Mei Cai Kou Po
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the pork belly.
2. Wash and soak the dried plum.
3. Boiled water.
4. Put water in the pot, add pork belly, cooking wine, and ginger and cook for about 30 minutes.
5. Remove the meat while it is still hot and smear it with soy sauce.
6. Drain the water.
7. Put 500 grams of oil in the pan and fry the meat (cover the pan to prevent oil splashing).
8. Soak the fried meat in the gravy.
9. Slice after cooling.
10. Continue to soak in the gravy.
11. Put the soaked meat in the pot and cook for 30 minutes.
12. Remove the meat and put it in a bowl.
13. Put the soaked dried plums into the marinade of the boiled meat, add rock sugar and cook for 30 minutes.
14. Put pork belly in the bowl.
15. Top with dried plums and vegetables.
16. Steam on the pot for 1 hour.
17. After steaming, use another bowl to buckle and turn it over to buckle the meat.
18. Finished product.
19. Finished product.
Tips:The sugar in Mei Cai Kou Po is adjusted according to your own taste, but a little sweeter is better.
Soak the meat in the gravy and slightly boil it to let the meat taste better.
