Electric Pressure Cooker Steamed Version of Braised Pork
1.
Prepare all materials
2.
Cut (beat) ginger, garlic and rock sugar into pieces, cut red pepper and green onion into sections, wash lettuce
3.
Pork belly in a pot under cold water, boil the water to remove blood
4.
After the water is boiled, put aside the froth, remove the pork belly and set aside for later use
5.
Pour oil in the wok, high heat, when the oil is hot (the oil pan slightly smokes), add ginger, onion, garlic, red pepper, and stir fry for a fragrance
6.
Stir the meat in the pan until it changes color and serve
7.
Wash the pot, pour the oil again, put the rock sugar into the pot with cold oil, the amount of rock sugar is below the oil or the ratio of the rock sugar to the oil is 1:1
8.
Stir-fry with a spatula on medium heat (similar to the cooking method, stir-fry with rock sugar while melting)
9.
The color is close to brownish-red, and there are bubbles coming out, and it will pass after frying, and it will become like after it has passed.
10.
Turn off the heat (the oil temperature is too high to avoid oil stars splashing), pour in the pork belly, stir fry quickly, so that the sugar color is evenly coated on the meat
11.
Turn on the fire, add cooking wine, salt, sugar, thirteen incense, chicken essence, fermented bean curd, and stir-fry the pork belly until golden brown. You can stir-fry for a few more minutes. In this way, part of the oil in the pork belly will overflow and the meat will not be so greasy. Serve the fried pork belly
12.
Put the fried pork belly into an electric pressure cooker and steam for 30 minutes
13.
Spread the plate with lettuce, use chopsticks to pick out the steamed meat, with the skin facing up, put it on the plate, and you’re done
Tips:
1. The ratio of sugar to oil is preferably 1:1.
2. The color of the sugar fried with rock sugar is extraordinarily bright and the gloss is the best.
3. Fry with low heat, especially in the final stage. If the heat is too high, it will burn easily. Turn off the heat when the color is close to brown-red, otherwise it will pass and it will become bitter.
4. It only takes 30 minutes to steam with a pressure cooker (it takes at least 90 minutes to stew in an ordinary wok), which saves time, effort and energy.