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 fry without oil, and fry until the Mei Cai is fragrant and the moisture is basically dried, 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 up, and control dry.
4.
Use a fork to pierce the skin evenly with small holes, apply the dark soy sauce, let it stand, and air dry for coloring.
5.
Fry the skin until the skin is foamy and yellow. Take it out and soak it in clean water to make the skin more elastic. Cut into thick rectangular slices.
6.
The fermented bean curd, hoisin sauce, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, and thirteen incense are mixed into a marinade.
7.
Marinate the meat slices with the marinade for half an hour, and mix well 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 large 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 with plum!
13.
The sauce is red and bright.
14.
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.
