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Liyempo na may Preserved Mustard Greens na pinirito at hiniwa, pinasingaw kasama ang mui choy sa fermented bean curd sauce.
Kayurin at hugasan nang mabuti ang liyempo, pakuluan sa malinis na tubig hanggang luto. Hanguin at pahiran ang balat ng dark soy sauce nang pantay-pantay.
Scrape and rinse the pork belly clean, then boil in a pot of fresh water until cooked through. Remove and brush dark soy sauce evenly over the skin.
Painitin ang kawali at mantika hanggang umabot sa mga 70 porsyento ng init. Ilagay ang karne, takpan, at iprito hanggang humupa ang ingay, pagkatapos ay hanguin.
Heat a wok with oil to about 70 percent hot. Add the pork, cover with a lid, and deep-fry until the sizzling subsides, then lift it out.
Palamigin ang pinritong karne, hiwain sa mga pirasong mga 8 cm haba, 4 cm lapad, at 0.5 cm kapal. Iayos sa mangkok pang-steam na parang gulong na hangin.
Let the fried pork cool, then slice into pieces about 8 cm long, 4 cm wide, and 0.5 cm thick. Arrange in a steam bowl in a windmill pattern.
Lamasin ang tausi, bawang, at red fermented bean curd sa isang mangkok. Idagdag ang Sichuan peppercorn wine, asin, asukal, dark soy sauce, at hiniwang luya, at haluin upang maging sarsa.
Mash the fermented black beans, garlic, and red fermented bean curd in a bowl. Add Sichuan peppercorn wine, salt, sugar, dark soy sauce, and ginger slices, and mix into a seasoning sauce.
Ibuhos ang sarsa sa ibabaw ng hiniwang karne sa mangkok. Ilagay ang mangkok sa steamer at i-steam sa ibabaw ng tubig nang mga 40 minuto, pagkatapos ay hanguin.
Pour the seasoning sauce over the pork slices in the bowl. Place the bowl into a steamer and steam over water for about 40 minutes, then remove.
Hugasan ang puso ng preserved mustard greens, hiwain nang pahaba, at ihalo sa asukal at light soy sauce. Ilatag sa ibabaw ng karne at i-steam pa nang 5 minuto, pagkatapos ay hanguin.
Rinse the preserved mustard green hearts, slice lengthwise, and toss with sugar and light soy sauce. Spread the mustard greens over the pork and steam for another 5 minutes, then remove.
Salain ang katas ng pinasingaw na karne, pagkatapos ay baliktarin ang mangkok sa plato upang nasa ibabaw ang karne.
Strain the juices from the steamed pork, then invert the bowl onto a serving plate so the pork sits on top.
Pakuluan ang inilagang katas, lapotan ng diluted cornstarch, at ibuhos sa ibabaw ng karne. Ihain.
Bring the strained juices to a boil, thicken with a corn starch slurry, and pour over the pork to serve.
