Share the practice of detaining meat in Sichuan.

1, ingredients: pork belly, Yibin sprouts.

2. Accessories: pepper, ginger, star anise, clove, soy sauce, sugar, soy sauce and salt.

3, pork belly cut into large pieces, boiled in water until the blood has just been collected, slightly cooled after picking up, smeared a small amount of white sugar and soy sauce on the skin, let it be colored, and dried until the surface is almost the same.

4, put less oil in the pot, put down the skin and fry until the skin is golden. After putting oil in the pot, put the meat slices in, with the skin facing down, then cover them and light them. After listening to a noise in the pot, I think it's almost enough. After closing, remove the cover.

5. Cut the fried meat into slightly thick slices and spread the epithelium at the bottom of the bowl.

6. Make juice with soy sauce, a little sugar, proper amount of water and salt, pour half of it on the meat, and then add some pepper, star anise, clove and shredded ginger.

7. Spread a layer of Yibin sprouts on the sliced meat, then pour the remaining half of the juice on the sliced meat, and add some pepper, star anise, clove, ginger and pressure cooker to steam for about 40 minutes.