How to Make Doubanjiang Meat?

Ingredients:

with skin pork belly 250 grams,fermented black beans 75 grams, 5 pieces of green onion,ginger sliced 15 grams,soy sauce 10 grams,salt as needed, rice wine 15 grams,monosodium glutamate (MSG) a little bit,sugar as needed, clear broth as needed

Step 1: Wash the skin-on pork belly and place it in a pot. Cook over medium heat until it is six-fifths done. Remove from heat.

Step 2: Cut the meat into slices that are 1 cm wide and 4 cm long, and put them in a bowl. Add fermented black beans, green onion pieces, ginger strips, and all seasonings. Steam for about 30 minutes.Steam for approximately 30 minutes then remove. Let it cool to form a jelly-like substance, then cut into slices and serve in a dish.

Cooking Tip: Choose pork belly that is well-marbled to prevent the meat from becoming dry.

Place green onion pieces at the bottom of the plate to add flavor while preventing juice from dripping onto the plate. If sugar is substituted with rock sugar, the broth will appear clearer. The key to steaming dishes is mastering the heat and time. For ingredients that are tender,

such as fish or eggs, use high heat for quick steaming;for tougher or larger pieces of meat like whole chicken or mashed potato stuffed pork belly, use low heat for slow steaming. Wait, using high heat for quick steaming. For tougher or larger pieces of ingredients like whole chickens,should use.Steamed meat should be slow-steamed on low heat.