Braised Pork with Salted Vegetables

1. Prepare a square piece of pork belly with alternating fat and lean. The square shape is because it will be sliced and shaped later, and the alternating fat and lean texture will not be greasy or greasy to eat. Use an eyebrow scraper to scrape off the fur on the skin, and I use an eyebrow trimmer to solve the problem. Place an appropriate amount of cold water in the pot, add large scallions, ginger slices, and some home style spices: cinnamon, star anise, fragrant leaves, and a few Sichuan peppercorns. Boil for seven or eight minutes, then remove and set aside for later use

2. If you are using moldy dried vegetables, you need to soak them one night in advance. I am using wet salted vegetables, so there is no need to soak them. I bought them online, and after opening the package, they need to be washed several times with warm water because the salted vegetables need to be washed away with salt and squeezed dry by hand

3. Cut into small pieces

4. Now start making holes in the skin of the meat. If you have toothpicks at home, they can be used, and the entire skin of the meat should be covered

5. Let's start coloring now. Find a larger flat plate and pour in an appropriate amount of dark soy sauce

6. Spread evenly around the meat with your hands, be sure to spread it evenly

7. Soak the skin facing down in a plate with dark soy sauce for about ten minutes

8. After soaking, drain the soy sauce. If time is tight, use kitchen paper to suck it up a little because if there is water when frying later, it may cause burns

9. Put a little oil in a flat bottomed pan, and the oil should cover the skin. After heating it up, put in the meat pieces with the skin facing down. After a few seconds, use a spatula to move them to prevent the skin from sticking to the pan. If you are afraid of oil splashing, you can cover the pan. Generally, it takes more than a minute for the spatula to move and check how the pan is frying. Once the skin turns golden, you can take it out

10. Cut garlic and ginger into small pieces, and foam the white section of scallions

11. Continue to heat the remaining oil from frying the meat over low heat, add garlic and ginger foam, and stir fry until fragrant

12. Personally, I think it's better to add a little spicy food, so I added dried chili peppers and stir fried them together

13. Add salted vegetables, stir fry well, and add a spoonful of cooking wine

14. Stir fry for about three minutes and add an appropriate amount of chicken powder. Discard the sugar and take out of the pot. You can try it here. Do you need to add salt

15. In a small bowl, pour in the dark soy sauce that has just been applied to the meat, add a little sugar, light soy sauce, beer, and white pepper, and mix well

16. After the fried meat cools down, cut it evenly into slices. Actually, I think it's a bit thicker and delicious

17. Evenly spread the freshly mixed sauce on each sliced meat

18. Place the cleaned meat skin facing down, one piece next to another, evenly spread at the bottom of the large bowl to be steamed

19. A portion of the chopped meat is placed on top of the pre packaged meat and arranged around it

20. Pour the stir fried salted vegetables into the bowl and hold them tightly in one circle with a spoon

21. I used a regular pot and steamed it with water, which takes about an hour and a half. If I were using a pressure cooker, it would probably take about 40 minutes. Alternatively, I could make multiple servings at once, take them out and let them cool. Don't invert them and refrigerate them. When eating, just take them out and steam them

22. Take out the steamed meat, put a bowl directly on top, flip it over, and then use chopsticks to slightly organize the shape. Be careful not to scald or slip your hands, as I would have almost failed

23. There will be soup in the steamed meat bowl, pour it into a small bowl, which is also an essential step for this dish to taste delicious

24. Pour the soup into the pot, heat it up, and add the pre mixed starch to thicken the sauce

25. Evenly pour the sauce soup over the meat, wow, it looks so good. Don't skip it. It's not an exaggeration to say that drooling is rampant

26. In fact, I personally think that the first meal of this meat is not finished, and the second meal is steamed to make it even more delicious. Oh, this dish is always better the more it is cooked

27. Do useful things, say brave words, think of beautiful things, sleep soundly, and use time for progress rather than complaining. May you meet such a person, may you become such a person. ​​​​