Steamed Pork with Pork Sauce
1.
Wash the pork belly and soak it in clean water for 2 hours. After soaking in the bleeding water, remove it and wash it for later use.
2.
Remove the old marinade from the refrigerator in advance to thaw.
3.
Put the pork belly in the casserole and the old marinade.
4.
Prepare star anise, cumin, bay leaves, and cinnamon.
5.
Prepare dried chilies.
6.
Take two small tea bags respectively, and bag the spices in 4 and 5.
7.
Put two tea bags filled with spices into the casserole. And add the right amount of rock sugar.
8.
Cover the casserole, boil over high heat and simmer for 3 hours, then let the pork belly soak for 12 hours without removing the lid.
9.
Take a clean basin and add flour and other ingredients.
10.
Add water and stir into catkins with chopsticks.
11.
After mixing the noodles, put them in a warm place and ferment for 1.5 hours.
12.
After taking out the prepared noodles, rub a long strip on the chopping board.
13.
Add 8-9 doses of about 80 grams.
14.
Take one of the agents and knead evenly, and knead into small strips.
15.
Use a rolling pin to press out a long strip of dough.
16.
Roll up the dough sheet from one end and place it upright on the chopping board.
17.
Flatten it by hand and press the seal well.
18.
Roll it into a small bowl with a rolling pin.
19.
Take a saucepan and heat it slightly. Put the finished noodles in the pan, the center of one side turns slightly yellow, turn it over.
20.
Preheat the oven at 190°C, put all the dough cakes in the oven and heat up and down at 190°C for 10 minutes.
