STEP 1/9
First, defrost the pork belly slightly at room temperature.
(It is easier to work when the pork belly is well-melt and spread out.)
STEP 2/9
Wash the bean sprouts thoroughly and prepare them.
STEP 3/9
Cut off the roots of enoki mushrooms and tear them to make them easy to eat.
Roll the enoki mushrooms over the partially defrosted pork belly.
STEP 4/9
Bring water to a boil in a steamer.
When it starts to boil, spread the bean sprouts on the bottom.
STEP 5/9
Place the enoki mushroom scallion pork belly roll on top of the bean sprouts so that it doesn't overlap.
I also put the leftover pork belly in the middle.
STEP 6/9
I cut the green onions and put cooking wine on top of the sliced pork belly to remove the smell.
Cover and steam for about 10 minutes.
STEP 7/9
Please make soy sauce while steaming.
Add 1t of soy sauce, 1/2t of vinegar, 1t of oligosaccharide, and 1/2t of minced garlic and mix.
STEP 8/9
Pork belly is thin, so if you open the lid after 10 minutes, you can see that it's cooked well.
STEP 9/9
Like this, the steamed bean sprouts of the enoki mushroom platter pork belly is simply completed.
While steaming in the steamer, the fat falls down, so it's very light and clean.