Mei Cai Kou Po
1.
Wash the plum vegetables 2-3 times, squeeze the water, change the clean water and soak until the salty taste is removed, remove and squeeze the water (you can taste it, if there is salty taste, it needs to be washed and soaked again, until the salty taste is basically removed ), chopped
2.
Put the Mei Cai in a wok, dry stir-fry without oil, stir-fry until the Mei Cai is fragrant and the water is basically dry, pour it into a clean basin and let it cool. Set aside
3.
Put water in the pot, add meat pieces, green onions, ginger, garlic, cooking wine, boil on high heat, turn to low heat and cook for 30 minutes until the chopsticks can penetrate the skin of the meat, pick it up, and control it dry
4.
Use a fork to evenly pierce small holes in the skin of the meat, apply the dark soy sauce, set aside, and air dry for coloring
5.
Fry the skin until the skin is foamy and yellow, take it out, soak it in clean water to make the skin more elastic, and cut into thick rectangular slices.
6.
Combine fermented bean curd, hoisin sauce, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar and thirteen incense into a marinade
7.
Marinate the meat slices with the marinade for half an hour, and mix the Mei Cai with the marinade of the marinated meat slices.
8.
Put the meat slices into the bowl one by one with the skin facing down. Try to fill the whole bowl with the meat slices for testing. Cover the flavored plums on the packed meat slices until the whole bowl is filled, and then add the remaining marinade. Sprinkle evenly on the surface
9.
Steam in the pot for about 1 hour until the meat is crispy, take it out, pour the soup in the bowl into the wok, turn it over directly, the soup will spill out and it will be hot
10.
Place a plate on the steaming bowl, turn the steaming bowl and the plate at the same time, and buckle the steaming bowl upside down into the big plate
11.
Remove the steaming bowl, wow, it's so beautiful
12.
Thinly thicken the soup with water starch, pour it on the pork, sprinkle with chopped green onion and coriander, and make the golden-colored and fragrant pork.
13.
The sauce is bright, soft and mellow
Tips:
1. Meicai must be soaked in water until the salty taste is removed, otherwise the finished product will be very salty.
2. Be very careful when frying meat. Pork skin will burst easily when exposed to hot oil, so before entering the pan, use a fork to make holes in the pig skin. Moreover, the moisture of the meat must be drained. When frying the meat skin, Cover the pot to prevent the oil from splashing and hurting people.
3. Adjust the steaming time according to the amount of meat and the size of the firepower. It is better to steam for a longer time, so that the meat is crispy and delicious.
