Hunan Meat
1.
Trim the pork belly into large square pieces, wash them, and use small tongs to remove the residual hair on the skin
2.
Put the meat in the pot, add the right amount of water, add the scallion, ginger, rice wine, salt, cover, and cook the meat (it is recommended that the rice wine cannot be omitted, the meat will be more fragrant after a little rice wine is cooked)
3.
Use chopsticks to gently insert the meat into the meat, indicating that the meat is already cooked (do not pour out the broth for cooking the meat, you will need it in the next steps, and the rest can also be used as stock)
4.
Take out the cooked meat and wipe the moisture on the surface with kitchen paper or clean gauze
5.
Use a small brush to evenly brush the surface of the meat with honey (brush all sides of the meat, brush evenly, you can also use sweet wine instead of honey)
6.
Put an appropriate amount of vegetable oil in the pot and heat it until 70% to 80% hot (the oil surface is calm and there is blue smoke coming out), then add the meat of step 5 (be sure to pay attention to safety when frying the meat, it is very easy to splash the oil. I generally do It is to hold the lid in one hand, put the meat in the oil with chopsticks in the other hand and immediately cover the lid. During the frying process of the meat, you will hear the oil splashing on the lid and make a "bang bang" sound from time to time, which is a bit scary.) , Deep-fry the meat until it is colored and the skin is bubbling
7.
Remove the fried meat and let it cool (you can make more at a time, and store it in the refrigerator after it is fried. It is convenient to slice and steam the next time you want to eat it)
8.
Cut into large pieces about 0.3 cm thick
9.
Take a large heat-resistant bowl and arrange the cut slices on the bottom of the bowl (leave a few slices aside for the next step and put them on the salted vegetables)
10.
Add salted vegetables (I use instant spicy salted vegetables, if it is unprocessed, wash and chop first, then stir-fry in the pan)
11.
Put a few more pieces of meat on the salted vegetables (this is done so that the oil on the pieces of meat can penetrate into the salted vegetables when steaming)
12.
Then use another bowl to cover the bowl with salted vegetables and meat (cover the bowl to prevent excess water vapor from entering), put it into the pressure cooker, close the lid, turn to medium heat and steam for about 20 minutes. (If you don't have a pressure cooker, you can use an ordinary steamer, it will take longer, about 50 minutes, and the meat needs to be steamed thoroughly to be delicious)
13.
After the pressure of the pressure cooker is released, open the lid, take it out, turn the two bowls upside down, and remove the bowl with meat on it.
14.
Take an appropriate amount of the broth that was boiled before, put it in a pot, boil, pour in water starch, add a teaspoon of soy sauce, fine chili powder, stir in one direction, then pour it on the meat, and finally sprinkle with chopped green onion. (If you are afraid of spicy, fine chili powder can be omitted)
