1. Put salt, ginger and garlic in the cooked, washed and sliced fig meat. Marinate for half an hour.
2. Add cooking wine to the marinated pork belly and marinate the bean paste for about 20 minutes
3. Mix the pork belly and squeezed pepper, and stir well. Rub vigorously to remove the fat from the meat. (In this way, the steamed meat is not greasy and tender. You can also add a proper amount of cornmeal in this step, so that the steamed steamed meat will be drier)
4. Put the meat in a shape and put it on the steamer. Steam until the color is translucent and the meat is cooked through.
5. Put the steamed steamed meat on the plate. Make the shape look good.
6. Recent photos
Tips:Dishes features: delicious color, flavor, fat but not greasy, melts in the mouth. The squeezed pepper absorbs the fat of the fat, the color is translucent, and the taste is very good. It's a delicious dish. It is a must-have dish for our banquet here.
