Pork belly with skin? Winter vegetables, ginger, garlic, salt, sugar, fermented bean curd (red), cooking wine, sesame sauce, soy sauce (a little), cooking oil.

method of work

1, pork belly is washed, boiled in a pot until the surface is white and hard, and then taken out to control water for later use.

2. Put a little soy sauce on the cooked pork belly skin, and fry the pork belly down until the pork belly is golden red.

3. Cut the fried pork belly into pieces 6 cm long and 1 cm thick for later use.

4. Use salt, sugar, fermented bean curd, cooking wine and sesame sauce to make sauce for later use.

5. Wash the salt in the winter vegetables, cut them into small pieces, and simmer for about 5 minutes to control the water.

6. Slice ginger and garlic for use.

7. Make a little base oil in the pot. When it is 70% hot, ginger and garlic will burst into fragrance, and then stir-fry the vegetables in winter and put them into a bowl for later use.

8. Evenly dip the pork belly in the sauce and put it into the bowl with the skin facing down.

9. Stack the fried winter vegetables on the meat slices and steam them for about 2 hours.

10, buckle the steamed pork into the plate and serve.