Let "meat-eaters" Not be Able to Buckle Meat
1.
Prepare ingredients: moldy dried vegetables and pork belly. Moldy dried vegetables are secretly made by the laborer's mother herself. The taste is very authentic and can be soaked in water in advance. Just go to the supermarket to pick the pork belly, look fresh and look good.
2.
Wash the pork belly, put it in the water with the ginger and pepper to boil, then reduce the heat to a low heat for about 30 minutes.
3.
Prepare the sauce to color the pork belly: add some light soy sauce, fuel consumption, and bean paste. After removing the meat to dry slightly, use a brush to evenly color the meat, especially the skin part.
4.
Does the meat with the sauce look very appetizing?
5.
I got the frying pan and fried the pork belly with the skin side down. The meat I bought was too short, I couldn't stand firmly, and I kept lying in the pan.
6.
Fry the skin until it's golden brown and bubbling a bit. Such meat slices taste better.
7.
Slice the fried meat to your liking, but thinner is easier to taste.
8.
Then put the cut slices of meat on the plate with the skin facing down, which mainly takes into account the visual effect of the final deduction.
9.
Saute garlic, ginger, and chili with oil in the bottom of the pot.
10.
Then pour in the moldy dried vegetables and fry them to create a fragrance
11.
Place the moldy dried vegetables on top of the meat slices just now, and steam them in the pot for about an hour.
12.
Put the steamed dried vegetable meat upside down on the plate, ok, you're done.
13.
When the friends come on Sunday, it will be done again.
