Mei Cai Kou Po

Mei Cai Kou Po

by Chen Yu

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Hakka Three Treasures: Salt-baked chicken, pickled pork with pickled vegetables, and stuffed tofu. Let’s make some of them today. The meat is crispy, fat but not greasy, and the Mei Cai has an attractive aroma after absorbing the oil of the meat. It is even more delicious, which is the characteristic of Mei Cai meat. "

Ingredients

Mei Cai Kou Po

1. Dried plums, soak an appropriate amount of water for an hour.

Mei Cai Kou Po recipe

2. Soak the plums until softened and chop them.

Mei Cai Kou Po recipe

3. Pork belly, choose large pieces.

Mei Cai Kou Po recipe

4. Add water to the pot and cook for 20-30 minutes.

Mei Cai Kou Po recipe

5. Cook until the seventh layer is cooked, the chopsticks can be passed through and picked up.

Mei Cai Kou Po recipe

6. Let it cool in cold water.

Mei Cai Kou Po recipe

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.

Mei Cai Kou Po recipe

8. Spread the soy sauce evenly.

Mei Cai Kou Po recipe

9. Put the frying pan to fry, the pork skin side sticks to the bottom of the pan.

Mei Cai Kou Po recipe

10. Fry until browned, turn over and continue to fry.

Mei Cai Kou Po recipe

11. When both sides are golden brown, shovel up and let cool for later use.

Mei Cai Kou Po recipe

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.

Mei Cai Kou Po recipe

13. After letting cool, cut the pork belly pieces into 0.7 cm thickness.

Mei Cai Kou Po recipe

14. Divide into two parts into a bowl.

Mei Cai Kou Po recipe

15. To make the sauce, two pieces of fermented bean curd.

Mei Cai Kou Po recipe

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.

Mei Cai Kou Po recipe

17. Pour the sauce evenly on the surface of the pork belly.

Mei Cai Kou Po recipe

18. Put the fried plums on the pork belly noodles and compact.

Mei Cai Kou Po recipe

19. Put it in the electric pressure cooker and press the cooking button.

Mei Cai Kou Po recipe

20. time up.

Mei Cai Kou Po recipe

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.

Mei Cai Kou Po recipe

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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