Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Dried plum; 500g Pork belly; 2 stages shallot; 5 slices ginger; 1 tablespoon Fermented bean curd juice; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 2 tablespoons Sugar; 2 pieces Shallots; 1/2 seasoning spoon salt; 30g Cooking oil

by mature11

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The classic traditional dish-"Meicai Kourou" (English name: Pork with salted vegetable, also known as salted white, is a characteristic traditional dish). This dish has its presence on many occasions, especially during the Chinese New Year. Because of its festive color and atmosphere, it is even more prosperous, so it has become an indispensable classic dish on the New Year’s Eve dinner table. The color of this dish is bright red and oily, the juice is sticky and delicious, the meat is soft and mellow, fat but not greasy, and the food is soft and rotten; the soup is more fragrant and delicious when the plum is soaked in the meat. The thick meaty aroma of pork belly and the delicate aroma of dried plums match each other perfectly. It smells fragrant and has a long aftertaste when you eat it. It is very popular with everyone. How can this delicious horizontal dish be missing from the family banquet of the Spring Festival?

Mei Cai Kou Po

1. Pick a good piece of pork belly with skin

2. Put the whole piece of pork belly in cold water, add two star anises and boil, remove the blood foam, add the cooking wine and cook for 15 minutes to fully remove the blood foam and fishy smell. Remove and rinse with hot water, let cool and freeze in the refrigerator for about half an hour to change the knife and slice

3. The dried plums are soaked in boiling water for 30 minutes, washed several times and squeezed out the water

4. Add fermented bean curd juice, light soy sauce, dark soy sauce, cooking wine, sugar, salt to the bowl, and stir well

5. Cut the cooked pork belly into slices about 3 mm thick

6. Dip the sliced pork belly with the sauce to color on both sides, put the skin down neatly in a large bowl, and use the rest of the sauce to set aside

7. Cut ginger and green onions and set aside

8. Heat the cooking oil in the oil pan, add the green onions and ginger until fragrant, add the dried plums and vegetables that are drained of water, and stir-fry, add the remaining sauce for dipping the pork slices, and stir well.

9. Fill the whole bowl with fried plums and vegetables

10. Steam for 40 minutes on electric pressure cooker, 2 hours for normal pan

11. After steaming, take out the large bowl, cover the plate, reverse at the fastest speed, gently uncover the bowl, and the meat with the plum is completed. Sprinkle some scallions on the table.

12.

Tips:
Tips:
1. For pork belly, choose three layers of fat and lean pork belly. Boil the meat in a pot under cold water and cook for 15 minutes after it is boiled to fully remove the blood and fishy smell, as well as to remove excess fat, which makes it healthier to eat.
2. Meicai should be selected with good quality and no silt. The silt inside of poor quality is difficult to clean after repeated washing.
3. Pay attention to the amount of salt to be controlled, soy sauce, soy sauce, fermented bean curd juice are relatively salty, do not put too much salt.
4. Don’t throw away the leftover dried plums, cook some meat slices, wrap the bottom of the soy sauce, fill in the remaining dried plums, and continue to steam, each time more fragrant, the more fragrant the more steamed!
5. There are many ways to buckle pork with Mei Cai. The more traditional method is to deep-fry the skin into tiger skin. This step is omitted here. After trying it once, I don't think it will increase the flavor compared to not deep-frying, and deep-frying is not very healthy. The key is that the oil splashes heavily when frying the pork skin. If you want to fry the tiger skin, you must pay attention to the pork belly. When frying in the oil, you must wipe off the surface water. When the meat is out of the pot, immediately cover the pot to avoid oil splashing. It hurts people, otherwise the oil will splash all over the kitchen! ! !