How to Make Steamed Pig Belly with Preserved Vegetables_|Video of Steamed Pig Belly with Preserved Vegetables Cooking Method

　　Turnip cabbage Pork belly is a highly representative delicacy in Chinese Han cuisine, with its deep red color very appealing. Its rich and fragrant taste makes it a favorite both for daily meals at home and for banquet dishes.

Many people enjoy eating pork belly stuffed with turnip cabbage.Pork belly, with alternating fatty and lean parts,

　　is selected; the turnip cabbage, though salty, makes up part of the filling.

Main ingredients: pork belly,Soyed pickled mustard greens;

Seasonings: oil, salt, soy sauce, rock sugar, fermented bean curd juice;

Preparation steps:

1. Clean the skin of the prepared pork belly thoroughly and place it in a cold water pot.Pigskin should be cleaned carefully; cook until about eight-tenths done and then remove for use.

2. Dry the pork,pork meat thoroughly, apply soy sauce when still warm.Soy sauce;

3. In a wok, add some plant oil and heat it to about eight-tenths hot; place the pork belly with its skin side down in the wok until deep red, then remove and let cool.

4. Slice the fried pork belly into thick pieces for use.

5. Prepare a large bowl and mix a small amount of oil with some crushed rock sugar.

6. Place the pork belly skin side down neatly in the bowl.

7. Soak the turnip cabbage until soft; in a wok, heat some oil and add the turnip cabbage to fry, adding dark soy sauce and fermented bean curd juice before turning off the flame.

8. Arrange the cooked pork belly on top of the turnip cabbage, then steam for half an hour until the meat is tender.Steam 9. Tips: Clean the turnip cabbage first and fry it with fermented bean curd juice; slice it finely to ensure its flavor permeates into the meat fully.

Tip:

Clean the preserved mustard greens, first stir-fry them in a pot with fermented tofu sauce for a while to allow the flavor to penetrate fully. When cutting the preserved mustard greens, try to make them as fine as possible so that the flavor can be well integrated into the pork.