Yipin braised pork

Overview

Everyone is familiar with braised pork. The customary braised pork includes dried bean sprouts, dried vegetables, and dried bamboo shoots. I heard that some places also put sour tofu. They are all local characteristics and everyone is used to them. Today I used dried day lily and dried abalone to steam a dish like this. If your friends like it, you can try it. It’s really cool to entertain guests.

Tags

• hot dishes
• home cooking
• full banquet of manchu and han dynasties
• chili
• cooking wine
• dried abalone
• dried daylily
• pork belly with skin
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare a piece of pork belly with skin. I am so lucky. Why is this pork belly missing half of the skin?

   

2. 2 Wash the pork with fine salt, then rinse and control the water and set aside.

   

3. 3 Add water to the pot and cook the pork until medium done.

   

4. 4 This is how it looks after cooking, with half of the skin visible again.

   

5. 5 Add cooking wine and soy sauce to the bowl, and marinate the cooked pork skin side down slightly.

   

6. 6 Add oil to the pot, add the pork and fry until the skin becomes tiger skin color.

   

7. 7 As shown in the picture, it looks like it is fried. It can be a little older, but not too burnt.

   

8. 8 Cut the fried pork belly into thin and medium-sized slices.

   

9. 9 Soak the day lily and abalone one night in advance and set aside.

   

10. 10 Put the fried pork in a bowl with the skin side down.

    

11. 11 Top with soaked day lily and abalone.

    

12. 12 Make a sauce of your own preference. I use cooking wine and soy sauce. The amount you use depends on your own taste.

    

13. 13 Pour the sauce on top and steam for about 40 minutes. If there are more ingredients, the steaming time will be longer. If it’s less, reduce the time but it shouldn’t be too short. Generally, 30-40 minutes is required.

    

14. 14 Steam the pork belly and cook it upside down, so that one serving of pork belly is completed.