Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Three layers of meat; 60g Mei Cai; 1 piece star anise; 300ml Vegetable oil; a little pepper; 1 tablespoon Soy sauce; 15g shallot; 10g Sugar; 15g ginger; 2 tablespoons Cooking Wine; 1/2 tablespoon honey; 1/2 tsp Chicken Essence

by Zhang Chaohua

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mei Cai Kou Po is also called salty roasted white. It is a traditional famous dish of the Han nationality. It belongs to Cantonese and Hakka cuisine. Among them, Meizhou, Guangdong is the most representative.
Usually the pork belly is boiled in a soup pot, added with dark soy sauce, deep-fried and colored, and then cut into slices of meat. Then add green onion, ginger and other seasonings to fry for a while, then simmer in the soup over a low heat, put the pork belly in a bowl, top with the plum slices, pour the original soup and steam it thoroughly. When taking the dishes, buckle the meat back on the plate.
After being cooked, the meat is rotten and fragrant, tastes salty and slightly sweet, fat but not greasy.

Mei Cai Kou Po

1. Clean surface treatment

2. Two dried plums were soaked in advance, I soaked for about 3 hours

3. Cold water pot

4. After boiling, change to a pot of water, add green onion knots, ginger slices, garlic, star anise and pepper, cook until 7.8 minutes cooked

5. Wash the plum vegetables and drain the water for later use

6. Put the meat out of the pot and spread the soy sauce while it's hot

7. Heat the pan, take a fresh-keeping bag and rub the pork skin down into the pan. Some people use it for frying. I think it is more greasy. Just rub it like this, it's crispy! I said about pig hair, there will be one more lost here, just put some rock candy in the pot that likes to eat sweets.

8. This will leave the meat for a while, it’s too hot, adjust the sauce, minced garlic, ginger, salt, and soy chicken essence.

9. Put the Mei Cai in the frying pan just now, add some water and stir fry for 2 minutes, add a little bit of the juice just adjusted, and continue to fry for a while.

10. Cut meat, big chunks

11. The seasoning bowl was taken over and slipped around and it was dark, and then took the bowl over to the pallet

12. The height of the big bowl is too high. I found three small bowls with the pigskin side facing down.

13. The fried dried plums are pressed up and pressed firmly! Then pour a little bit of the remaining juice

14. Cold water pot, steam for about an hour

15. Pork out of the pot

16. At this time, cover and hold the bowl, pour the soup into the pot, add a spoonful of starch to thicken

17. You can enjoy after thickening the soup

Tips:
1. Must have three layers of meat, fat and thin to taste delicious
2. Put the salt in the sauce more evenly, and then you can take a walk. Don’t be afraid that the soy sauce will be too much, but it will taste just right if you put a little less soy sauce
3. I want to eat steaming that melts in my mouth for a longer time. It’s too late today, and I like Q points.