How to braised pork with pickled vegetables

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  1. Cut the pork belly into cubes, add cold water to the pot, add salt, green onions, ginger slices, peppercorns, and star anise , cinnamon bark and bay leaves.After boiling the pot, skim off the foam and simmer over low heat for 30 minutes.

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  2. Remove and drain the water, and apply honey evenly on the skin of the meat.

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  3. Heat the oil in the wok until it is 60% hot, put it in the oil pan and heat Fry until the skin of the meat is golden and some of the meat is fried.

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  4. Remove and put into the broth, soak for about an hour, and soften the skin.Lather.

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  5. Remove and let cool, then cut into evenly thick slices.

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  6. Heat oil in a wok, add dried chili peppers, chopped green onions and minced garlic and stir-fry When fragrant, add the soaked prunes, add a little salt, oyster sauce, chicken essence, and stir-fry evenly.

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  7. Dip the cut meat slices evenly into dark soy sauce, skin side down, neatly Put it into a steaming bowl, put the fried prunes on top, spread it out and press it tightly.

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  8.Put it into a steamer, bring to a boil over high heat, and steam slowly for about 90 minutes , take it out and put it on a plate.

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  9.Finished product.