Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 200g Mei Cai; 1 piece ginger; 2 cloves garlic; 1 stage Green onions; 2 teaspoons Soy sauce; 1 teaspoon Oyster sauce; 2 tbsp Vegetable oil; 1 teaspoon Sweet noodle sauce; 1 teaspoon Doubanjiang

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The fat but not greasy Mei Cai Kou Po is the favorite of countless people, and it is also a very popular dish in my family. My little baby usually never gets fat, but Mei Cai Kou Po will have to eat a lot every time. I made a jar of dried plums, which is very convenient to eat and use, and the homemade plums are much better than the dried plums sold in the supermarket. The meat is greedy, and the plum dishes are also very good. The version I made does not need to be reversed, it is simple and easy.

Mei Cai Kou Po

1. Prepare the raw materials

2. Put pork belly in a pot and cook, add a few slices of ginger and cook together

3. Finely chop green onion, ginger, and garlic

4. Chopped plum vegetables

5. The cooked pork belly is smeared with a layer of soy sauce

6. Put a little peanut oil in the pan, heat to 30% heat, add the pork belly, fry slowly on low heat, and fry out the excess oil

7. Stir-fry fragrant plums with fried oil

8. Thinly sliced pork belly

9. Light soy sauce, dark soy sauce, oyster sauce, sweet noodle sauce, and bean sauce are made into juice

10. Grab the pork belly in the adjusted juice, then put the plum vegetables on the bottom, and the pork belly on top.

11. Put it in a pressure cooker, steam for 20 minutes after steaming, turn off the heat and take it out of the pot

Tips:
1. If you don't have plum vegetables at home, it is recommended to buy spicy salted vegetables from the supermarket and steam them directly under the meat;
2. Don't use too much soy sauce on the pork belly, fry slowly on low heat when frying;
3. The adjusted juice should not be too thick to avoid high saltiness.