Mei Cai Kou Po

Mei Cai Kou Po

1. Prepare pork belly, preferably square

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

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

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

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

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

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

8. Fry until bubbling on the surface

9. Then cut into slices

10. Code into a semicircular bowl

11. Add steamed dried vegetables in the middle

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

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

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

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.