Sichuan preserved pork with preserved vegetables is made as follows:
Ingredients: 750g pork, 100g dried vegetables, anise, garlic, oil.
Production steps:
Soak dried vegetables in clean water for 5 minutes, and then rinse them repeatedly until there is no sediment. Break the anise into small pieces, and cut the garlic into pieces. Wash the pork belly and cut it into large pieces. Put it into a pot and cook it until it is 8 mature. Remove the pork belly, coat the meat skin with a layer of soy sauce while it is hot, and use a bamboo stick to tie the meat skin with dense holes. Wipe the water off the pork belly and put it into a pan of oil. The skin of the meat is down and fried until golden yellow. The skin of the meat is popped and taken out. Soak the fried pork in cold water, and then cut into 1cm thick slices. Pour a little oil into the pot, add anise and garlic powder, stir fry with low heat to smell, add dried plum vegetables, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover the pot and boil for 5 minutes. Put the pork belly in a bowl orderly with its skin facing down, fill the cooked dried plum vegetables on it, and steam it in a steamer for about 2 hours. Take out the preserved pork with plum vegetables, cover a plate on the surface, press the upper and lower bowls and plates with both hands, quickly turn the plate over, and the preserved pork with plum vegetables will be buckled into the plate, then decant the excess soup and pour it into the pot, thicken it with starch, and pour it on the preserved pork.