Steamed pork belly in the Northeast is too enjoyable to eat

The steamed pork belly in the Northeast tastes very refreshing, without a very greasy feeling at all, and the taste is simple and simple, but it is unforgettable. Let's take a look at the specific method! 　　

The practice of steamed pork in the Northeast

【Required Ingredients】:

Pork

【Required Accessories】:

Small onion, green onion, ginger and garlic, seasoning, cooking wine, light soy sauce, white vinegar, salt

——Start making——

Step 1: Choose the fat and thin pork belly, preferably the standard three-layer lean and two-layer fat This kind of good pork belly, and the size should be larger, and the steamed pork will taste very good.

Step 2: Prepare the ingredients, cut the green onion into sections, cut the ginger into large slices, crush the garlic for later use, and then prepare a marinade packet.

Step 3: Clean the whole pork belly in a pot under cold water, then add green onions, ginger and garlic, ingredients and an appropriate amount of cooking wine, boil the water for 30 minutes on high heat, generally 30 minutes can be cooked until about 8 minutes cooked, and it is not good if it is fully cooked and soft.

Step 4: After the pork belly is cooked, remove it from the cold water, and then cut it into thin slices after the temperature of the meat has cooled, and the thickness of 0.5 cm is best.

The key: On the one hand, the purpose of cooling water is to wash away the sticky foam on the surface of the meat, and on the other hand, it is to shrink the fibers of the meat when it is cold, so that the steamed meat will be firmer and tastier, and it will not be very greasy.

Step 5: Arrange the sliced pork belly neatly on a plate for later use.

Step 6: Shred the small onion and set aside. Onions are mainly used as a side dish for steamed meat, and friends who don't like to eat onions can consider replacing baby cabbage or cabbage hearts, mainly to release the fragrance and remove oiliness.

Step 7: Stack the shredded onion in the middle of the pork belly and pour two spoonfuls of light soy sauce and a little white vinegar over the pork belly. Light soy sauce is used to enhance the flavor of the meat, and white vinegar is used to enhance the flavor and make the meat firmer.

Step 8: Sprinkle an appropriate amount of salt on the surface of the meat, not too much, because the light soy sauce already contains salt, so just sprinkle some on the surface.

Step 9: Put the pork belly in the steamer, boil the water and steam it over medium heat for about 10 minutes.

　　

Step 10: Pour out the soup from the steamed pork plate and serve it in a small bowl and pour it over the pork belly to re-flavor it. If you like spicy food, you can cut a little millet pepper and put it in the soup, and then pour it on top of the meat.

Step 11: Sprinkle with chopped green onions and serve. The Northeast pork belly is not only not fat or greasy, but also has a very refreshing taste, unlike other meat practices, the impact of spices is very strong, and friends who like it must try it.

 Tips:

One: Don't cook the pork belly for too long, don't wait until the pork belly is cooked to take it out, it won't be used. Large pieces of pork belly are generally controlled at 30 minutes, and the meat is taken out when it is cooked at 8 minutes.

2: Be sure to remember to cool the water to make the meat firmer, and you won't feel greasy when you eat it.

Three: The sauce can be adjusted according to your preference, but the simpler the better, which is the characteristic of Northeast steamed pork.