Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried plum; Some Pork belly; Some shallot; Some Cooking Wine; Some ginger; Some star anise; Some salt; Some Sugar; Some Soy sauce

by Cooking woman snacks

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The first season of China on the tip of the tongue, there is an introduction about Mei Cai in "The Taste of Time",

Among them, the most representative is this Mei Cai Kourou.

Mei Cai is a traditional specialty of Huizhou.

The color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not damp, not hot, it is said to be a righteous dish, and it has a long-standing reputation.

It is said that it is called the "Huizhou Three Treasures" at the same time as "Salt Baked Chicken and Yong Tofu".

Mei Cai Kou Po, Huizhou people call it roasted white,

There are many names due to different regions,

Its characteristic is that the color is soy red and bright,

The soup is thick and delicious,

The meat is smooth and mellow,

Fat and not greasy,

The food is soft and mellow. "

Ingredients

Some Dried Plum
Some Pork Belly
Some Shallot
Some Cooking Wine
Some Ginger
Some Star Anise
Some Salt
Some Sugar
Some Soy Sauce

Mei Cai Kou Po

1. Add green onion, ginger and star anise cooking wine in boiling water, boil the pork belly in the pot for about 15 minutes, and save half a bowl of the boiled broth for later use.

2. Take out the cooked meat, pierce the skin several rows with a fork, smear the meat with thick soy sauce while it is hot, and marinate for a while.

3. Add edible oil to a non-stick pan. After the oil is warm, put the meat skin down into the oil pan. Turn on the heat and slowly fry the meat skin until it is browned. When frying the meat, add a cover to the meat. The skin will break and splash. Be careful not to be scalded. .

4. Soak the dried plums in advance and wash them for later use.

5. Fried meat,

6. Take it out and soak in cold water until the skin wrinkles. About half an hour.

7. Take out the soaked meat cube and cut into thin slices.

8. Add oil to the wok, stir-fry the scallions and ginger slices, pour the soaked dried plums, sauté until fragrant, add the boiled meat broth, add salt, sugar, a little dark soy sauce, southern wine, seasoning, and cook for 35 minutes. .

9. Place the pork skin down, neatly placed in a large bowl, spread the fried plums on the pork belly, and pour the soup in.

10. Add an appropriate amount of water to the electric pressure cooker and put it into the pot holder,

11. Put the plum meat in the pot for about half an hour.

12. Take out the steamed plum meat,

13. Pour out the soup, pour it into the pot, add a small amount of water and starch to thicken it slightly. Use a plate to buckle the bowl, buckle the plum vegetable meat upside down on the plate, and pour the thickening soup on the meat slices.