It's salty and white
By VicentaLakin
Recipe Recommendations
- pork belly 580g
- plum dried vegetables 225G
- red pepper of 3
- ginger 5 pieces
- garlic head 3 petals
- octagonal one
- green onions 2 pieces
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 teaspoon
- oyster sauce 1 teaspoon
- sugar 1 teaspoon
- salt appropriate amount
- rapeseed oil a little
- slightly spicy
- steamed
- several hours
- simple
Steps for It's salty and white
1
Prepare all materials。
2
Scavengers are washed and immersed in water for the night。
3
Three chili, one onion, two ginger, one garlic, cut the end。
4
Cut the bouquets。
5
And put the figs into the pot, with water and wine, and with eight cents and the remaining ginger, garlic and onions. The fire broke open and boiled for 20 minutes。
6
Pick up the flesh and dry it。
7
Scratch on the skin of the bouquet and continue drying。
8
Fill the pot, burn the hot pot in the fire, put it in the bouquets, put its skin down, turn it into the fire。
9
Quick cover the pan and blow up the skin to bubble。
10
After blowing up five flowers, they were immersed in ice water for one to two hours。
11
After the immersion, we'll have five flowers and slices。
12
It's a salsa。
13
I'm going to cut it in a thick slice of fragrance。
14
It's in the clean bowl。
15
Scrambled and dried, cut。
16
Add a littleseed oil to the pot, a little fire to heat up, and add ginger garlic and some peppers to the pot, and turn it up。
17
Change the fire, add prunes and the rest of the peppers, and fall into the rest of the sauce。
18
Set the gravy code on top and next to the broccoli and steam it in the pot for an hour. When it's finished, it's in another bowl。It's salty and white Make Tips
1. I use Huizhou sweet Meigancai (preserved dried vegetable). You can use salty Meigancai or Shaoxing Meigancai; just adjust the amount of salt accordingly, and the flavor will be slightly different.
2. When frying the pork belly, oil will splatter everywhere, so put the meat in quickly and cover the pot immediately. Otherwise, you might get hurt.
3. When frying the pork belly, lift the lid occasionally to check if the skin is burning. You must fry the skin until it bubbles; only then will the finished dish have a wrinkled texture.
4. Soaking the fried pork belly in ice water makes the skin wrinkles on the finished product more pronounced and makes it easier to slice into thick pieces. You can also skip the soaking and slice it directly into thick pieces.
5. The red chili peppers I used are very spicy, so I only added a portion to the hot oil. If you like it spicier, you can put all the minced chili peppers into the hot oil.