Steps of dry steaming pork belly, how to make dry steaming pork belly delicious.

Ingredients: pork tripe, a pepper, 15g salt.

Dry steaming pork belly

Wash pork belly with flour and salt and put it in a large ceramic bowl (because there will be a small amount of soup when steaming, you can't use a plate)

Take about 15g pepper, and mash it slightly with garlic paste to crack most of the pepper. It is best not to use pepper, the taste will be much worse (it is ok not to use pepper instead, and the amount should be reduced as appropriate)

Sprinkle shredded pepper and salt evenly on the inside and outside of the pork belly, which is convenient for the pork belly to taste (the salt used here is twice as much as the usual cooking, and the pork belly needs salt to be delicious)

Steam 1 hour for 30 minutes after the steamer is started. When steamed for about half an hour, the pork belly will shrink and swell like this. You need to turn it over with chopsticks to avoid excessive shrinkage and jacking up the lid!

Cut it open on the plate when the time is up. If you want to entertain guests, you need to cut it out and watch it. Set the plate! (the noodles at the bottom of the soup are called advanced ~)