Mei Cai Kou Po
1.
I bought Mei Cai. So Mei Cai must be clean, because I am afraid of sand. Soak for an hour. Go salty. If you buy the Mei Cai, make it yourself. After washing and soaking for a while, it is almost the same. After soaking, take it out and wring dry and chop.
2.
Clean the pork belly. No need to cut. Put water in the pot. Add pepper, star anise, and cinnamon. Ginger slices, pour a spoonful of cooking wine. Put in the whole piece of pork belly. The fire boiled.
3.
After the high heat is boiled for ten minutes, you can easily insert the chopsticks to turn off the fire and take out the pork belly.
4.
Take out the pork belly and put it in a pot with the skin facing up. While it is hot, put the soy sauce on the skin of the pork belly.
5.
Heat up the oil pan, put the pork belly skin down and put it into the oil pan, fry until the skin turns yellow and zoom, take it out! The oil of fried pork skin stays in the pot.
6.
There is oil for fried pork skin in the pan, so don't add oil. Pour directly into the chopped plum. Add a spoonful of chili powder. Do not eat chili peppers. Stir fry evenly. Put in a little light soy sauce. Stir-fry for three to five minutes to serve.
7.
At this time, the pork belly is almost a lot colder, and the pork belly is cut into pieces according to the thickness you like.
8.
Each slice of pork belly is dipped in light soy sauce. Take a large deep bowl. The pork belly dipped in light soy sauce is laid down in the bowl one by one.
9.
After the pork belly is set, spread the fried plum vegetables on top. Pour the remaining light soy sauce on the Mei Cai. If there is no left, there is no need for another shower. Because light soy sauce, soy sauce is salty. Don't add any more salt.
10.
Put water in the electric pressure cooker and put on the steaming rack, and put the cooked pork meat in the electric pressure cooker. Cover and steam for about 20 minutes. That's it. The specific time depends on the time of your pot. The scent is already smelled when the pressure cooker is in the air!
11.
The finished product appears. Put a saucer larger than the steaming bowl on the steamed meat. Then quickly pour the bowl onto the plate. Boom boom boom! The meat is on top of the Mei Cai. Isn't it much more beautiful! It's ready to eat now.
Tips:
Try to buy pork belly that is similar to fat and lean, when frying the pork skin. Make a small fire. Watch out for oil spills. If the plum is very salty. Soak it longer.
When dipping each piece of light soy sauce, use light soy sauce. Don't use soy sauce. Soy sauce will be too salty. Only use soy sauce when coating the skin.
