1. First, burn the skin of the pork belly in an iron pan. Then soak it in water and use a knife to hang off the paste of the stool.
2. Then pat a small piece of old ginger through. Boil a large pot of boiling water, put the pork belly and cook for about 15 minutes.
3. Arrange the required materials during the cooking process, and cut the salted cabbage head into granules. The brown sugar is steamed into water in the basket. Old ginger slices. A little old smoker. A little cooking wine, 6 pickled peppers, cut in half.
4. Scoop up the cooked pork belly and wipe dry with a white cloth. While the heat is still there, use a brush to evenly spread the wine on the surface of the meat 3 times.
5. Then use an old brush to apply repeatedly on the surface of the skin. Until the color is even.
6. Put 500 grams of vegetable oil in the pot and "actual consumption 25 grams" 70% hot fried pork belly. Knowing that the skin is golden brown, pick up the meat. Note; it is best to use a spatula to pad underneath so that it is not easy to stick to the pot.
7. Brush the surface of the pork belly with brown sugar sauce. Fry in the pot again. At this time, you can cover the pot to prevent the oil and water from splashing and scalding people, but you should still pay attention to the fire not too big or too small. Just use medium heat,
8. Until the surface of the skin blisters. The frying is successful if the coloring is even.
9. Flip the meat under the skin on top of the meat. Cut into thin slices. Fill the bowls in the middle and then on both sides.
10. Put the salted cabbage in turn. Bean drum. Salt, light soy sauce, ginger slices, pickled peppers. Pepper. Chicken Essence.
11. Steam on high heat for about 60 minutes. When out of the pan, use a plate larger than the bowl to buckle it. Just flip the bowl upside down.
12. Special Note. If you have time. Don't leave the pot after turning off the heat. After using the remaining temperature for 2 hours, the taste is even more domineering.
