Mei Cai Kou Po
1.
Prepare a piece of pork belly
2.
Add 1 spoon of cooking wine, 2 slices of ginger and cook for 20 minutes
3.
Mix 1 tablespoon of cooking wine, 2 teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of MSG, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, and 2g of five-spice powder to make a sauce for later use.
4.
The dried plums are soaked in water to wash away the sand.
5.
The boiled pork belly is hot and marinated in the sauce for half an hour. You can use a fork to put a hole in the skin to taste.
6.
Cut the soaked dried plums into pieces.
7.
Put oil in the frying pan and fry the pork belly skin until the skin is crispy.
8.
Scoop up the fried pork belly.
9.
Put a little oil in the wok and stir-fry the garlic and ginger.
10.
Stir-fry the dried plums again.
11.
Cut the pork belly into one-centimeter thick slices.
12.
The skin down neatly yards in a large bowl.
13.
Put on the dried plums and top with the sauce of the marinated meat.
14.
I used a plate to buckle and steam for 90 minutes.
Tips:
The longer the steaming time, the softer and glutinous. Because salt is already in the sauce, there is no need to add salt when sautéing dried plums.
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