Sprout Meat

Sprout Meat

1. Wash the pork belly in one piece.

2. Divide into two pieces and boil in the pot, skim the froth, and pour the cooking wine.

3. Add ginger slices and cook for eight minutes, turn off the heat and simmer for half an hour.

4. Remove the pork belly and put it on the plate, and let the pork skin drain.

5. Take the electric baking pan without putting oil, the pig skin is facing down, and the surface of the pig skin is fried to brown. You can also fry the four sides together. If you don’t have an electric baking pan, you can also use a wok to fry the pork rinds. Be sure to drain the water, otherwise the oil will splash. If you don't like greasy, you can dry it in an electric baking pan.

6. Fry it into a brownish state and soak it in the brine of the previous boiled meat for half an hour.

7. The soaked pig skin will appear wrinkled, and it will be more beautiful when steamed later.

8. Add dark soy sauce, light soy sauce, salt, brown sugar water.

9. Spread the seasoning on the pork, color the pork belly, finish the color, and put it in the freezer for half an hour.

10. Next, prepare broken rice sprouts.

11. Soak the sprouts and change the water several times. It has two effects. One is to wash away the sand in the sprouts, and the other is to wash away the salt in the sprouts.

12. Heat up the wok and add oil, add the minced ginger and chili and sauté until fragrant.

13. Put the sprouts in a wok and stir fry, you can taste the salty, because the number of washing before, a little bit lighter, put some light soy sauce in the right amount.

14. The fried sprouts are set aside.

15. Take out the sliced pork belly from the refrigerator, put the sliced pork belly into the seasoning for coloring, and spread the skin down evenly to the bottom of the bowl.

16. Spread the fried sprouts on top and steam them in an electric pressure cooker for 15 minutes.

17. Take out the steamed pork meat from the pot, pour out the soup in a small bowl, then take the plate and cover it on the bowl, turn the plate down, the pork meat will be poured out completely.

18. Put the poured soup into a pot to heat, take a small amount of starch and add water to make the juice.

19. Pour the thick soup onto the surface of the pork, sprinkle some chives and chili.

20. Sprouts buckle the meat.

21. You can also blanch some vegetables for serving.