![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy](https://img.simplechinesefood.com/e4/e47d691ab0276bcb616cbe6bc6eba159.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy")
1. Right amount of small pork belly and right amount of ginger, smash with a knife. Put the pork belly and ginger into the pot, beat the shallots into green onions, and put them into the pot. Add the appropriate amount of Huadiao wine to remove the fishy smell and increase the aroma. The amount of caramel and dark soy sauce, the ratio 2:1, change the color of the meat. Add appropriate amount of water and cover the pot, place it on the stove and cook for 40 minutes. After 40 minutes, open the lid, remove the pork belly with chopsticks, hang the pork belly with a hook and place it in a ventilated place, and air dry the surface water to prevent the oil from exploding and hurting people during frying.
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/9a/9a355dedb717fdf7a70a1f616974be43.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
2. Put more oil in the pan and heat it to 50% of the hot oil temperature. Put the pork belly and cover the pot. When frying the pork belly, the oil will explode and be careful to hurt people. Leave a seam on the lid to facilitate the evaporation of water vapor. After the surface water has dried up, turn off the heat, remove it and quickly put it in cold water and soak for 15 minutes. After 15 minutes, a very beautiful tiger skin will appear on the surface of the pig skin. Trim the fried pork belly into shapes, cut into 1 cm thick slices, and put them in a bowl for later use.
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/de/dee534c4cc6314db2f92a35eea602b15.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
3. In a small bowl, add 2 tablespoons of sweet noodle sauce, 1 tablespoon of Haitian seafood sauce, 1 tablespoon of Wang Shouyi thirteen incense, add appropriate amount of soy sauce, add appropriate amount of salt, stir well, pour into a bowl with meat, mix well, make the sauce The material evenly sticks to the surface of the meat. Place the buckle meat in the buckle bowl.
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/af/aff530e389535fdea14c8be0dbfe226a.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
4. Dried plums in an appropriate amount, soak them in water and wash them several times. After washing the dirt in the dried plums, remove the squeezed water for use. Cut the prunes first and then chop them, chop them into chopped prunes, put them on the plate and set aside. Cut the leftovers of pork belly into meat cubes and put them on a plate for later use. After the pot is hot, add the dried plums to a low heat and stir slowly, fry the water vapor of the dried plums and the aroma of the dried plums, then put it on the plate and set aside. Heat the wok, add the lard and then pour the pork belly cubes. Stir out the oil of the pork belly on low heat. Add the minced ginger, minced garlic, and dried chili to fry until fragrant. Then add the dried plums and vegetables. After the prunes are fragrant, add an appropriate amount of chicken essence and stir-fry together, and the pan is ready.
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/e5/e5063ad9b42626297b4b9e12e9b194fd.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
5. Spread the fried dried plums on top of the pork and press it firmly. After the steamer is exposed to the atmosphere, put the pork on the high heat and steam for 2 hours. Remember to add water to the steamer halfway to avoid dry pan. After 2 hours, start the pot, buckle the pork on the plate, decorate with Shanghai Qingwei, a small amount of water to cook the pork belly, dilute it into thin gorgon, pour it on the pork, and serve deliciously.
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/8a/8a41da9a7c321857af27a6a2ea6f0b55.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
6. Finished picture
![How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe](https://img.simplechinesefood.com/87/87e06824001c9381ecd5992e9fe5fa91.jpg "How to Make [mei Cai Kou Po] that Melts in Your Mouth and is Fat But Not Greasy recipe")
