Mei Cai Kou Po

Mei Cai Kou Po

1. The pork belly bought in the supermarket is cut into slices and washed. Soak the plum cabbage core in salt water for more than 2 hours

2. Soak in Pu'er tea for a while to get rid of greasy, put a small amount of water in the wok, put the pork belly in it, slowly force out the fat in the pork belly on a low fire, pick it up and set aside

3. Put light soy sauce, dark soy sauce, rock sugar, cooking wine in the dish, soak for a while

4. Arrange the colored pork belly neatly, and use the lard from the pork belly to fry the ginger and garlic.

5. Add the diced Mei Caixin and stir-fry for a while, and put the fried Mei Caixin on top of the pork belly

6. Cover with a suitable dish, steam for 1 hour on a medium-to-low heat, and serve after steaming.