Mei Cai Kou Po
1.
Choose a good piece of pork belly, preferably three layers of pork belly, fat and thin, and not greasy.
2.
Cut the pork belly into pieces. The size of this piece of meat is 12 cm long and 10 cm wide. If the plate at home is small, I can cut it into smaller pieces. It will look better when placed.
3.
Add clean water to the pot, add green onion, ginger, star anise cinnamon, bay leaves, pour in a little cooking wine to get rid of the smell, put the meat in, cook for about half an hour, cook until eighty mature, then remove.
4.
Remove the cooked meat pieces and put them in a container, smear the surface with soy sauce to color, and then use a toothpick to pierce the skin of the meat so that it will not break when frying. Put the meat pieces aside and marinate for 10 minutes To make the color heavier.
5.
Pour some oil into the pan. Don’t use too much oil. When you fry meat, you can fry it side by side. Because everyone knows that the oil used to fry the food is bad for the body after repeated high temperature heating, so we try to minimize it. Use some oil.
6.
The meat skin is fried to this tiger skin shape and it is ready to bubble.
7.
Cut the fried meat into 0.5 cm thick slices. Don't cut too thick. If it is too thick, it will taste big and make people greasy, and it will not look good when placed on the plate.
8.
This is the dried plums, the dried ones, because they are too dry, they need to be soaked in advance. There is also a salted and semi-dried one on the market. Just wash it directly, save trouble, just see which one is available. Which one to use.
9.
Wash the soaked dried plums, squeeze the water, and chop them for later use
10.
This step is to fry the dried plums. Put a little oil in the pot, put the chopped green onion in the pot, pour in the cut dried plums and stir fry, then add the right amount of salt and marinated pork belly juice to make the dried plums more delicious
11.
Cut the pork belly with the skin side down, put it in a large bowl or basin one by one, add green onion, ginger and star anise, pour in the light soy sauce and dark soy sauce, so that the meat will be more delicious and color during the steaming process. Also more beautiful.
12.
Spread the fried dried plums on top and steam for 50 minutes to an hour
13.
There will be a lot of soup and oil in the steamed Mei Cai Kou Po. Let’s pour out the soup and don’t throw it away
14.
Put the poured soup into a pot and boil, add an appropriate amount of water starch to thicken the soup, and boil it into a sauce.
15.
Put the steamed Mei Cai Kou Po upside down on a larger plate, and pour the cooked gorgon sauce, so that a delicious and delicious Mei Cai Kou Po will be prepared.
16.
The meat is ready, the meat is rotten and mellow, and it melts in your mouth
