Mei Cai Kou Po
1.
Prepare pork belly and plum vegetables, wash and cut
2.
Add water and a little ginger to the pot, add pork belly and cook after the water is boiled
3.
Pick up the pork belly, add some oil and some dark soy sauce to the wok, add the pork belly, skin down, fry the pork skin until the color darkens, then turn the other sides and fry
4.
Cut the fried pork belly into thin slices
5.
Take a bowl, add the dark soy sauce, white sugar and oyster sauce, mix well, put the sliced pork belly slices into the sauce, and spread the sauce evenly
6.
After chopped the plum vegetables, put them in a pot and fry them to serve
7.
Take a bowl, first spread the pork belly in order, and then spread the fried plum
8.
Pour the sauce evenly around the Mei Cai
9.
Steam on the steamer
10.
The steamed Mei Cai Kou Po, the Mei Cai has also changed color and softened
11.
Take a plate and put the big bowl upside down on the plate
12.
In this way, a piece of pork with plums is complete. The black sauce on the meat is the sauce. If you can use a spoon to remove a little bit of sauce for taking pictures or looking beautiful, but I don’t think it matters. This is the plum made by me. The chopped pork is in its original appearance after it is out of the oven, and it tastes very good.
Tips:
1 The black sauce on the meat is the sauce, if you can use a spoon to remove the little sauce for taking pictures or looking beautiful, but I don’t think it matters. This is the original look of the Mei Cai Kou Po after I made it out of the oven. And it tastes very good.
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