Secret salty roasted white

Overview

Although she is a woman, she especially likes to eat pork belly, especially the salty roasted pork belly made by Ma Ma. Now that I work outside the home, I can’t eat Ma Ma’s food a few times a year, so I cook it according to my own taste. I didn’t expect it to be quite successful. It’s a small sense of accomplishment, but the process is a bit troublesome.

Tags

• private kitchen
• sichuan cuisine
• dried chili pepper
• old soy sauce
• pork belly
• vinegar
• white sugar
• winter vegetables
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 I forgot to take a photo of the meat being cooked. Wash the meat and add Sichuan peppercorns and old ginger in a pot under cold water until chopsticks can be inserted into the skin of the meat and set aside.

   

2. 2 After the meat is cooked, add the sauce, mix the dark soy sauce, vinegar, sugar, and salt on a plate and set aside.

   

3. 3 Spread the cooked meat with sauce and set aside for coloring.

   

4. 4 Heat oil in a pan, put the skin side of the meat in and fry it to make it look better. Remember: Be sure to cover the pot with a lid, as the oil will collapse violently to prevent injury.

   

5. 5 This is what the meat skin looks like after it's fried. After it's fried, put it in cold water and it will look more wrinkled when steamed.

   

6. 6 Forgot to mention, add pepper segments to the winter vegetables, stir-fry the Sichuan peppercorns, add the winter vegetables and steam for about 2 hours after all the meat is cooked. It doesn't get greasy after steaming for a long time. I like the melt-in-your-mouth texture.

   

7. 7 This is the finished product that is placed on a plate after steaming. Pay attention to safety when placing it on the plate and avoid getting burned.