Mei Cai Kou Po

Mei Cai Kou Po

1. Ingredients: pork belly, plum vegetables, red pepper, sliced ginger, green onion, garlic

2. Soak the dried plums in water and set aside.

3. Put ginger, cooking wine, and garlic in a pot on the fire. Add the pork belly and cook for 10 minutes to remove.

4. Place the pork belly to control the moisture.

5. Prepare a mixture of light soy sauce and dark soy sauce, and spread evenly on the pork belly, especially the skin.

6. After coloring, let it dry. Spread honey evenly on the skin and let it dry again.

7. Chop the soaked plum vegetables and cut the red pepper into cubes for later use.

8. Put a little oil on the fire and stir-fry the plum and red pepper.

9. Stir the dark soy sauce, light soy sauce, chopped green onion, minced ginger, salt, fermented bean curd juice, sugar, starch, sesame oil, and water evenly to make a bowl of juice.

10. Heat the frying pan and fry the pork belly until the skin is browned.

11. Place the sliced pork belly with the skin side down.

12. Spread the fried plum vegetables evenly on the meat and pour the sauce into the bowl.

13. It can be steamed in water for 1.5 hours.

14. After the meat is let cool, use a plate to buckle the top of the glass plate, and quickly turn it around. Use the soy sauce starch to thicken the juice and pour it on the meat.

15. Features: fat but not greasy, strong fragrance.