Buckle Meat

Buckle Meat

1. Stir-fry rock sugar with oil until it turns red, add water, add pork belly and cook for half an hour to color, remove and set aside

2. Add salted vegetables and stir fry until fragrant, add light soy sauce and rock sugar, and stir well

3. Sliced pork belly and set aside

4. Arrange the pork belly slices along the inside of the bowl

5. Fill the salted vegetables

6. Until the meat is completely covered

7. Slowly steam for 3 hours

8. Use the plate to turn the plate into the pan.

9. Soft and delicious

Tips:

Salted vegetables are a kind of dried vegetables in Guizhou, and have the same properties as Mei Cai, but they are different.
Those who don’t have salted vegetables can use Mei Cai.