Mei Cai Kou Po
1.
Soak the dried plums in cold water until soft. If you are not using dried vegetables, just wash it a few times and squeeze dry.
2.
Choose a piece of pork belly with skin, use tweezers to remove the remaining pig hair on the skin, wash it and put it in a pot of cold water
3.
After boiling, remove the froth, then add the green onion, the smashed ginger and a few peppers. Change a little cooking wine to medium and low heat. Cover the pot and cook for about 30 minutes.
4.
Cook until you use chopsticks to pierce the meat from the side of the meat, no blood comes out, turn off the heat
5.
Take out the boiled pork belly and brush it on the skin while it is hot. Let it dry for a while, then put an appropriate amount of vegetable oil in a hot empty pot (usually the amount of cooking is fine), then change the heat to medium and low heat and place the pork belly with the skin facing down Into the pot
6.
Fry the pork skin until it is bubbling and colored, and you can take it out. The fried pork skin must be careful not to be scalded by the oil. I always stay away and keep the lid in front of you when I check it.
7.
Let the fried pork belly face up and let cool, then cut into thin slices
8.
Take two bowls or small bowls, divide them into 2~3 bowls according to your food intake, and coat each slice of cut meat with soy sauce
9.
Then put it in the bowl and put it in a page shape with the skin facing down, and decide how much to put according to your food intake.
10.
Wash the dried plums, pick out the hard stems and soak them, wash and squeeze dry, and place them on top of the meat slices.
11.
Pour the right amount of soy sauce, a little sugar (not sweet, fresh), cooking wine, thirteen spices (five spice powder), salt can be slightly added or not added (according to what you put) The saltiness of the side dishes is determined), then add 2 tablespoons of the broth just boiled and mix well
12.
Pour the adjusted juice evenly on each bowl of dried plums, then put green onion and ginger on top, put it in a steamer and boil on high heat, and steam on low heat for 1 hour (you can also use a pressure cooker, faster) , You can make more at a time, steam them together, take them out, let cool and put them in the refrigerator together with the bowl, take them out without defrosting, steam them directly in the pot for half an hour, and then take them out and put them on the plate. It’s very convenient, and the pork belly will become more glutinous and fragrant after reheating
13.
The steamed buckle meat can be directly covered with a plate on the top of the bowl and turned over, or the soup in the bowl can be decanted into the pot, and then the buckle meat can be turned over to the plate, and then the soup in the pot can be mixed with a little water The starch thickens the thin gorgon and pours on the meat
