Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Pork belly; 200g Mei Cai; 1 piece ginger; 2 pieces shallot; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 piece Fermented bean curd; 1 tbsp Cooking Wine; 1 tbsp peanut butter; 1 tbsp seafood sauce; 1 tbsp Zhu Hou Sauce; 2 teaspoons Gorgon powder; 1 tbsp Sugar; 1 teaspoon salt

by Rosemary (From Sina Weibo.)

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

People who have eaten Mei Cai Kou Po must have long remembered its taste. Clamp a piece and put it in your mouth, leaving fragrant lips and teeth, and mouth full of oil. Fatty meat that looks greasy, but it doesn’t feel greasy at all; the lean meat that should have been the most tasteless, has also become crispy after a long time of cooking; the plum vegetable is full of the meat’s broth, and there is one more plant. The thickness. The layered texture makes people unable to stop the chopsticks at all.

Mei Cai Kou Po

1. Soak the dried plum for 15 minutes, wash and set aside

2. Minced green onion and ginger

3. Scrape the skin of the pork belly with a knife

4. Blanch pork belly in cold water, add ginger slices, blanch and serve

5. Pour a little oil into the pan and fry the skin of the pork belly

6. Stir-fried pork belly until golden skin

7. Pork belly in cold water

8. Slice pork belly after cooling

9. Pour cooking wine, dark soy sauce, oyster sauce, peanut butter, hoisin sauce, columnar sauce, sugar and fermented bean curd into a bowl, and stir evenly

10. Dip the pork belly slices in the stirred seasoning and marinate for 20 minutes

11. Saute the scallions and ginger, pour in the soaked plum and stir fry

12. Pour in the juice of cooking wine, light soy sauce, dark soy sauce and oyster sauce

13. Arrange the meat slices at the bottom of the bowl, and then spread the plum vegetables on the meat slices and press tightly

14. Put it in a steamer and steam for 60 minutes

15. Take out the steaming bowl and pour the soup into the bowl

16. Take out the steaming bowl and pour the soup into the bowl

17. Pour the steamed soup into the pot, add water starch to thicken it, and pour it on the pork belly after heating

18. The tempting Mei Cai Kou is complete!

Tips:
1. Soak the plum cabbage in advance and wash it to remove the sediment.
2. The pork belly tastes better when it is fried. Soak it in cold water after it is fried to remove the greasiness.