How to steam pork belly?

Accessories: pork (fat and thin) 250g ham 50g winter bamboo shoots 100g coix seed 50g.

Seasoning: 40 grams of salt, 8 grams of onion, 2 grams of pepper, 2 grams of monosodium glutamate, 5 grams of vinegar, 8 grams each.

Steaming pork belly:

1. Pour 25 grams of refined salt and vinegar into the stomach, rub it off on a clean cement board, then rinse it twice with clear water, put it in a boiling water pot for about 20 minutes, and take it out to remove the oil tendons outside the stomach;

2. Wash pork, ham and winter bamboo shoots respectively, cut them into small particles 0.6 cm square, put them in a bowl together with the soaked Coicis Semen, add 10 g of refined salt, mix well and pour them all into the stomach;

3. Put the filled belly into a 1 bowl, put it into a steamer, steam it for 1 hour first, then pour the broth into the bowl and steam it with 5 grams of refined salt for 2 hours;

4. Put monosodium glutamate, pepper noodles and chopped green onion before serving, mix well and pour into a deep dish.

For more information about steamed pork belly, please check Mint.com Food Bank/Restaurant/Qingzheng and Baodu.