Sichuan-style Salted Vegetable Meat
by Polycentric
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. 1. Wash the whole piece of pork belly (must be this step), add water to the pressure cooker, add pork belly, ginger slices, and peppercorns, cover and cook for 18 minutes and turn off the heat. 2. Put a little oil in the iron pan and fry sugar to color the skin until the skin is crispy (the effect of this step is to further remove the taste of the skin, and the color is good). 3. After the meat temperature drops, slice it for later use.
2. Cut the sprouts (or salted vegetables) into small pieces, place the cut pork belly neatly on the bottom of the bowl, and prepare the dried chili, sliced ginger, pepper, sugar, and bay leaves.
3. Cover the sprouts evenly on the pork belly, and then cover the sprouts with dried chili, sliced ginger, pepper, sugar, and bay leaves
4. Add the right amount of soy sauce
5. Put it in the pressure cooker and cover and steam, turn off the heat for 25 minutes
6. A bowl of steaming salted vegetable meat is out of the pot!
Tips:One is to burn the skin of raw pork belly, and the other is to color the cooked pork belly and make it crispy.
