Dried Carob
1.
Cut 5000 grams of pork belly into two squares. Put the pork belly in a saucepan with water to cook the foam.
2.
Start the pot to make oil, and the oil will boil 80%.
3.
Fried pork skin into tiger skin shape in oil pan.
4.
In order to be able to cut evenly thick slices of meat, wrap the cold fried meat with plastic wrap.
5.
Put it in the refrigerator freezer for 30 minutes.
6.
Take out the meat slices from the freezer and cut them into slices of the same thickness.
7.
Prepare chopped green onion, ginger and garlic.
8.
Pour the cooking wine into the pot with pork belly.
9.
Sprinkle in chopped green onion, ginger and garlic, and pour in half a spoon of salt.
10.
Pour in half a spoon of five-spice powder
11.
Pour in homemade MSG.
12.
Pour in the soy sauce.
13.
Pour in oyster sauce.
14.
Grab it with your hands and marinate for half an hour.
15.
Start with a bowl (the pork skin is facing down and the lean meat is on top).
16.
The soaked dried carob is cut into sections and placed on top of the pork belly.
17.
Sprinkle a pinch of salt on top of the dried beans.
18.
Put the pressure valve in the pressure cooker and steam for 30 minutes.
19.
Use a plate to buckle on the bowl and turn it over again, and the cooked meat is on the top and the dried beans are on the lower plate.
Tips:
When making the bowl, be sure to make the skin face down.
Buy on JD
Buy on Amazon
