1. The ingredients, I made the lotus leaf cake the night before, put it in the refrigerator, just return it to the pot and heat it up.
2. Slice the pork belly, slightly thicker, and point. Look at the pork belly I bought, it really has five layers.
3. Put ginger slices and peppercorns in a pot, blanch the pork belly. Remove the cold water and wash. Pluck the hairy ones.
4. After the peanuts are deep-fried, crush them together with the coriander.
5. Stir-fry the pork belly and stir-fry until it turns slightly yellow. It's a bit dry.
6. Add shredded ginger, red pepper, star anise, five-spice powder, stir-fry, put a tablespoon of light soy sauce, half a tablespoon of dark soy sauce, five or six rock sugar, a bowl of water, boil on high heat, and simmer for 20 minutes.
7. Add salt, hot pepper, and stir-fry.
8. Just add some MSG to enhance the flavor.
9. When eating, the lotus leaf cake is sandwiched with meat, ground peanuts, and parsley, together. It's a bit similar to Rou Jia Mo.
Tips:Afterword:
1. There is no oil in the whole process, only the oil from the pork stir-fry.
2. This is actually similar to hot-cooked pork with hot peppers, but it is drier and tastes less plump, but it is particularly fragrant. This time the soy sauce needs to be put a little more in order to look more "bacon".
3. The ratio of soy sauce to soy sauce must be mastered. If you want a lighter color, you should use more soy sauce, less soy sauce, or even hold on. If you like Shanghai cuisine, you can add more.
4. The texture and taste of the pork belly produced in this way is really a bit like bacon.
