Mei Cai Kou Po
1.
Pick out the slices of Mei Cai, soak them slightly to unfold them, then wash them, squeeze out the water, chop them, and soak in clean water; about half an hour, take a little Mei Cai and try it. If it’s salty, you can squeeze out the water and reserve; dried plums include salted plums and sweet plums. I use salted plums.
2.
Put water in the pot, put the pork belly, sliced ginger and star anise, and cook for about 10 minutes
3.
Take it out while it's hot, smear the dark soy, and then use a toothpick to make a mess of holes.
4.
Set aside, air-dry and color
5.
Heat oil in a pot and sauté ginger and garlic
6.
Pour the plum vegetables and stir fry
7.
Add appropriate amount of oyster sauce, light soy sauce, dark soy sauce, chicken essence, cooking wine, white sugar and water, boil and turn off the heat for later use; * If there is red fermented bean curd, crush it and add it to seasoning, the color and taste will be better; * The broth replaces water, Taste better;
8.
Heat the oil in the pan, put the meat skin down into the oil pan, cover and fry until silent, the meat skin will be browned, and you can take it out; * Before putting it in the oil pan, use a kitchen paper towel to dry the surface of the water * Fry The process is a bit scary. The skin will be fried in oil, so you have to cover it and be careful not to get splashed by the oil. Calm down, the more you panic, the more chaotic you are.
9.
Wait for it to cool after taking it out, or soak it in a cold water basin for a while
10.
Skin down, cut into two to three millimeters thick meat slices
11.
Put the meat slices into the bowl with the skin facing down
12.
Pour the fried plum vegetables and the soup on top of the meat and spread it out flat
13.
Put an appropriate amount of water in the pressure cooker, put the bowl into the bowl, and continue steaming for 30 minutes after SAIC; * If you don't use the pressure cooker, steam it directly in the pot, it takes an hour; * You can also use a microwave oven, about 40 minutes; * According to the amount of meat Adjust the steaming time with the firepower. It is better to steam for a longer time. This dish is only delicious if the meat is overcooked.
14.
After steaming, you need to pour out the soup in the bowl first, and the soup will spill out if you turn it over directly.
15.
Then take a plate, and buckle the pork meat on the plate
16.
The broth is returned to the pot, and the starchy water is used to hook the buns, and pour it on the surface of the pork meat. Finish! * If you don't want to hook the book, you can also pour the soup directly on the surface
