The most authentic way to buckle meat in Sichuan

Ingredients: 200g pork belly and 200g plum.

Accessories: ginger 1, 2 cloves of garlic, onion 1, 2 teaspoons of soy sauce, light soy sauce 1 teaspoon, oyster sauce 1 teaspoon, 2 tablespoons of vegetable oil, sweet noodle sauce 1 teaspoon, bean paste 1 teaspoon, etc.

1, prepare raw materials

2. Pork belly in the pot, add a few slices of ginger and cook together.

3. Cut the onion, ginger and garlic into powder.

4. Slice the plums and vegetables.

5, cooked pork belly with a layer of soy sauce.

6. Put a little peanut oil in the pot, heat it to 30%, and add pork belly. Fry slowly on low heat and fry excess oil.

7. Stir-fry the fragrant plums with fried oil.

8. Slice pork belly.

9, soy sauce, soy sauce, oyster sauce, sweet noodle sauce, bean paste into juice.

10. Grab the pork belly evenly in the prepared juice, then put the plum vegetables below and the pork belly on top.

1 1, put it in a pressure cooker, steam for 20 minutes after SAIC, turn off the fire, take it out and sprinkle with chopped green onion.

12, finished product