How to make the meat pieces in Sichuan delicious?

The color is also particularly attractive. Let's see how this lump of meat is cooked.

Ingredients: pork belly 800g, dried plum, ginger, star anise, garlic, Redmi pepper, cooking wine, bean paste, lobster sauce, white wine, rock sugar, pepper and rice wine.

Step 1: First, we carefully clean the prepared pork belly with clear water, then drain the water and put it in a bowl for later use. After peeling and washing ginger, cut it into pieces and put it in a bowl for later use. After peeling and washing garlic, beat garlic evenly with the back of a knife and put it in a bowl for later use.

Step 2: Prepare a basin of clean water, and then soak the dried plums in the water. After soaking the dried plums, rinse them with clear water, drain the water, then cut the dried plums into powder and put them in a bowl for later use.

Step 3: Pour a proper amount of water into the pot, then put the pork belly skin down into the pot, cook the pork belly thoroughly with a big fire, and then take it out of the pot. Then we dry the water on the surface of the pork belly with kitchen paper towels, stick a small hole in the surface of the pork belly with toothpicks, and then apply a little white wine to dry for later use.

Step 4: Pour proper amount of cooking oil into the pot. After the cooking oil in the pot is heated to 70%, we will put down the cooked pork belly skin and fry it in the oil pan. After the pork belly is fried to golden brown, take it out of the pot and quickly put it in cold water. After the pork belly is cooled, take it out and drain it, then cut it into small pieces and put it in a bowl for later use.

Step 5: Next, we add a proper amount of cooking wine and bean paste to the bowl filled with pork belly, then we stir it evenly by hand and marinate it for about 10 minute. Then we add some cooking oil to the pot. When the cooking oil in the pot is heated to 70%, we put the prepared dried plums into the pot, stir-fry them for a while, and then add some pepper, oyster sauce, rice wine, rock sugar and chicken essence.

Step 6: We put the pickled pork belly skin face down, then add a proper amount of lobster sauce on the surface, then pour all the dried plum vegetables into a bowl, and then steam them in a pressure cooker for about an hour. After steaming, put the pork belly bowl upside down in the prepared casserole, sprinkle with chopped green onion and eat.

That's how Bian Xiao made this large piece of Sichuan meat. Attractive color, soft meat, fat but not greasy, especially delicious.