Sichuan Salty Braised Pork

What does it mean to cook healthy food? I guess I have to at least do it myself. Now, let me introduce to you the cooking method of Sichuan salty braised pork.

1. Choose pork belly with 30% fat and 70% lean meat, and the width should be 5-8 cm. The one I bought was too thin, and some of the lean meat was removed, so the shape of the piece was not very good. Wash and cook for 15 minutes. fish out. Apply the fermented glutinous rice juice on the pork skin while it is still hot, mainly to facilitate coloring.

2. After the surface of the pork skin is dry, heat the pan without adding oil to avoid oil splashing. If you use oil pan to fry, you must wait until the moisture on the surface of the meat is dry before doing so. Place the meat skin side down and blanch the skin until it turns yellow-brown until bubbles appear on the surface. Soak in hot water for a moment. Soften the skin.

3. Take out the soaked meat, cut it into slices 2-4 mm thick, and place them skin-side down in a large bowl.

4. Then sprinkle with minced ginger, drizzle with a small amount of light soy sauce and fermented glutinous rice juice, and cover the meat with a small bag of Yibin bean sprouts. If there are no bean sprouts, you can use pickled mustard greens instead. You can add some spices according to your personal taste.

5. Add water to the steaming pot. The steaming time is long, so make sure to add enough water. Put the large bowl in a pot and steam it over high heat for 20 minutes, then switch to medium-low heat and steam for another hour until the meat is soft.

6. Take out the bowl and be careful to avoid scalding. Find a bigger bowl or plate and turn it upside down, and the steaming and delicious braised pork can be served on the table!

Sichuan braised pork with salt may be very ordinary, but if you make it yourself, the taste is extraordinary. If you want to experience your own "extraordinariness", you will definitely start doing it right away.