Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pork belly; Some Purgatory; Some pepper; Some star anise; Some shallot; Some ginger; Some Soy sauce; Some crystal sugar

by Lin Yuqing ivien

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, my husband said that I have gained weight, and I have never cooked a dish that uses pork as an ingredient, and the fat meat such as barbecued pork in honey is even more daunting. Until the day before yesterday, I found a bag of dried vegetables from my hometown. So I decided to make a pirated version of "Mei Cai" to enjoy the addiction. I picked a piece of lean pork belly. Although the taste is not as fat as it is, it will be better for weight loss. "

Ingredients

1 catty Pork Belly
Some Purgatory
Some Pepper
Some Star Anise
Some Shallot
Some Ginger
Some Soy Sauce
Some Crystal Sugar

Mei Cai Kou Po

1. Add water, pepper, green onion, sliced ginger to the pot, put the pork belly in cold water and cook for ten minutes;

2. Pick up and let cool;

3. Smear soy sauce;

4. Add a proper amount of oil to the pan and heat it to 80% hot. Fry the skin of the pork belly and fry it until foamy. To prevent oil explosion, I cover the pan and fry it for a minute (I forgot to take pictures during the frying process). Soak good meat in cold water until it is cool;

5. Cut the meat into thick slices, place them in a large bowl, spread soy sauce again, and evenly sprinkle a thin layer of salt on the meat;

6. Heat the pot without oil, stir-fry the dried vegetables in the purlins and sauté until fragrant, add appropriate amount of water, light soy sauce, dark soy sauce, rock sugar, salt, ginger, and star anise to bring to a boil, and boil the dried vegetables in the purlins with juice together Pour into a large bowl, cover on top of the meat, and flatten;