Mei Cai Kou Po

Mei Cai Kou Po

by Mom Nini

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

This Mei Choi Pork was originally a big dish in the New Year's family banquet. The pork belly, which is salty and sweet, and fat and thin, is not greasy at all. Adults and children like to eat it, and it will be empty after one time. But this year due to the epidemic, relatives and friends cannot gather together, and this dish has not been cooked. The main ingredients used to make Mei Cai Kou Po are dried Mei Cai and Pork Belly. The nutritious value of Mei Cai Kou Po is very high. The magnesium content and carotene are extremely prominent. The pork belly is rich in amino acids and protein. The meat is rotten and fragrant. It tastes slightly sweet, fat but not greasy. It is even more delicious with rice.

Ingredients

Mei Cai Kou Po

1. Wash the dried plum with water first, then soak it in warm water (more than 8 hours), then wash away the sand hidden in it again, drain the water and chop it.

Mei Cai Kou Po recipe

2. Shred ginger, sliced green onion

Mei Cai Kou Po recipe

3. Cut the cooked meat into thicker slices, and eat it thicker to enjoy

Mei Cai Kou Po recipe

4. Add Weidami cooking wine, June fresh braised soy sauce, June fresh special grade soy sauce, and sugar to the bowl and mix well.

Mei Cai Kou Po recipe

5. Put the sliced meat, green onion and ginger into a bowl, mix well and marinate for 15 minutes

Mei Cai Kou Po recipe

6. Place the pigskins neatly downwards into a large bowl. It is best to compact each layer a little

Mei Cai Kou Po recipe

7. Top with dried plums, marinated soup, chopped green onion and ginger (if the soup is low, you can add some boiling water)

Mei Cai Kou Po recipe

8. Put it in a pot of boiling water and steam for 40 minutes on high heat

Mei Cai Kou Po recipe

9. After steaming, pour out the soup and pour it on the plate

Mei Cai Kou Po recipe

10. Pour the soup into the pot to boil, thicken the water starch and pour it on the meat

Mei Cai Kou Po recipe

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