1. Select 5 kg of pork belly, cut into pieces, rinse and soak in clean water for one day. The purpose of soaking is to remove the blood and water in the meat to make it not fishy.
2. Put the soaked pork belly into a pot of boiling water to blanch the froth, add green onion, ginger, garlic, braised soy sauce, bay leaf cinnamon, star anise, pepper, cooking wine, bring to a boil and simmer until the chopsticks can break the pig skin .
3. Remove the stewed meat and drain the water.
4. Pour edible oil (salad oil or lard. According to personal preference) into the pot, and heat the oil to 70% to 80%.
5. Use a stew fork to tie a piece of stewed pork belly into the frying pan and fry until deep red. Turn it up and down and fry it evenly.
6. Put the fried meat into the stewing pot and simmer for a while. The purpose is to make the fried pork skin simmer slowly and the flowers are beautiful and not rigid.
7. Look, this is a piece of roasted meat after the flowers are slowly simmered.
8. After the fried pork is cold and hardened, it can be replaced with knife pieces and put into a bowl. Place the pork skin side facing the bottom of the bowl and put it into the bowl in sequence.
9. Cut the crawling meat strips into the bowl.
10. Put the meat-packed bowl in a bamboo basket and steam it until the oil comes out of the bowl.
11. Drain the oil in the bowl, then steam it on a basket, repeat 3 or 4 times (depending on the fatness of the pork).
12. Boil broth, green onion froth, ginger froth, aniseed, pepper noodles, salt, water, chicken essence, blend into a juice, pour it into a meat bowl with drained oil, and steam for 1 to half an hour to make the seasoning juice taste into the meat .
13. The steamed pork strips, put it in the refrigerator and put it in the refrigerator, put it into a meat nursery, put it into a fresh-keeping bag, and take it as you eat, then put it in a bowl, steam it and buckle it into a plate for consumption.
14. When you eat, you can steam it on a steamer and buckle the plate, the finished product.
Tips:Climbing meat strips are an indispensable steamer dish in northern feasts. After cooking, burning, steaming and other processes, the oil in the white meat is removed, making it fat but not greasy. The choice of ingredients is very important. Only pork loin strips, commonly known as pork belly, can be red and white to make a beautiful product with good color and fragrance.
