Dried Vegetables
1.
Shave the fine hairs on the skin, wash and drain the water
2.
Soak the dried vegetables 1 hour in advance
3.
Put water, salt, star anise, cinnamon, ginger slices in the pot, put the pork belly and cook together for about 20 minutes
4.
Prepare seasoning: honey, chicken powder, dark soy sauce, salt, light soy sauce and stir into sauce
5.
Pick up the cooked pork, rinse with cold water, drain the water, and cut into small pieces
6.
Use a saucer to pick up the sauce, put each piece of meat into the saucer, and cover it with the sauce repeatedly
7.
Put an appropriate amount of cooking oil in the pan to heat up, put the sauce-dipped pork down and fry until each side is browned, pick up and let cool
8.
Dried vegetables, pick up and drain the water
9.
Pork cut into 1 cm thick slices
10.
Stick the bottom of the bowl with the meat facing up, neatly lay it on the plate, put it aside, and handle the dried vegetables
11.
Add a little oyster sauce and cooking wine to the unused sauce just now and mix thoroughly
12.
Leave some base oil in the pan and reheat, put down the crushed garlic and sauté first, then let the vegetables dry and stir-fry for a while
13.
Pour the sauce over the dried vegetables and stir-fry on high heat until the vegetables are soft and dry
14.
Shovel and spread on top of the pork belly
15.
Boil in a steamer over high heat, and steam on medium heat for about 40 minutes
16.
After steaming, there will be a lot of sauce in the plate. Put it in a bowl and set aside for later use.
17.
Use a slightly larger dish to cover the steamed dried vegetables
18.
Hold the dish firmly with your hands and turn it around, and the beautiful meat will be spread evenly on top of the dried vegetables
19.
Put the freshly poured sauce into a pot and boil, add a little cornstarch to thicken it, and pour it on top of the meat.
20.
The savory dried vegetables are finished
Tips:
The marinated pork will have a little moisture, it will crackle when frying, and the oil will bounce. Take care to protect yourself. It is best to cover the pot and fry for a while. Fry until the surface of the pork skin and meat becomes browned.
