I remember when I was a child, my mother often used this food to solve the problem for my family. So soon it was my turn to eat for my daughters. The children agreed that the taste was not lost to the grandmother hahaha ^;
Take about one-third of the pork belly and immerse it in water for 1 hour.
Wash the front and back of the pork belly thoroughly with salt, use a knife to gently scrape off the yellow material on the surface, soak it in clean water for a while.
Pour 1:2 of red sauce soy sauce and fresh soy sauce, cooking wine, white sugar into glutinous rice, mix well, and let stand for 10 minutes.
Remove the pork belly from the water and rinse it slightly. Sewing the small opening with needlework and leaving a large opening (our small scorpion will also sew)
Add some water to the soaked glutinous rice, use a spoon and even add the glutinous rice to the glutinous rice. Then sew the opening with needlework.
Put in the electric pressure cooker, add water and ginger for 20 minutes, like the pork belly soft and some can be 25 minutes
Wait for the gas in the pressure cooker to run out. Open the lid and take it out together with the soup. Fill it with a container with a lid. If it is cool, it will be better. If it can't be finished that day, dump the soup and put it in a sealed can. Refrigerate, steam it when you eat it!
The amount of glutinous rice must be controlled well. My experience is generally about one-third of the amount of pork belly. It is too bad if it is too small. After taking it out, it must be soaked with soup. Otherwise, the pig's belly will dry and harden the taste... All the openings of the pork belly should be tightly lined. Because the size of the pork belly is small, the amount of glutinous rice and seasonings cannot be accurately determined. Parents must master according to their own experience!