Steps of cooking for steamed meat with dried lentils

I've been craving for meat recently, so I asked my mom to make steamed meat with dried lentils for me. I like it very much. In fact, I can make it, so here's how to make it:

Ingredients for Dried Lentil Steamed Meat

Pork belly, dried lentils, ginger, garlic, Pixian bean paste, cooking wine, light soy sauce, dark soy sauce, oyster sauce, black pepper, salt, and sugar.

Steamed meat with dried lentils method/steps

Cut the pork belly into slices, add appropriate amount of ginger, garlic, cooking wine, light soy sauce, dark soy sauce, oyster sauce, black pepper, salt and sugar and marinate for more than 30 minutes;

Wash the dried lentils, soak them until soft, drain the water, and cut into pieces of appropriate length;

Add appropriate amount of oil to the pot, add Pixian bean paste, minced ginger and garlic and stir-fry over low heat until fragrant, then add dried lentils and stir-fry for a while;

Take a deep bowl and spread the fried dry lentils evenly on the bottom of the bowl;

Arrange the marinated pork belly on top of the dried lentils;

Finally, put it into the pressure cooker and cook at high pressure for 35-45 minutes, then turn off the heat and simmer for about 20 minutes.

Finished cooking

Precautions

Dried lentils can be bought at dry goods markets, or you can blanch fresh lentils in boiling water and then dry them in the sun. After drying, seal and store them so you can eat them whenever you want. They are best for adding meat to steamed dishes or stews, which are fragrant and delicious.

The dried lentils will become soft after a short soak. Don’t soak them for too long, or the finished product will become soft and taste bad.

Marinate the pork belly with seasoning to make it more flavorful and delicious. Note that the meat slices will shrink after steaming, so don't cut them too thin.

Pixian Douban, light soy sauce, dark soy sauce, oyster sauce, and salt all contain salt, so pay attention to the amount of seasoning to avoid over-saltiness;

​The firepower of each stove and pressure cooker is different, so the specific high-pressure time can be adjusted as appropriate.