Pork with Pickled Vegetables and Potatoes
1.
Wash the pork belly and shave the skin
2.
Cook the meat in a pot and cook the meat under cold water for 2 minutes to remove the control water, start another pot to make water, add the green onion and ginger, pepper aniseed, and boil
3.
Cook for 8 minutes, and the chopsticks can be inserted through
4.
Put an appropriate amount of dark soy sauce on the plate, put the meat skin upwards and put it in a bowl while it is hot to marinate, then dip the other noodles in soy sauce
5.
Then let the skin face up to dry
6.
Heat the pan into the oil to heat up, and fry the pork belly with the skin side down. Cover the pan to prevent the oil from splashing.
7.
Fry as shown in the picture and put it in the freezer for about half an hour.
8.
Change the water repeatedly, wash and dry the pickled vegetables for later use
9.
Mince green onion, ginger, garlic, and mince Sichuan pepper
10.
Heat the pot into the oil and heat, add the Sichuan pepper and Sichuan pepper to low heat and stir fragrant, then add the green onion, ginger, garlic and fragrant
11.
Add the pickled vegetables and stir fry to get the fragrance and prepare for later use
12.
Wash potatoes, peel and cut into thick slices, dip both sides with soy sauce
13.
Take out the pork belly and cut it into appropriate thick slices or thin slices, with or without cutting.
14.
Put potatoes and a small amount of pickled vegetables
15.
Put the skin down in the bowl
16.
Cover with pickled vegetables, mix the light soy sauce, dark soy sauce, sugar, and pepper and mix thoroughly on top
17.
Cover the bowl and steam in the pot for about 1 and a half hours. Serve
18.
Take out the steamed meat, cover with a plate and quickly turn it over into the bowl
19.
Thick film finished picture
20.
Sheet finished picture
Tips:
Seasoning can be increased or decreased according to your own taste
Buy on JD
Buy on Amazon
