Yi family’s characteristic salty roasted white practice

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  1. Wash the pork belly and put it in the pot with cold water.Add a few peppercorns and a piece of ginger., two cloves of garlic, about 15 grams of Maotai-flavor white wine, 5 cm long green onions, and the most important thing is to add a little Yi dried sauerkraut (the magic weapon for this dish not to be greasy lies in three auxiliary ingredients: Yi dry sauerkraut, Maotai-flavor liquor, and ginger); Wash the bean sprouts only once and set aside for later use (too much washing will not give enough salt), wash the green onions and cut them into 5 cm lengths, split the star anise, slice the ginger, and chop the shallots into fine pieces and set aside later.

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  2.After about twenty minutes, take out the pork belly and rub the pork skin while it is hot.Color the soy sauce (at this time you can prepare the Yi dried pickled cabbage needed for steaming the meat: boil in cold water, remove and cut into about 5 cm, add a little salt and set aside)

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  3. Fry the pork skin twice: 1.Put oil in the pot, chop the brown sugar into fine pieces and simmer over low heat (be careful not to burn it).Fry the pork rinds.After about a minute, take out the pork belly.(Pour off the oil and clean the pot.) When the meat cools down, the soy sauce will color it again.Add more oil to the pot and fry the pork rinds again.Don’t fry the pork belly for too long.The color will turn brown.That's it

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  4. Cut the pork belly into 5 cm thick pieces and line them up with the skin side down.In the steaming bowl, spread the remaining sauce-flavored white wine evenly on the pork belly as much as possible

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  5. Stir-frying ingredients: Put a little oil in the pot, add onion, ginger, garlic, star anise, drum peppercorns over low heat, stir-fry , add bean sprouts, stir-fry until fragrant, add cut Yi pickled cabbage, mix well and pour onto the pork belly, cover tightly

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  6.Put it into a steamer and bring it to a boil over high heat, then turn down the heat and steam slowly.If time permits, it is recommended not to use a pressure cooker.After about four hours, stop the heat and take out a bowl.Use a bowl to cover the steamed meat.Bowl, hold the upper and lower bowls with your left and right hands at the same time, and reverse it at lightning speed, and a miracle will be born.If you are still not satisfied, please sprinkle some chopped green onion, thank you!