The practice of forbidding eating meat

The practice of detaining meat is as follows:

Ingredients: 400g of pork belly with skin, 50-80g of dried plum, 2 slices of onion, 2 tablespoons of fermented milk, extremely fresh soy sauce 1 tablespoon, oyster sauce 1 tablespoon, half a spoonful of white wine, half a spoonful of sugar, 3 slices of ginger, 1 onion, appropriate amount of oil, a small amount of soy sauce and cooking wine.

Steps:

1, chopped green onion, ginger slices for later use.

2. Cook pork belly with skin in cold water, add onion and ginger slices and cooking wine and cook thoroughly.

3. When the meat is cooked, drain the water and put a layer of soy sauce on the skin while it is hot until the surface is dry.

4. Heat a proper amount of oil in the pan, put the pigskin down, fry it in a hot oil pan until the pigskin surface is colored, and take it out after bubbling.

5. After cooling, cut into large pieces of meat with a thickness of 5-7 mm and a length of 7-8 cm.

6. Put the sliced meat into a container, add fresh soy sauce, oyster sauce, fermented milk, a small amount of white wine and white sugar, mix well, marinate and taste, and put it in the refrigerator overnight.

7. Put the marinated meat slices into the bowl evenly, with the peeled side at the bottom.

8. Soak dried plums in clear water for more than 2 hours, wash them, cut them into several sections, squeeze out the water, spread them on the meat, then pour in the original bacon soup and steam them in the pot for 2-2.5 hours.

9. Take out the steamed big bowl, put it in a place that is not hot, hold the bowl with your hands, and gently pour the soup into the pot.

10, add a spoonful of starch to the soup, boil over low heat, and stir to make it less juicy.

1 1. Cover the big bowl with a plate, buckle it with both hands instantly, and remove the big bowl to form a "meat button" shape. Pour the freshly cooked sauce on the braised pork and sprinkle with shallots at last.

12, finished product.