Tiger Skin Meat
1.
Clean the pork belly, put the pork belly, ginger, green onion, a little rice wine, and water into the pot, cook until the pork is broken
2.
Pick up and drain the water, use a toothpick to insert holes in the skin, smear the skin with soy sauce, and dry it for later use
3.
Put oil in the pot, put one side of the skin into the pot after the oil is hot, and deep fry until the skin turns brown and small bubbles, turn over and fry a little
4.
After cooling, cut into thin pieces
5.
Put the skin down, put it in a bowl, put star anise, coriander, and ginger on the surface
6.
Take the fermented bean curd out of the bowl and crush it with a spoon
7.
Add rice wine, sugar, salt, thirteen spices and mix well
8.
Pickled vegetables cleaned
9.
Pour the sauce shown in Figure 7 into the meat bowl, then put the pickled vegetables on the noodles and steam them in the pressure cooker for 30 minutes.
10.
After it's steamed, it can be reversed
Tips:
The pork belly must be three-layered meat with skin. The meat is firm and four-square-shaped. Use a toothpick to poke holes in the skin before deep-frying. This will remove the fat and will not taste greasy.
