at the end Pork belly and steamed pickled mustard

Overview

How to cook at the end Pork belly and steamed pickled mustard at home

Prepare 200 grams of pork belly (peeled, if you like fatter, choose the front section) and 2 packs of pickled mustard.
Cut the pork belly into about 1 mm slices (if you find it difficult to cut, you can freeze the meat for more than 10 minutes before cutting).
Put it in boiling water and blanch it until it changes color, then pour it out and wash it in cold water.
Add oyster sauce, soy sauce, pepper, chicken essence, white wine and cornstarch, mix well, add a little sesame oil and marinate for ten minutes.
Spread evenly on a flat plate and place washed mustard on top.
Bring the water to a boil, steam over high heat for eight minutes, then open the lid and sprinkle with chopped green onion.