Mei Cai Kou Po
1.
Dried plums, soak an appropriate amount of water for an hour.
2.
Soak the plums until softened and chop them.
3.
Pork belly, choose large pieces.
4.
Add water to the pot and cook for 20-30 minutes.
5.
Cook until the seventh layer is cooked, the chopsticks can be passed through and picked up.
6.
Let it cool in cold water.
7.
Take it out of the water, use a dry cloth to absorb the water, and use a fork to pierce the surface of the pork skin with dense holes.
8.
Spread the soy sauce evenly.
9.
Put the frying pan to fry, the pork skin side sticks to the bottom of the pan.
10.
Fry until browned, turn over and continue to fry.
11.
When both sides are golden brown, shovel up and let cool for later use.
12.
Stir-fry the plum while the meat is cool, add a spoonful of sugar and a spoonful of salt, stir-fry until fragrant and shovel it for later use.
13.
After letting cool, cut the pork belly pieces into 0.7 cm thickness.
14.
Divide into two parts into a bowl.
15.
To make the sauce, two pieces of fermented bean curd.
16.
Press the fermented bean curd into a puree, pour in the dark soy sauce, light soy sauce, cooking wine, thirteen spices, sugar, and chicken essence and mix well.
17.
Pour the sauce evenly on the surface of the pork belly.
18.
Put the fried plums on the pork belly noodles and compact.
19.
Put it in the electric pressure cooker and press the cooking button.
20.
time up.
21.
Press the plate on the bowl of plum vegetables and buckle it back into the plate to complete the dish. For those who like to eat large pieces of meat, it is perfect to pair with a glass of wine for a light drink.
Tips:
1. Before the meat is put into the oil pan, the water must be absorbed, otherwise the hot oil will splash and hurt people.
2. After the fork is pierced, oil will prick the surface of the pigskin, so the oil must be soaked up, otherwise the oil will splash when the meat is fried.
3. When frying the pork skin, be sure to cover it, and adjust to the lowest heat for frying to prevent the oil from splashing.
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