【eggplant-flavored Tiger Skin Buckle Meat】
by 【Amin’s Private Kitchen】
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Selected pork belly
2. Boil it in water
3. Color with soy sauce
4. Use a wok to cook oil
5. Fry the colored pork belly in oil until golden
6. Cool after frying
7. Slice after cooling
8. Jars made from dried eggplants in summer
9. Dried pepper, ginger, garlic, bean drum
10. Stir broccoli with oil, put some salt and chicken essence on the side (no demonstration here)
11. Finely chop dried chili and ginger garlic bean drum
12. Fry the ingredients with the remaining oil from the fried pork belly
13. Put the chili, garlic, ginger and bean drum in the oil and fry, turn off the heat first, put the chili powder and bean paste in it and fry together, here you don’t need to put the salt, because the bean paste has salt in the bean paste.
14. Put the ingredients and turn on the fire again, put some rice wine and stir fry for ten seconds, then turn off the fire!
15. Put the sliced pork belly in the ingredients and add it, and dip it in the broth.
16. Then find a bowl that fits the size of the meat and fold it in one direction. After folding, put the remaining chili bean drum in the pot on top of the pork belly.
17. Put the jar of eggplant on the top layer.
18. Put in the pressure cooker
19. Cover the pot and simmer for 30 minutes
20. If you want to eat a little bit rotten, you can cover the pot and continue simmering for a few minutes.
21. Find a plate to cover the mouth of the bowl and turn it over quickly.
22. Then uncover the bowl and it's shaped!
23. Garnish the fried broccoli with flowers made of carrots.
24. The finished product is out!
Tips:If you find it complicated, you can omit the intermediate ingredients.
