1. Prepare a fine five-flowered
2. Soak the pork belly in water
3. Pot under cold water, high fire, blanch the blood
4. Wash and set aside
5. Pour the old brine into the soup bucket, add the all-purpose spice bag (Chinese pepper, star anise, tangerine peel, Angelica dahurica, Shanna, cinnamon, amomum, male clove, cumin, radiata, ginger, nutmeg, white pepper, fragrant Leaves, coriander seeds, row grass, licorice and other pure natural, green, without any preservatives, chemical flavors, and all are made of natural plants containing spices according to specific proportions) 1 pack, boil on high fire
6. Place the pork belly in the stewed pot, marinate, and change the heat to low after boiling
7. Fish out the marinated pork belly
8. Cut the marinated pork belly into large slices and place them in a bowl with the skin facing down
9. Put Yuquan mustard pickles on top
10. Cut ginger and garlic into fine pieces, add dark soy sauce, light soy sauce, salt, cooking wine, oyster sauce, sugar, chicken powder, pepper, etc. to make a bowl of juice
11. Pour a bowl of juice on top
12. Put some water in the pressure cooker, put the marinated pork belly in the steaming bowl, and steam for more than 60 minutes
13. Ready to eat
Tips:I marinate the pork belly and then steam it instead of frying, which is good for the health of household oil and reduces the risk of oil collapse, so beginners can rest assured. This dish is marinated to remove a part of the fat, and steaming to remove a part of the fat. Please do not thicken the original juice after steaming, which is good for health. This dish is suitable for all ages and has an extremely delicate fragrance.
