Mei Cai Kou Po
1.
When buying pork belly, ask to cut into cubes
2.
The dried plums should be soaked in warm water first, because the dried plums from different places are different. I bought the dried plums by my friend’s mother-in-law. They are dried with leaves. They are very tender. They only soak for 15 minutes, rinse and squeeze them. Dry water is fine, some dried plums have old stems and need more time to soak
3.
Aniseed
4.
Put the pork belly and the aniseed in the water and cook until cooked through, about 20 minutes
5.
The boiled pork belly is washed in water, and the skin of the meat is pricked with a sharp object. I don’t have other tools, so I can only use chopsticks instead.
6.
Color the meat with an appropriate amount of soy sauce, spread on each side, and marinate the skin down for 20 minutes
7.
Take out the marinated meat and let the skin face up to dry the water. If there is a fan, you can use a fan to blow it to shorten the time.
8.
Fried pork skin: Pour the salad oil in the hot pan, the amount of oil is over the skin of the pork, and the skin of pork belly should be fried at 70% of the oil temperature. Remember to cover the pan when frying, otherwise the hot oil will splash and burn yourself.
9.
This piece of meat has been fried for about fifteen minutes. Don’t fire too hard. Medium fire is enough. It’s very beautiful when fried.
10.
Cut the fried meat into thin and even skins and arrange them in one direction. Compare the distance on my picture (more beautiful). Use a knife to lift the meat slices at one time and turn them onto the left palm, then spread the meat into the bowl. This action You need to practice a few more times 😜 You can also row into the bowl one by one
11.
Look at the bowl, the skin of the meat is sticking to the wall of the bowl. At this time, we will make more slices of meat. Don’t waste it. Cut it into cubes and use it for frying plums later.
12.
Next, we fry dried plums, heat the pan, add the diced meat, stir fry to get the oil, add two star anises and stir together
13.
When the meat is scorched, pour a spoon of soy sauce and stir fry for a few times. Add the dried plums and stir-fry together until the dried plums are dehydrated, and a burst of plum aroma will come out, 0k
14.
Fill the fried dried plums into the meat bowl, press hard with a spatula, so that they won’t fall apart when the turntable is out of the pot
15.
Juicing: 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 seasoning spoon of sugar, add a little monosodium glutamate, mix into a half bowl with boiling water, taste the saltiness, control the taste, then pour it into the bowl with the ingredients, don’t overfill the ingredients , 9 minutes full, and finally put the bowl into the pressure cooker to isolate the water pressure, boil over high heat and turn to medium heat for more than 45 minutes, pressing for a longer time will be more delicious
16.
When the time is up, turn off the heat and take out the pressure cooker. Pour the soup in the bowl into another bowl, cover the meat bowl with a flat pan, and pour the juice over the meat. , A beautiful and delicious Mei Cai Kou Po is completed
