Ingredients
500g Pork belly 250g Potatoes |
20g Ginger slice 15g Shaoxing wine 2g Dark soy sauce 15g Soy sauce 3g Salt 150g Five-spice mix powder for steamed meat (adjusted according to taste) |
Method
1. Wash pork belly and cut into thin slices (about 5mm thick), set aside.
2. Mix the pork belly, ginger, Shaoxing wine, dark soy sauce, soy sauce and salt, and marinate for at least half an hour.
3. Peel the potatoes, cut into small pieces, rinse and set aside.
4. Put the potatoes on a porcelain plate, dredge the meat with steamed meat powder and arrange on the potatoes.
5. Fill the water tank with water, put the plate on the perforated container and place inside the combination steam oven.
6. Select automatic cooking program P09, press the start/stop button. Serve.
Automatic cooking program
Automatic cooking program: P09
Shelf position: Perforated container, level 3