Salty White
1.
Boil water in a pot, add sliced ginger, put the whole piece of pork belly with skin into the water and cook until it is mature
2.
After picking it up, apply a layer of soy sauce on the skin while it is still hot, and let it dry. If it is not dry, oil will splash around during the next step of frying.
3.
Heat up the pan, pour in the right amount of cooking oil, put the skin down into the pan and fry until the skin is brown and red, and the skin should be fried until brown and red and slightly bubbling
4.
This is deep-fried meat. Look at the color. The skin is slightly wrinkled.
5.
Pick up the fried meat, put it in cold water and boil, turn off the heat and soak
6.
You can see that the skin of the cooked meat has been blistered, so that the skin of the steamed meat is slightly wrinkled and it is convenient to cut
7.
Leave a little oil in the pot, add 2 tablespoons of sugar
8.
After fry the caramel color, turn off the heat, add an appropriate amount of light soy sauce and turn off the heat
9.
Finely chop ginger
10.
Cut the meat to the desired thickness and size, not too thin, the skin and fat part will be steamed during steaming
11.
Pour the fried sugar into the meat and spread the sauce evenly
12.
Put the meat evenly in the bowl
13.
Prepare Yibin sprouts, if you can’t get them, you can use dried pickles or winter vegetables
14.
Cover the sprouts on the placed pork belly, sprinkle with ginger and dried peppercorns.
15.
Steam in the pot, turn to medium heat and steam for 1 hour after the high heat is boiled
16.
After being steamed, it is turned upside down on the plate, a plate is bright and clear, oily, sticky but not greasy, and the whitening is finished; this process may seem complicated, but in fact, it’s not that way after it’s done step by step. hard
Tips:
1. When buying pork belly, it is best to buy a large piece, not a small piece, so that it is more convenient and easy to cut when it is fried;
2. The function of soaking is to soak the skin soft so that it can be cut into pieces, because the skin has already been deep-fried during frying in the oil pan. If you don't soak hot water, it is easy to cut off the skin when cutting, so this step cannot be omitted;
3. It is best to choose rapeseed oil as the oil, it will be more fragrant and the color of the skin will be better;
4. Don't cut too thin, so that the skin and fat part will be steamed during steaming;
5. The first step of frying the pork skin is more "dangerous". It is recommended to cover the pot and turn on the fire to avoid harming the innocent. Be careful!
