1. A piece of pork belly, peeled and chopped garlic
2. Cut the pork belly into 0.5-thick slices as shown in the picture. Each piece must be skinned, and some irregular meat pieces on the corners are reserved for the buckle core.
3. Put the neatly trimmed skin down in a large bowl
4. Soak the dried plums in cold water, soak the water on both sides for fear that there will be sand when the vegetables are dried.
5. Chopped soaked plum dried vegetables
6. Pour an appropriate amount of cooking oil into the pot, pour in the chopped garlic and sauté after the oil is hot
7. Add a tablespoon of Laoganma tempeh hot sauce
8. Pour the meat in the corners and stir fry
9. Pour the dried plums and stir-fry, add salt, dark soy sauce, light soy sauce, chili powder, and stir-fry evenly to get the meat cores.
10. Put the buckle meat core onto the buckle meat just placed
11. Steam this bowl of pork with a pressure cooker for half an hour
12. After steaming, put a different bowl on the bowl just now, it is very hot, pay attention to put on heat-insulating gloves, turn the bowl over so that the skin of the meat is facing up.
13. The pork with Mei Cai Kou is ready, and it’s super ready for dinner
Tips:The steamed buckle meat is very hot. Turn the skin-down buckle meat to the skin-side up, cover the bowl with a dish, and turn it over quickly.
