How to buckle meat with sauce in Pingnan, Guangxi?

How to buckle the meat ingredient juice: take the fermented bean curd out of the bowl and crush it with a spoon. Add rice wine, sugar, salt and thirteen spices and mix well.

Braised pork with tiger skin

Materials:

Ingredients: 500g of pork belly, and 50g of Chinese cabbage/kloc-0.

Accessories: soy sauce 10g, edible oil 300ml, shallot 15g, ginger 10g, 50ml of yellow wine, 5g of coriander, 2 star anise, 2 fermented bean curd (red), sugar 10g and 3g of thirteen spices.

Steps:

1. Wash pork belly, put it in a pot with ginger slices, a little yellow wine and water, and cook until the pork is cut.

2. Pick up and drain the water, insert a hole in the skin with a toothpick, put some soy sauce on the skin and dry it for later use.

3. Put the oil in the pot. When the oil is hot, put one side of the skin into the pot, fry until the skin turns brown and bubbles appear, and turn over and fry slightly.

4. After cooling, cut into thin slices.

5, skin down, code into the bowl, put star anise, coriander and ginger on the surface.

6. Take the fermented bean curd out of the bowl and crush it with a spoon.

7. Add rice wine, sugar, salt and thirteen spices and mix well.

8. Wash the cabbage.

9. Pour the sauce in Figure 7 into the meat bowl, then put the cabbage on the noodles and steam it in a pressure cooker for 30 minutes.

10, after 30 minutes, take out the pan, buckle the plate with a bowl, turn it over and buckle the meat.