Salted and dried vegetables with minced meat

1. Clean the pork belly thoroughly and remove any impurities.

2. Add an appropriate amount of water to the pot and add a few Sichuan peppercorns.

3. Add pork belly and cook until there is no blood.

4. Remove the water and try to wipe off the moisture on the surface as much as possible.

5. Apply dark soy sauce on the skin and wait for a few minutes to color it.

6. Gently apply a layer of rice wine, which is the key to wrinkling the skin and can be omitted if not present.

7. Fry in oil until golden brown.

8. Take out the side of the skin and let it cool with water.

The skin color produced in this way is very beautiful.

10. Cool and slice.

11. Add an appropriate amount of salt, light soy sauce, dark soy sauce, a little white sugar, and thirteen spices.

Mix well and marinate for a moment.

13. Wash salted and dried vegetables several times to remove excess salt.

14. Squeeze dry water vigorously and chop ginger, garlic, millet, and chili into small pieces.

15. Place the marinated meat slices and skin facing the bottom of the bowl.

16. Add an appropriate amount of oil to the pot and heat it up to 60%. Then add ginger, garlic, spicy millet, and Sichuan peppercorns and stir fry until fragrant.

17. Add salted and dried vegetables and stir fry for a moment. Add an appropriate amount of chicken powder and light soy sauce and stir fry evenly. Turn off the heat.

18. Place the stir fried salted and dried vegetables on top of the sliced meat.

19. One hour in a voltage cooker.

20. Take it out and flip it upside down with a plate.

21. A popular way of eating now is to pair it with lotus leaf clips, which are delicious and fat but not greasy!