Home-cooked practice of steaming bowls of meat in Shanxi

According to the following steps, it's easier to compare du bills.

1. Wash pork belly, drain water, and cut into 2cm square pieces.

2. Add a spoonful of cooking wine, a little pepper powder, a little pepper, about 2 grams of salt and marinate for about 30 minutes.

3. Slice the ginger and roll the onion into a handful.

4. Put about 20 ml of oil in the wok.

5. Add pork belly when it is 40% to 50% hot.

6. Turn the fire to medium fire, stir-fry until the pork belly is slightly oily and golden, and then shovel it out.

7. Drain the oil in the wok about 10cm and heat it to 30% to 40% heat.

8. Add rock sugar and turn off the heat.

9. After frying caramel color,

10. Add Zanthoxylum bungeanum, dried capsicum, ginger slices and shallots and stir-fry until fragrant.

1 1. Add stir-fried pork belly.

12. Stir-fry until the pork belly is evenly coated with sugar.

13. Turn up the fire, put in 1 bowl of water, and put it in turn after boiling, one tablespoon of fermented grains, one tablespoon of soy sauce, one tablespoon of fermented milk, one tablespoon of oil consumption and star anise.

14. Slow fire until the juice is thick and the juice is basically dry (about 20-30 minutes).

15. Put the meat in a bowl and pile the sauce and a little thick soup on it.

16. put it in a pressure cooker, cover the plate, turn off the fire after steaming, steam for about 30 minutes, and then buckle it on the plate.