How to cook salt-baked pork belly

Our great China is vast and rich in resources, and every place has its own cuisine. But if you stay at home for a long time, it is difficult to eat it. Is this a pity? It doesn't matter, if you can master how to make them yourself, all problems will be solved. Now, please follow me and learn how to make salt-baked pork belly.

1. Cut the meat first and place it in the seasoning plate.

2. Add a little rice wine (20 ml), stir gently, add the seasoning packet (I tried it with my finger, it should be all included), sprinkle some sesame seeds, stir again, cover with lid for 1 minute and then open the lid. (Be sure to open the lid, otherwise it will become steamed meat)

3. Cut half a cabbage, wash it and let it dry.

4.Spread tin foil and wrap the cabbage.

5. If one piece of tin foil can’t wrap it, use two pieces to make a cross bun.

6. Heat the pan and put the wrapped cabbage into the pan and roast. (6 minutes)

7.Wrap the meat in tin foil.

8. After the cabbage has roasted out excess moisture, put the meat in and roast. (10 minutes)

9.Pull out 5 garlic cloves, scrape a piece of fresh ginger, cut a tomato and put them in a blender

10. Blend into garlic tomato sauce

11. Pack it up for later use

12. When the meat is cooked, take out the meat and vegetables.

13. Open the meat bun.

14. Place the meat on a plate.

15. Put the garlic tomato sauce in the middle of the dish and use a spoon to cover the garlic tomato sauce to the sides.

16. Open the vegetable bag.

17. Put the cabbage in the middle of the plate.

18. After eating it, I found that the salt-baked meat had too strong a flavor, while the garlic flavor was too light. The amount of garlic should be tripled.

The world is so big, there are so many restaurants, and naturally there are many flavors of salt-baked pork belly. But no one tastes the same as the one you make yourself, so try it now.