Mei Cai Kou Po
1.
To make this dish, choose three-point fat and seven-point lean pork belly, which tastes fat but not greasy. Clean the pork belly and put it in water, add a dozen peppercorns and 2 aniseed ingredients and cook together for about 15 minutes. Insert it with chopsticks until it can penetrate through.
2.
Remove the cooked pork belly and let it cool and drain.
3.
Drain the water on the pork belly, mix it with 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, and brush on top of the meat.
4.
Put a little oil on the bottom of the pan, put the soy sauce-brushed pork belly skin into the pan and fry for 2 minutes. The amount of oil is about just enough to submerge. When frying the pork skin, be careful not to be scalded by the splashing hot oil.
5.
Slice the fried pork belly, each about 8 cm long, 4 cm wide, and 0.5 cm thick.
6.
A piece of fermented bean curd, 2 scoops of fermented bean curd juice, 30 grams of oyster sauce, half a teaspoon of sugar, 1 scoop of five-spice powder, and 1 scoop of pepper are stirred into a bowl of sauce.
7.
Pour all the prepared sauce on the meat slices, and each slice of meat is evenly glued to the sauce
8.
The dried plums are soaked a few hours in advance, and it is useless to clean them. I bought dried plums without any salty taste. They are very clean. You can just wash them after soaking them. If the dried plums you buy are salty, you should wash them several times.
9.
With a little oil in the bottom of the pot, add minced ginger and stir-fry dried plums. When it is about to fry, add 1 tablespoon of boiled meat soup and 1 tablespoon of salt and stir evenly to get out of the pot.
10.
Find a large deep bowl, place the skin down and dipped the pork belly slices in the sauce.
11.
Put the fried dried plums on the meat slices, put them in the pot, and steam them for 40-50 minutes. After steaming, find a plate and place the meat on the plate.
Tips:
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