Mei Cai Kou Po
1.
A small bowl of dried plums, pick out impurities, quickly wash twice with clear water, and then fully soak the hair with clear water
2.
A piece of pork belly with skin, shave off the miscellaneous hair, and clean it
3.
Put pork belly in a pot of cold water, pour a little cooking wine after the water is boiled
4.
Take a plate and pour a little soy sauce on the plate. When the pork belly is cooked to 5 mature, remove it into the soy sauce plate
5.
Dip the pork belly in soy sauce on several sides
6.
Pour a little oil in a frying pan, and fry the pork belly with the skin side down to form small bubbles
7.
Separate a pot and add the seasoning to stew the pork belly. I happened to be making the stewed pork, so I put it in the stewed pork pot and cooked it at the same time.
8.
When cooked to 8 mature, you can use chopsticks to pierce it and remove it.
9.
Let cool before use
10.
Cut into large pieces about 3 mm thick
11.
Take a suitable deep bowl and spread the meat slices evenly on the bottom of the bowl
12.
Then spread the soaked dried plums on the meat slices, and pour the water from the dried plums into it
13.
Put it in a steamer and steam for about 50 minutes
14.
The steamed plum vegetable meat, pour the soup in the bowl into the wok and bring to a boil
15.
Put a teaspoon of starch into a bowl, add a small amount of water, chicken powder, and a small amount of salt to dissolve
16.
Pour into the pot and make a thin slice
17.
Invert the bowl of plum meat on the plate
18.
Pour the glutinous juice on the surface of the pork meat, and sprinkle a little chives
19.
Rotten meat and vegetable sauce
20.
Take one slice, fat but not greasy
Tips:
Wash the dried plum vegetables twice with clean water to remove the dust on the surface; you can use the stew method to simmer the pork belly until 8 is mature, and then remove it. The stewed broth is mixed with the dried plum vegetables, and the steamed plum vegetables taste more fragrant. , I save trouble, put it directly in the stewed pork pot; dip the pork skin in soy sauce and fry it in the pot, which makes it easier to color. The oil splashed all over, I did not wait until it was fried. The home version of Mei Cai Kou Po does not need to be so professional. What you want is simple and easy to operate, right; steamed Mei Cai gravy is poured into the wok, Slightly season, add a little water starch to form a gorgon sauce, and pour it on top of the pork meat, to make the dishes brighter and more flavorful.
