Mei Cai Kou Po
1.
Prepare a piece of pork belly.
2.
A group photo of most of the seasonings for making Mei Cai Kou Po; 60 grams of dried Mei Cai, 30 ml of light soy sauce, 3 teaspoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of glutinous rice (sweet wine), 1 green onion, 3 grams of pepper, 1 star anise, 1 piece of ginger.
3.
Clean the pork belly, pot under cold water.
4.
Then add sliced ginger, pepper, green onion, star anise, 2 teaspoons of cooking wine, and 1 teaspoon of salt. Cook until the pork belly is thoroughly pierced with chopsticks, then take it out and let it dry.
5.
While the pork is still hot after it is cooked, evenly spread the soy sauce on the pig skin. Use a toothpick to pierce the pig skin to make the skin easier to color. Let the pork sit for more than 10 minutes (the pig skin is facing up) and let it dry. The soy sauce on the dried pork skin reduces the risk of oil damage to the next step.
6.
Boil the oil in the pan. When the oil temperature reaches 60% hot, put the pork into the pan and fry. Pay attention to the skin of the meat facing down when frying, until the skin is wrinkled and turned golden brown before removing it. After controlling the oil, let the skin cool. After softening, use a knife to cut into chopstick-thick strips. The length can be determined according to your preference.
7.
Add 3 teaspoons of soy sauce, 30 ml of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of glutinous rice (sweet wine), 10 peppercorns, and 1 teaspoon of cooking wine. After mixing, place the meat neatly in a bowl (the skin is facing down).
8.
Wash the Mei Cai with water to remove the sand in the Mei Cai. Put the plum vegetables in the pot, and stir-fry them in a dry pan until the plum vegetables have almost no moisture and become dried plum vegetables.
9.
You can mix and stir the Mei Cai with the broth after mixing the meat again, then fill the Mei Cai on top of the sized meat, put it in the steamer, and steam it on high heat for about 2 hours. After being out of the pot, buckle into a slightly deep dish.
Tips:
Mei Cai Kou Po, must be steamed thoroughly with high heat, the fat of the pork belly will be steamed, Mei Cai and soy sauce are saltier, you can add salt according to your taste.
