Guangxi Mei Cai Kou Po
by Lost love
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pork belly under cold water, add white wine, and bring ginger slices to a boil.
2. Use chopsticks to pierce it, and easily pierce it, indicating that it has been cooked.
3. Take it out and wipe out the excess water with kitchen paper. This step cannot be omitted, because a lot of oil will be splashed when it will be deep-fried.
4. Spread the pork belly in an appropriate amount of soy sauce and set aside.
5. Put it in the pot and fry until both sides are yellowish and remove it for later use.
6. Soak the dried plums in advance, filter them with clean water several times, and squeeze them dry.
7. Slice the pork belly and place on the plate.
8. Warm water, add a little light soy sauce, salt, pepper, aniseed
9. Sprinkle the dried plums on top of the pork belly, pour in the sauce, and steam over high heat for 65 minutes.
10. Buckle the meat upside down, you can, because it is very hot, so you need anti-scalding gloves.
11. Finished picture.
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