Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Pork belly; 250g Mei Cai; Some oil; 0.5 teaspoon Soy sauce; 10g Borneol candy; 0.5 teaspoon White wine

by Flyer

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are not many opportunities to eat pork belly in our family, I buy it occasionally. In fact, my father-in-law likes to eat buckwheat. It is steamed to rotten and can be eaten without teeth. In fact, I also like it very much. It is fat but not greasy, but I dare not eat too much for fear of growing meat. It's very fragrant and delicious, and my son likes this snack too.

Ingredients

400g Pork Belly
250g Mei Cai
Some Oil

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0.5 teaspoon Soy Sauce

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10g Borneol Candy
0.5 teaspoon White Wine

Mei Cai Kou Po

1. Prepare materials.

2. Soak the Mei Cai in clean water for half an hour.

3. Boil the pork belly in a pot under cold water, and cook until the pork belly can easily be inserted into the chopsticks.

4. Pour light soy sauce, dark soy sauce, borneol, powdered sugar, white wine and mix well on the plate.

5. Spread the sauce on the pork belly while it's hot.

6. Heat the oil and fry the pork skin down. Put the lid on and deep fry.

7. Pick up the fried golden.

8. Wash and chop plum vegetables.

9. Heat oil and stir fry.

10. Pour the soy sauce of the marinated pork and stir fry to taste.

11. Cut the meat into even pieces.

12. Neatly stacked on the plate.

13. Pour the stir-fried Mei Cai into compaction, and steam in the pot with hot water for 1 hour.

14. After steaming, buckle upside down in a plate, boil lettuce for decoration.

Tips:
1. The pork belly is boiled directly with soy sauce.
2. When frying, first fry the pork skin. Be careful when frying. The boiled pork is very explosive. It is safer to cover the lid. The main heat is to keep it away.
3. If the meat is deep-fried, if it is not eaten in time, it can be sprinkled with salt and preserved.