-
1
Prepare the main ingredients: about 1,000 grams of pork belly and 500 grams of prunes soaked in water. -
2
Ingredients for cooking meat: three-piece set of onion and ginger cooking wine to remove fishy smell, a little pepper, cinnamon, bay leaf and star anise. -
3
Put the meat skin side down and rub it back and forth in the pot to remove the fishy smell, as shown in the picture. -
4
Scrape the skin of the pork belly clean, put the pork belly into the pot under cold water, add the cooking ingredients, add a little salt, 3 spoons of cooking wine, bring to a boil over high heat, then turn to medium-low heat and simmer for 30 minutes, until chopsticks can pierce through it. Just meat. -
5
Take it out and while it is still hot, prick the skin of the meat repeatedly with a fork to wipe off excess water. -
6
Apply dark soy sauce and let it dry for 20 minutes (can be applied 2-3 times repeatedly). -
7
Put a little oil in the pot, fry the meat skin side down over medium-low heat until the meat skin turns color. Remember to close the lid to prevent splashing. -
8
After frying, soak in cold water for 20-30 minutes to remove the tiger skin. -
9
Make the sauce: 5 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of rice wine, a little white pepper, 1 spoon of white sugar and mix evenly. -
10
Wash the prunes several times, add appropriate amount of oil and shredded ginger, and stir-fry until fragrant (you can pour in the juice that comes out of the meat skin). -
11
The meat skin looks like this after soaking, with wrinkles on the surface like tiger skin. -
12
Cut into equal-sized slices. -
13
Dip the meat slices into the sauce and put them into the bowl with the skin side down. -
14
Put in the prunes and pour in the excess juice. This method can make 5-6 bowls. -
15
Steam over high heat for 2 and a half hours. Remember to add water during this period to prevent the pot from drying out. This is done (as shown in the picture). -
16
Place it on a plate, and the pork with dried plums and vegetables is completed. -
17
It is salty, soft and glutinous, fat but not greasy. It is delicious with rice and lotus leaf buns.
Tips
1. If you make more than you can eat at one time, you can store it in the refrigerator and steam it as you go, which is very convenient.
2. Dark soy sauce plays a coloring role. You can also apply honey on the fried pork skin instead. If you don’t like the dark color of the sauce, you can add less dark soy sauce and use it flexibly.
3. When frying the meat, try to control the moisture, wipe it with kitchen paper, and cover it to prevent injury from oil splashing.