Mei Cai Kou Po
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. I caught 3 of the dried plums bought online
2. Add cold water to the dried plums, soak for 2 hours
3. Wash pork belly with skin, put it in a pot of cold water, add green onion and ginger slices
4. The pork belly is a bit big, so in order to make it easier to cook, I split the pork belly in half halfway through. After the water is boiled, skim off the froth and cook on low heat for about half an hour
5. Add 2 spoons of dark soy sauce and 1 spoon of honey to a large bowl
6. Mix well
7. Take out the cooked pork belly and put it in a bowl with the skin side down. Then use a brush to dip the dark soy sauce. Brush the dark soy sauce on all sides and marinate for more than 10 minutes. You can brush it again halfway through.
8. Rinse the soaked dried plums with running water repeatedly to remove the trace sediment and drain the water for later use
9. Heat oil in a pot, sauté scallions, ginger, star anise
10. Dried vegetables with plum
11. Stir fry for a while, add light soy sauce, continue to fry for a while
12. Add half a bowl of boiled pork belly soup
13. Add salt and cook for seven or eight minutes
14. When the dried plum is delicious, the soup is dried, pick out the green onion, ginger and star anise inside, and set aside the dried plum
15. Heat the oil in a flat-bottomed non-stick pan. Place the pork belly with the skin facing down. The oil will collapse during the frying process. Cover the pan to prevent it from being splashed by the hot oil.
16. After frying the pork skin side until it is charred and crispy, fry the other side too, remove it after frying, and let it cool completely
17. It’s easier to slice after the meat is completely cooled
18. Put the skin down and put it in a small pot
19. Spread the fried dried plums on the meat and put it in an electric pressure cooker. I pressed it for 45 minutes
20. Do not release the pressure manually. After the electric pressure cooker releases its pressure, take out the small pot and decanter the soup inside.
21. Buckle a large bowl on the small basin
22. Flip over quickly
23. The soup is returned to the pot and thickened with water starch
24. Until the soup is slightly thick
25. Just pour the soup evenly on the meat
26. Finished product. The pork belly melts in your mouth, and the dried plums and vegetables are salty and fragrant.
