Melaleuca Meat
1.
Prepare ingredients: 600g pork belly, 200g potherb mustard, 300g rapeseed, 20g carrot, 30g green onion and ginger, 25ml soy sauce, 20ml cooking wine, 1 piece of soy tofu, 20g fermented bean curd, 10g sweet noodle sauce, 10g white sugar Gram, 3 grams of salt, 10 grams of camellia oil, an appropriate amount of bay leaf, fennel, pepper and aniseed.
2.
Use a spray gun to blacken the skin of the pork belly
3.
After burning it, soak in cold water for 20 minutes, and then scrape off the black part with a knife. This step is not to remove hair but to remove fishy.
4.
Cut green onions, slice ginger, and spices into the seasoning box.
5.
Put the processed pork belly into the pot of the rice cooker, add green onion, ginger, seasoning box and cold water.
6.
Add 20ml of cooking wine
7.
Add 20ml of soy sauce, close the lid, plug in the power source, and select the steaming function for 35 minutes.
8.
When the pork is cooked, let it dry and put it in a fresh-keeping bag while it is hot, then use a suitable container to press the meat with a heavy object, and try to press the meat as flat as possible.
9.
After the pork is flattened, tidy the surface of the pork slightly, trim off the high part, brush the skin of the soy sauce several times to color it, wrap it with plastic wrap and freeze the meat for an hour after the dark soy sauce is completely dry.
10.
The time to freeze the pork is to prepare the pad dishes. The pork and green onion and ginger that have been cut off just now are minced, and the potherb must be washed several times with water to remove the salty taste and mince.
11.
Put minced pork, minced potherb mustard and minced green onion and ginger into a bowl, add 10 grams of camellia oil and stir well.
12.
Stir a piece of tofu with soy sauce, 20 grams of fermented bean curd juice, and 10 grams of sweet noodle sauce and 10 grams of sugar
13.
Wash the rapeseed and use a sharp knife to make a hole in the root, and then insert the carrot shreds. The exposed part of the carrot shreds should be about the same length.
14.
The pork that has been frozen for one hour is taken out and thinly sliced.
15.
Pour the prepared sauce on the cut pieces of meat, and dip each piece of meat in the sauce.
16.
Place the meat slices neatly in a bowl, and then pile the potherb mustard on top of the meat, and press firmly.
17.
Put the bowl on the steamer of the rice cooker, close the lid, select the steaming function, and press the start button for one hour.
18.
When the meat is about to be steamed, blanch the rapeseed with boiling water to remove the water and add some oil and salt to the blanched water.
19.
When you hear the voice announcement that the cooking is complete, turn off the power and open the lid.
20.
Take the steamed meat out of the rice cooker, and prepare the braised rapeseed, then find a suitable plate, buckle the meat out, and place the rapeseed around the meat and serve it to the table!
Tips:
The cooked meat is better to be sliced when frozen, because the meat slices are very thin, so the action must be light when stirring with the sauce.
