Mei Cai Kou Po
by sunxiaonan21
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the pork belly, blanch it to 80% (you can put some cooking wine), remove the pig hair, and let it cool.
2. Spread the pork belly with dark soy sauce and salt, and marinate for half an hour.
3. Wash the dried plums and let them soak for 10-15 minutes (this dried plums are originally broken, so let them soak for 10-15 minutes according to the instructions). If they are whole, they need to be washed and soaked for a longer time. Hours.
4. Fry the pork belly in a small amount until the skin is browned.
5. Flip the meat and fry until slightly browned.
6. Let cool, slice the plate, and place it in a wind model.
7. Adjust the sauce, including minced garlic, minced ginger, light soy sauce, chicken essence, oyster sauce, sugar, and mix with water for later use.
8. Plum dried vegetables are placed on top of the pork belly. Drizzle with sauce.
9. Boil water in a steamer over high heat, then turn to medium heat and steam for 1.5-2 hours.
10. After steaming, take it out and put the juice in a bowl separately.
11. Prepare a larger plate and place it on top of the steamed Mei Cai Kou Po and turn it upside down.
12. Thicken the juice with water starch and pour it on the meat of the Mei Cai Kou.
