Jincheng Pagoda
1.
Prepare pork belly and wash
2.
Cut the pork belly, try to take a square piece
3.
Braised pork belly
4.
The blanched pork belly is smeared with soy sauce
5.
Fill the hot pan with oil, and fry the pork belly with the skin down for 1 minute, so that the skin will be crispy and chewy
6.
Restart the pot, add water to the pot, add stock powder, dark soy sauce, salt, and put the pork belly in
7.
Cover and cook for 10 minutes
8.
Take out the pork belly, trim it again with a knife, and trim it into a square shape as much as possible
9.
Hob first cut
10.
Hob second cut
11.
Hob third cut
12.
Hob fourth knife
13.
Hob fifth cut
14.
Hob sixth knife
15.
Cut until the last cut, the last cut crosswise
16.
Roll up the cut pork belly and make it square again
17.
Protruding from the lower part of the pork belly, forming a pagoda shape
18.
The lower part of the pork belly is stuffed with kimchi (usually, sprouts are stuffed in restaurants or hotels, and you can choose your favorite dish)
19.
Put pork belly on the plate
20.
Put the pork belly in a steamer and steam for 2 hours on low heat to make the pork belly feel crispy
21.
Boil water, add salt, add broccoli and cauliflower, remove immediately after cooking
22.
Vegetables on a plate
23.
Put the steamed pork belly in the middle
24.
Restart the pot, add water to the pot, add a little stock powder, a little dark soy sauce, oyster sauce, a little salt, water starch to thicken the sauce
25.
Pour the sauce on the pork belly
26.
Finished picture
Tips:
This dish is not only crispy pork belly, but also has a meaning: "The pagoda rises from the ground and goes straight to the blue sky". It is stacked layer by layer with the skill of a knife. It is a good omen for the sky to take a bite.
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