Required main ingredients, ingredients, seasonings

Pork belly, salted vegetables (plum vegetables), rock sugar, edible salt, edible oil, soy sauce

Method

1. Put the pork belly into a pot of water and cook until the skin can be broken with chopsticks. If you dislike the fishy smell, you can add a small amount of scallions, ginger slices and cooking wine to cook together; if you want a special aroma, you can add bay leaves, star anise, tangerine peel, etc.

2. Replace a pot, add an appropriate amount of cooking oil (rapeseed oil is my personal preference) and stir-fry with rock sugar. When the rock sugar is completely dissolved, add in soy sauce (light soy sauce) to dry the water. , old soy sauce depends on your preference, some places use honey, sweet noodle sauce, etc.) Touch the colored pork belly and fry until golden brown on all sides and the skin is bright red, take it out and let it cool, then cut into thin slices and set aside.

3. Take a round bowl, put some soy sauce on the wall of the bowl, then put the sliced ??meat into the bowl, and add a little salt (be sure not too much, because salt vegetables contain salt) ), and then spread the cut salt vegetables on the top layer. If you are particularly concerned about the color of the finished product, you can also add a little soy sauce to the sliced ??meat before adding salt.

4. Put it in a pressure cooker and steam it for about 30 minutes. If you want it to be chewier, 20 minutes is also appropriate; if you want it to be more chewy, 50 minutes is not too much. Of course, you have to decide based on the performance of your own pressure cooker!

5. Take out the bowl, turn it into a plate, and enjoy the delicious food. Pay special attention to the fact that both the bowl and the pot are at a high temperature when they are first taken out of the pot. There must be other auxiliary tasks such as a bowl remover to complete the work. Otherwise, wait until the temperature drops before taking them out to avoid burns.