How to do the daily practice of detaining meat in Sichuan?

1. Material: 500g pork belly, a little mash juice, a glass of beer, 25g soy sauce, a little star anise and a little pepper.

2. Wash the pork belly, cook it until it is 8% mature, take it out, and spread mashed potato juice on the surface while it is hot.

3. Heat the wok until the surface of the meat skin is hot to golden tiger skin color, and put it into exothermic water to soften the skin.

4, meat slices, about 2-3 mm thick, the thicker and wider, the more refreshing it is.

5. Mix the beer with soy sauce and the remaining mash, soak the meat slices in it and color them, and put the skin at the bottom of the bag in a big bowl. Sprinkle Jiang Mo and salt on the meat, and then spread chopped bean sprouts on the surface of the meat.

6, on the steamer, steam for 30 minutes on high fire, then steam for 30 minutes on low fire, and take it out.