Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Mei Cai; 500g Pork belly; 1/4 teaspoon salt; 1 tablespoon Soy sauce; 3 slices ginger; 1 piece star anise; 1 tsp Cooking Wine; Some Water starch; 1 Shallots; 1 tsp Sugar; Some Vegetable oil

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Mei Cai Kou Po is a large meat dish that is especially suitable for New Year banquets. It has become the top dish for banquets because of its bright red sauce, thick and mellow soup, and gorgeous and rich presentation. Even though we can now come into contact with all kinds of novel and creative dishes, there is still no shortage of meat on the table for dinner parties and festive parties.
After a long time of steaming, the pork belly is lean but not woody, fat but not greasy. When you take a bite, your mouth is full of oil, but you don’t feel greasy at all. Mei Cai absorbs oil and has a strong aroma. During the steaming process, the meat fully absorbs the fragrance of Mei Cai, without any fatty feeling. It is especially good for serving. The bright red sauced meat and the mellow plum vegetables. From the point of view of taste, shape, nourishment and fragrance, the combination of meat and plum vegetables complements each other so well. Those who like thin and fat will not easily miss it. delicious!

Mei Cai Kou Po

1. Wash and soak dried plums for 1 hour

2. Cut the dried plums from the excess water into sections and set aside

3. Wash the pork belly, put it in the pot and cook until 7 is mature, that is, the chopsticks are inserted, and no blood flows out

4. Remove the pork belly and wipe dry

5. Spread a layer of soy sauce on the surface of the skin while it is hot

6. Heat an appropriate amount of vegetable oil in the pot, add the meat, fry until golden brown, remove the meat after the skin bursts, and then cut into 0.6 cm thick slices.

7. Pour a little oil into the pot, add star anise and green onion slices, stir fry over low heat to create a fragrance

8. Add the cut meat and stir fry for a few times

9. Add cooking wine, soy sauce, sugar, salt and enough water, cover the pot and cook for 5 minutes

10. Remove the cooked meat slices and pour the soup into the container for later use

11. Put the pork belly neatly with the skin down in the steaming bowl, put the boiled dried plums on top, and pour the soup

12. Place the steaming bowl on the steaming tray

13. Put it in the steaming box and close the steaming box door

14. According to normal steaming mode, 100 degrees for 20 minutes

15. After steaming, take out the pork with Mei Cai Kou, let it cool and quickly turn the plate over, buckle the pork with Mei Cai Kou on the plate, and finally pour the excess soup into the pot, thicken the water with starch, and pour it on the meat Just go up