Main Ingredients:
300g Pork Belly
Supporting Ingredients:
100g Fresh Shiitake Mushrooms
Seasonings:
50g Haoji Ginger and Chilli Sichuan Sauce, 20g Seafood Paste, 8g Light Soy Sauce, 20g Superior Soup Stock
Preparation Method:
1. Blanch the pork belly briefly in boiling water and then cut it into chunks. Set aside.
2. Mix the seasonings evenly and stir them into the pork belly chunks. Arrange the supporting ingredients at the bottom of a steamer or bowl. Steam for 3.5 hours, then transfer to a serving dish and thicken the sauce with a starch slurry.
Taste Characteristics:
Fresh and rich, soft and tender, melts in your mouth, fatty but not greasy.