fry ginger for a while, so that pork belly and salted fish can be better integrated;

3. Whether using traditional methods or frying first and then steaming like Connie, adding a small amount of sugar can play a comprehensive salty role. Because salted fish has salty taste, you should pay attention to the weight when you put it, and don't put too much.