Mother will make some salt vegetables every year, sometimes add some bacon granules to stir fry, super fragrant super rice. When I finished the refrigerator, I found that there was still a large bag of salted vegetables. I suddenly thought that I would like to make salted vegetables and burn white. Just there is pork in the refrigerator. I said that I would do it, haha, the taste is not bad.
Wash the pork belly and put it in boiling water for 10 minutes.
The boiled pork belly is picked up, drained, smeared with soy sauce, a little old-fashioned, and a little bit of honey.
Another pot, hot oil, the next pork belly, leather surface down, the skin is fried until slightly browned. This step of the oil splash is very powerful, it is best to cover the anti-scald.
Put the fried pork belly in a pot that has just been boiled for about 6 minutes. This step is to wrinkle the skin.
Prepare salted vegetables during the process of soaking meat. We are called salted vegetables here, and the province seems to be called dried plum. Yibin sprouts in the supermarket without bagged vegetables are also available. Wash the salted vegetables, control the dried water, then add the chicken essence, ginger and minced garlic. Salted vegetables have salt, so there is no salt when they are fried.
Remove the soaked pork belly, drain the water, cut the slices, then add the appropriate amount of soy sauce, salt, a little bit of soy sauce, and mix well with the pepper.
Stir-fried pork belly.
Place the salted vegetables evenly on the pork belly, steam in a pressure cooker, steam on a large fire, steam for half an hour on a small fire, and turn off the steam until the steam is automatically drained.
After steaming, pour the buckle into the dish.