Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig five flowers; 4 (small) Dried plum; Some Shallots; Some ginger; 1 star anise; one slice Bay leaf; Some crystal sugar; Some Soy sauce; Some Cooking Wine

by Bean Flavor Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

In the twelfth lunar month of the year, my mother always likes to buy some dwarf cabbage, some of which are marinated into sauerkraut to stew with big bones, and the other part is dried into dried plums. It is convenient and durable, whether it is served with braised pork or small stir-fry. The sweet taste is always unforgettable.
Mei Cai Kou Po is the most classic practice of plum dried vegetables. The fat and lean pork belly is fried and steamed to become soft and waxy. Not only is it no longer greasy, but the oozing juice is absorbed by the Mei Cai, making the Mei Cai extremely delicious. , But good food should also be taken in moderation, after all, big meat and greasy food is not good for health. "

Ingredients

500g Pig Five Flowers
4 (small) Dried Plum
Some Shallots
Some Ginger
1 Star Anise
one slice Bay Leaf
Some Crystal Sugar
Some Soy Sauce
Some Cooking Wine

Mei Cai Kou Po

1. Raw material diagram.

2. Pork belly, star anise, bay leaves, ginger slices, small green onions, twisted into green onions, put them into the pot, drip the cooking wine to remove the fishy, add water, whichever is not the meat. Bring to a boil on high fire.

3. Dice dried plums.

4. Scoop out the cooked pork belly, ginger slices, green onions, star anise and bay leaves.

5. Use a toothpick to make small holes in the skin to make it easier to taste.

6. Take a large bowl, pour in the dark soy sauce, melt the rock sugar and mix well, marinate the cooked meat for half an hour, and turn it over every ten minutes.

7. Remove the marinated meat and drain.

8. Pour the right amount of bottom oil into the pot.

9. With the skin down, fry on medium heat until the skin is browned and then remove.

10. Deep-fried pork belly with oil.

11. Pour the soaked plums into the frying pan and stir fry.

12. Pour the marinated meat in the broth.

13. Add an appropriate amount of boiling water and turn off the heat when it boils.

14. Cut the drained meat into slices. The size of the meat slices can be according to personal preference.

15. Place the cut meat slices skin down in a bowl.

16. Cover with fried dried plums.

17. After being steamed in the electric pressure cooker, buckle upside down on the plate.

Tips:
1. In step 2, the meat needs to be boiled in a pot with cold water.

2. Drain the water after the meat is marinated, otherwise it will be burnt easily during frying.

3. Fried meat after marinating makes it easier to taste.

4. As the meat is marinated with soy sauce and rock sugar, there is no need to add seasonings.

5. If there is no electric pressure cooker, ordinary pans usually need to be steamed for 45 minutes-1 hour before the meat and plum vegetables become crispy.

6. Because I don’t eat much fat, I bought most of the pork belly and lean pork. You can choose the fat-to-lean ratio according to your personal preference. However, it’s better to make buckle meat, because the lean meat is deep-fried. , There will be some firewood.