Hometown Pork
1.
Prepare a piece of pork belly and clean it
2.
Pork belly with skin facing down, add ginger, star anise, and cinnamon to a pot under cold water and cook for a while
3.
Cooked pork belly (the chopsticks can be inserted into the skin)
4.
Use a toothpick to fill the skin with small holes, the small holes will keep sweating, use kitchen paper to suck up (not base oil when the meat is fried)
5.
After the meat is dry, put a little salt and honey on it and let stand for 20 minutes
6.
While the meat is resting, take out the prepared dried plums
7.
Clean and soak in cold water for a while
8.
Raise the pot and burn the oil, the oil is slightly wider
9.
When the oil is 50% hot, fry the meat skin down until golden brown
10.
Turn it over and fry it again
11.
Fried meat, fry the skin, immediately put it in a plate of cold water and soak for 10 minutes (this is the key to wrinkling the skin)
12.
Fish out after it's cold
13.
The skin is wrinkled
14.
The skin is separated from the meat (the fat is about 0.5 cm thick on the skin)
15.
Cut a 2x2cm square knife on the fatty meat. Remember not to cut off the meat.
16.
Cut the other pork belly into small strips about 1cmx3cm
17.
Put the skin down and put it into the bottom of the bowl
18.
Add other pork belly
19.
Add salt, sugar, chicken essence, oil, light soy sauce, pepper, cinnamon, star anise, rice wine on the meat
20.
Take some fat meat cut out in the front and stir in the pot to get the oil
21.
Stir-fry dried vegetables with dried plums, add salt, chicken essence, oil and rice pepper to taste
22.
Serve in a bowl
23.
Spread evenly in the bowl where the meat was just placed, add ginger slices
24.
Put it in an electric pressure cooker and steam for 120 minutes
25.
Steamed
26.
Buckle it with a plate
27.
Turn it over, turn the bowl of meat to the top
28.
Just remove the top bowl
29.
Pour out the soup in the meat and bring it to a boil
30.
Water-added starch
31.
Pour into a bowl of meat, sprinkle with chopped green onion
32.
Finished picture
33.
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34.
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35.
Meimei, I have an appetite, what do you think?
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