梅干菜扣肉

Ingredients:
Dry Vegetable Wu Gan:
1.5 pkt          Dry Vegetable Wu Gan
2 tbsp          Oil
2 tbsp          Minced garlic
3 tbsp          Soy Sauce
1 tsp            White Pepper Powder
2 tbsp          Rice Wine 
1)  Soak the dry vegetable Wu Gan for 2 hours.
2)  Rinse it and dry it.
3)  Heat oil saute the garlic, add in dry vegetable Wu Gan to stir fry.
4)  Put in soy sauce, rice wine and white pepper powder.
5)  Set aside.
Pork Belly:
1.5 kg           Pork Belly
2 stalk          Spring Onion
6 Slice         Ginger
1 tbsp          Rice Wine
 2 tbsp         Soy Sauce           
1 cup           Oil
                    Water
Sauce:
2 tbsp          Soy Sauce               
2 tbsp          Rice Wine
1 stick         Cinnamon Stick
2 pcs           Star Anise
  6)  Boil pork belly with spring onion, ginger and rice wine for 1/2 hour.
  7)  Rinse it and use fork to pok the pork skin.
  8)  Rub soy sauce onto the pork and heat oil fry it.
  9)  After fry soak in cold water.
10)  Slice the pork.
11)  Layer the slices pork into the bowl, follow by the cooked "Dry Vegetable Wu Gan " & top with soy sauce, rice wine, cinnamon stick & star anise.
12)  Steam for 2 hours.