Salted Vegetables
1.
Prepare a square piece of fat and thin pork belly. Sifang is because it’s not good to eat and won’t be greasy when it’s ready to be sliced. Use a knife to shave your eyebrows and shave the fur on the skin. I trim my eyebrows. Put the right amount of cold water in the pot with a knife, add scallions, sliced ginger, and some homemade spices: cinnamon, star anise, bay leaves, a few peppercorns, boil it and cook for seven or eight minutes.
2.
If you use moldy dried vegetables, you need to soak them one night in advance. I use wet salted vegetables, so there is no need to soak them. I bought them online. After opening the package, I need to wash them with warm water several times because they are salted. Wash away the salt and squeeze the water dry by hand
3.
Cut into finely divided pieces
4.
Now start to make holes in the skin. If you have a toothpick at home, the toothpick is fine. You need it on the whole skin.
5.
Now let’s start the coloring, find a larger flat plate and pour in the right amount of soy sauce
6.
Spread evenly around the meat with your hands, be sure to spread evenly
7.
Soak the skin down on a plate with soy sauce for ten minutes
8.
After soaking, drain the soy sauce. If you are in a hurry, use kitchen paper to soak up a bit. It will fry if there is water during the fry. If you are not careful, you will burn.
9.
Put a little oil in the pan, and the oil can cover the skin. After heating, put the meat with the skin facing down. After a few seconds, use a spatula to shovel it to prevent the skin from sticking to the pan. You can cover the pan with the lid. For more than a minute, shovel the spatula to see how it's frying. The skin is golden and you can pick it up.
10.
Mince garlic and ginger, mince white onion
11.
Continue to heat the remaining oil of the fried meat on a low heat, add garlic and ginger foam until fragrant
12.
I personally think it’s better to add a bit more spicy, so I add dried chili and stir fry together
13.
Add salted vegetables, stir and stir well, a spoonful of cooking wine
14.
Stir-fry for about three minutes, add an appropriate amount of chicken powder, throw away the sugar and cook out, you can taste it here if you need to add salt
15.
Pour the dark soy sauce that has just spread the meat into a small bowl, add a little sugar, light soy sauce, beer, white pepper and mix well
16.
The fried meat is cooled and cut into even slices. Actually, I think it’s a bit thicker and delicious.
17.
Every piece of meat that is cut is evenly smeared with the just-tuned sauce piece by piece
18.
The skin of the smeared meat is facing down, one piece next to each other and evenly yarded at the bottom of the big bowl to be steamed
19.
A part of the minced meat is placed on top of the well-coded meat, and it’s all around
20.
Put the fried salted vegetables into the bowl and stuff it all around the bowl, and press it tightly with a spoon
21.
I use an ordinary pot, steamed with water, about an hour and a half. If you use a pressure cooker, it’s probably about 40 minutes. [You can also make a few more portions at a time, and let it cool after taking it out. Don’t turn it upside down, and refrigerate it. , Just take it out when you eat it and just steam it.]
22.
Take the steamed meat out, buckle a bowl directly on it, turn it over, and use chopsticks to sort out the shape
23.
There will be soup in the steamed meat bowl. Pour it into a small bowl. This is also an essential step for this dish to be delicious.
24.
Pour the soup into the pot, heat it up, add the pre-adjusted water and starch to thicken
25.
The well-mixed soup is evenly drizzled on top of the meat. Wow, it’s good to see it. Drooling is not an exaggeration at all
26.
In fact, I personally think that this meaty meat is more delicious after the first meal is not finished, and the second meal is continued to steam. This dish is originally the better the time it is cooked.
27.
Do useful things, say brave words, think about beautiful things, sleep well, and spend time on progress instead of complaining. May you meet such a person, and may you become such a person.
Tips:
Those who like food can follow me weixin: Rei6421, and I can also follow my weibo: Mei Sister’s Petty Bourgeoisie. On WeChat, I usually share some of my daily delicacies. If you don’t know how to trust me, there are also food groups you can apply for.
