Salty White
1.
A piece of pork belly with skin, add ginger, pepper, and cooking wine in water, cook until the chopsticks can be slightly pricked, and cook the inside until half cooked.
2.
Spread the sweet noodle sauce and dark soy sauce while the pork belly is hot. Spread more on the skin
3.
Put rapeseed oil in the pot, it must be rapeseed oil, add spices and fry until fragrant, stir-fry the oil especially spicy, then remove the spices, if you find it troublesome, you can use rapeseed oil directly
4.
Now it is very important to start the frying step and take care not to splash the oil on your hands. Be sure to quickly throw the skin down into the pot, cover the pot, and fry it on high fire so that the oil will not splash on your hands.
5.
Fry for two minutes, turn off the heat, turn the meat over when the oil does not spill out, fry the meat under the remaining temperature of the oil once, then remove the pork belly and cool it for later use
6.
Prepare dried pickles and tempeh
7.
After cooling, cut the pork belly into thin slices and steam it slightly, and pour some dark soy sauce
8.
Put the dried pickles on the well-sized meat, and steam in a steamer on water for 20 minutes
9.
The other empty plate from the pot looks very fat in the meat button plate, but it's not greasy at all. It's a meal
