Mei Cai Kou Po

Mei Cai Kou Po

by Luyao 20082008

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

4

When I was young, it’s a must-do for Chinese New Year or Chinese New Year. Generally, I cook a few more bowls at a time. When a customer comes, I can steam it and serve it. This dish can be regarded as a very polite treat. Dishes are the most famous in Shaoxing area. The steamed meat is fat and not greasy, so even people who don’t like fatty meat can eat a piece.

Ingredients

Mei Cai Kou Po

1. Prepare pork belly, preferably square

Mei Cai Kou Po recipe

2. Then put the pork belly in the pot and add the right amount of water

Mei Cai Kou Po recipe

3. Then add cooking wine and ginger to boil, insert with chopsticks until almost no blood oozes out

Mei Cai Kou Po recipe

4. Put the dried plums in a bowl and add some water

Mei Cai Kou Po recipe

5. Then add the right amount of sugar and cooking oil and steam for about 15 minutes

Mei Cai Kou Po recipe

6. Put the boiled pork belly to cool slightly and add light soy sauce and dark soy sauce to color

Mei Cai Kou Po recipe

7. Put it in a cool place and blow dry slightly, then raise the frying pan, put the skin side into the frying pan

Mei Cai Kou Po recipe

8. Fry until bubbling on the surface

Mei Cai Kou Po recipe

9. Then cut into slices

Mei Cai Kou Po recipe

10. Code into a semicircular bowl

Mei Cai Kou Po recipe

11. Add steamed dried vegetables in the middle

Mei Cai Kou Po recipe

12. Then add the right amount of sugar and put it in the pot and steam for 20 minutes

Mei Cai Kou Po recipe

13. Thicken in the pot, add appropriate amount of light soy sauce and cooking wine

Mei Cai Kou Po recipe

14. Pour the steamed meat upside down in the basin, and drip the hooked gorgon.

Mei Cai Kou Po recipe

Tips:

People here eat sweeter, so we add sugar when steaming dried vegetables. If you don’t like sugar, you can reduce the amount of sugar.

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