How to make salted pork belly (salted braised pork)

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  1. Prepare the ingredients.

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  2. Pour enough water to cover the meat into the pot and bring to a boil.When the foam is gone, add 3 slices of ginger, a little cooking wine, and a few peppercorns.

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  3. While cooking the meat, chop the ginger, garlic and pickled pepper and set aside..

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  4. Remove the meat when it is cooked until it can be gently inserted with chopsticks.out.

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  5. Wipe off the moisture on the meat slices and quickly touch the soy sauce until absorbed.

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  6.Pour an appropriate amount of oil into the pot and fry the meat until brown Remove when red and have small bubbles, add pork water and soak for 7 or 8 minutes.

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  7.Drain when soaked until soft and wrinkled.

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  8.Cut slices about 2mm thick.

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  9.Put 2/3 of the minced Pixian Douban with ginger and garlic.Sauté the freshly fried meat over low heat until fragrant.

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  10.Pour in the bean sprouts and stir-fry for a while.

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  11. Add the minced pickled pepper and stir-fry a little more Collect the water from the bean sprouts, turn off the heat and set aside.

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  12. Combine the remaining minced ginger, garlic, bean paste, Sichuan peppercorns, and pepper Pour powder, cooking wine, chicken essence, a little salt and soy sauce into the meat slices.

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  13.Stir evenly.

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  14. Place the meat slices skin side down in a bowl, and add the remaining Put the seasoning on top as well.

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  15.Put the steam rack into the pressure cooker and pour in the water.Put the bowl of meat slices in and steam over medium heat for 20 minutes.

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  16. What it looks like when the lid is opened.

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  17. Turn over the plate to complete the preparation process of salted pork belly.