Steamed Pork
Overview
The pork belly is smooth and mellow, fat but not greasy, and tastes soft and mellow. The salted vegetables absorb oil, and the pork belly will take on the fragrance of the salted vegetables. You will know it after eating it, and your mouth will be full of flavor! Now that living standards have improved, people are not very fond of fat meat😊, but our family likes it. The weather is getting colder and it is the season of autumn fat. Someone asked for this dish. Well, I made it today!
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Ingredients
Steps
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Prepare ingredients
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Clean the meat and cut it into 2 pieces! Remove the breast, add cold water to the pot, add a few slices of ginger, pass the minced water over the meat, cover and cook for ten minutes,
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At this time, we adjust the sauce, add an appropriate amount of pepper, soy sauce, ginger, chicken essence, MSG, salt, and mix thoroughly (add a little salt, because the salted vegetables have a salty taste, if your family eats light food, do not add salt)
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Salted vegetables, cut into small pieces. The kind I bought is not cut, and is pickled with the leaves of green vegetables. (You can also use bean sprouts.) This tastes just as delicious to me
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Remove the meat and drain the water, skin side up (the water in the pot cannot reach it, keep it for later use)
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In a dry pan, add a little oil, a small spoonful of water, and brown sugar and bring to a simmer over low heat, stirring constantly to prevent sticking (it is best to use a non-stick pan)
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Boil until the color of the sugar is like rice dumplings. Be sure not to overdo it and turn off the heat
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When the water on the skin dries, brush it with sugar color. Brush it twice. Wait until the water on the skin dries before brushing again! (If you find it troublesome to make the sugar color, you can brush it with soy sauce instead, but the skin of the steamed meat should be darker when brushed with soy sauce, and the skin of the steamed meat with brown sugar should be redder)
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Rinse the salted vegetables repeatedly with water. If there is any sediment, (no matter what kind of salted vegetables you buy, you must wash it if there is sediment. If you don’t believe it, try it, unless you make it yourself). Squeeze out the water with your hands.
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Add a little oil, ginger, and peppercorns to the pot (if you like spicy food, you can add a few pieces of dried chili pepper and stir-fry together) over medium heat and stir-fry until fragrant,
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Add salt to the vegetables, stir-fry until fragrant, and stir-fry to dry out the water!
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Pour an appropriate amount of oil into the pot, set the heat to medium, put the meat skin coated with brown sugar, and fry the skin side down. Be careful with the frying oil. I cover it with a pot lid, or hold it in front like a shield. 😄 Look over to see if the skin is in good condition. Don’t burn it. This is how it looks when fried. It’s ready!
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Remove, rinse with water, and scrape off the thick black shell with a knife,
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Put the skin side down into the water you just boiled, and cook for another 5 minutes. This step is important. The skin of the meat will be glutinous only after it is steamed.
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Take it out, wait for it to cool and cut into small slices. Submerge it in the juice you just prepared and submerge every slice. In this way, each slice of steamed meat will have a color but not white. Squeeze out the water and put it into a bowl. Place it evenly. I made two bowls!
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Grab the salted vegetables on the meat, spread it evenly, cover the meat well, press it, and put two bowls in
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Put it in the pot, add water, bring to a boil over high heat, turn to medium heat, and steam for about 1 hour! Be careful not to let the water boil dry, check midway and add water!
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Wrap it in a cloth and take it out. Be careful not to burn your hands. Let it cool slightly. Put a plate on it and turn it over. It tastes so delicious!
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Serve! It smells so good that as soon as someone enters the room, he calls for food! 😄
