Mei Cai Kou Po
1.
Processing in advance: It is recommended to soak dried plums one night in advance. Some dried plums are especially salty. In order to soak, it is best to soak them in advance to remove excess saltiness.
2.
The meat is blanched with boiling water to remove the foam, and cook for about half an hour
3.
To deal with the pork, fry the pig skin in a pan; only the side of the pig skin is fried, in order to degrease the pig skin and tighten it so that it will be easier to handle after a while.
4.
Cut the skin down and slowly cut it. This is more time-consuming and skill-testing. The cut looks good and you call it beautiful, but it does not matter if the cut is unsuccessful. It just affects the appearance and does not affect the taste.
5.
The meat is raw, it’s okay, it will be steamed after a while, raw is normal
6.
Next, put the neatly cut pieces of meat in a pot, from left to right, and place the excess meat and the unevenly cut meat on the top.
7.
After soaking the dried plums, rinse it several times. The dried plums have serious sand. If you don’t wash them well, you will have a toothpaste. After washing, remove the water and spread the dried plums on the slices of meat just now.
8.
Take a container and pour light soy sauce
9.
Pour soy sauce
10.
Add chicken powder, sugar, cooking wine, I didn't add salt anymore~
11.
Put the aniseed on top of the dried plums, pour the adjusted seasonings into the pot of pork with plums, and slowly pour in evenly
12.
Finally, press the dried plums again. The final state is not to be too moist, but you can see that the soup is in the best state. Pressing and pressing can make the seasoning mixed evenly. After adjusting, let it marinate for two hours.
13.
Lay the tin foil on both sides without compaction, leave a little space, put it in the pot and steam for an hour to an hour and a half; the tin foil is to prevent moisture from entering the bowl, and after steaming, you can see if the bowl is very moist, if not wet , Just remove the tin foil
14.
The pork with meicai is steamed, and the lid is fragrant.
15.
Be careful in the following step~~~ Find a pot that is a circle larger than the one used for steaming, and buckle the pot upside down on the bowl. The buckle should be firm and the pot should have a little depth, because the vegetable water is steamed. There are a lot of servings, turn it over hard, be quick and don’t hesitate, be careful of hot
16.
After turning over, the meat is on top. If it is neatly arranged before steaming, the meat will be arranged beautifully after pouring out. Just sprinkle with shallots or coriander to decorate.
