How to make it?
1, prepare the main ingredients. Rinse a large piece of pork belly with skin in water and remove pig hair.
2, ingredients, dried water spinach can be replaced with other dried vegetables.
3. Slice the ginger, put enough water in the pot (it is estimated that the meat will not be eaten), boil the water, put the meat in and cook until it can be inserted and taken out with chopsticks. Use a toothpick to make a small hole in the surface of the meat skin. The denser the hole, the better, so that the fried skin will be fluffy.
4. Apply brown sugar and soy sauce evenly on the surface of the skin while it is hot.
5, put the oil in the pot, burn it to 70% to 80% heat (the smoke on the oil surface spreads in all directions, and the oil surface is calm), put the whole piece of meat into the pot and fry it. It's best to cover it with a pot cover, so as not to spill oil and burn it. Fry the skin and drain the oil.
6, put the whole piece of meat skin down into the water to soak, soak until the skin is soft, take it out and drain the water.
7. Dried vegetables are soaked in boiling water, cleaned and drained, and onions and peppers are chopped for later use.
8. Cut the meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
9. Put dried vegetables on it, sprinkle with salt, and steam in a steamer for 30-50 minutes until the meat is soft and rotten.
10. Cover the steamed pork with a bowl.
1 1, reverse the buckle bowl to buckle the meat into the plate.
12, take another pot, add broth, pepper, onion, salt, soy sauce, monosodium glutamate and pour it on the pork. It's more delicious to eat the braised pork every other meal. Soak the dried vegetables at the bottom in the oil juice and absorb the oil.
500 grams of pork with pork belly, appropriate amount of dried plum, ginger 1 piece, a handful of chives, 3 slices of fragrant leaves and two star anise.
Seasoning: light soy sauce, white sugar (1 teaspoon is good), dark soy sauce, cooking wine, rock sugar (three small ones are good), and a little vinegar.
Production method: 0 1. Unhaired pork, washed for later use;
02. Wash the salt on the dried plum, chop it up, and then soak it until it has no salty taste. ;
03. Put clean water in the pot, add soy sauce, crystal sugar, ginger, chives and star anise, stew the pork for 20 minutes, and skim off the boiled foam;
04. Fill the hole with a toothpick, then evenly coat the four sides with dark soy sauce or soy sauce, and drain the water (otherwise the oil will burst out when frying);
05. The oil in the pan is heated to 160 degrees;
06. Put in the pork pieces and fry them with the skin down. Cover them with a pot cover for two minutes when you just go down (to prevent the oil from exploding);
07. Cut into 5~8 mm pieces of meat';
08. Heat the oil in the pan, add the dried prunes, stir fry, add a little sugar and light soy sauce to taste. Try the taste not too salty.
10. Put the sliced meat with the skin facing down into a round bowl. Sprinkle a little sugar and salt evenly to taste. It smells when it's marinated.
1 1. Then spread the fried dried plum vegetables on the surface. Compacted with a spoon;
12. Put cold water in the steamer, put the bowl on, cover the lid, and steam for 60 minutes on medium heat.