Braised pork with pickles

Braised pork with pickles Material: Pork belly and pickles Practice: Cut pork belly into large pieces about 15cm, then blanch them, wash the pickles and cut them slightly, then put them in a pot with the meat and braise them until they are 4 or 5 ripe. Take them out and flatten the pork belly with a large plate (convenient for slicing). It is best to put them in the refrigerator for freezing, which will make them slice well. Slice the meat and fold it one by one, about 12 pieces in a bowl. Drain the meat into the bottom of the bowl, pour the pickles into the soup, put the pieces of meat on it, seal it with plastic wrap, and steam it in a steamer for 2-3 hours.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)