Red Meat in Snow
1.
Prepare green onion, sliced ginger, sesame pepper, star anise.
2.
Wash the snow red, chop finely and set aside. Add oil to the pot, add sesame pepper and star anise and stir fry until fragrant, add green onion and ginger, stir fry, add potherb mustard and stir-fry until broken, set aside.
3.
Wash the pork belly with skin and cut into large pieces.
4.
Add water to the pot, add pork belly, add cooking wine, and simmer for 20 minutes.
5.
Take it out and put it on the tray.
6.
Spread the soy sauce on the skin while it is still hot.
7.
Put a little oil in the pan with the skin facing down, put it in the pan, and fry. Cover the pot to prevent the oil from falling on your body.
8.
Fry until slightly yellow, remove and let cool.
9.
Cut thin slices with the skin facing down.
10.
Put the skin down and put them neatly in the bowl.
11.
Put the fried potherb mustard on top of the meat, add soy sauce, salt, cooking wine, and white sugar. Bring to a boil on a high fire, and steam for an hour on a medium-to-small fire.
12.
Take out the steaming bowl, grate out the soup, bring to a boil, season with very fresh soy sauce, sugar, and thicken the glutinous rice with water starch.
13.
Cover the steaming bowl with a plate, turn it over quickly, pour the meat into the plate, and drizzle with the soup.
14.
Sprinkle with chopped coriander and serve.
15.
Let's take a closer picture.
16.
Start eating!
Tips:
Potherb must be cleaned, considering that it is salty, so use salt and soy sauce in an appropriate amount. When frying the pork skin, cover the pan to prevent oil scalding. Fry on low heat for five minutes to make the skin soft and rotten.
