Mei Cai Kou Po

Mei Cai Kou Po

1. Wash the dried plums three times to remove the silt and soak in water for 20 minutes.

2. Put a piece of pork belly with skin and cook for ten minutes in a pot.

3. Mix the light soy sauce with the dark soy sauce and apply the pork belly to color, and let it sit for ten minutes.

4. Add a proper amount of oil to the pot, and fry the skin side down on a low fire until golden brown. This step must be covered.

5. Turn it over and fry the other side.

6. Soak the fried pork belly in warm water for 20 minutes.

7. Squeeze the dried plums to dryness and set aside.

8. Cut the soaked pork belly into thicker pieces.

9. Mince ginger and garlic, and cut dried chili into small pieces for later use.

10. Put the pork belly in the pot, add a little salt, chicken essence, pepper, light soy sauce, dark soy sauce, and oyster sauce. Grab well and cover for 15 minutes.

11. Add bottom oil to the pot, add ginger, garlic, and dried chili to sauté until fragrant.

12. Add dried plums and stir fry over medium heat for a minute.

13. Place the marinated pork belly in a deep bowl.

14. Spread the fried dried plums on top and press lightly a few times.

15. Transfer the deep bowl to the lid of the pressure cooker, let it boil and turn to low heat for 12 minutes.

16. The finished picture, take out the bowl and buckle it on the plate.

Tips:

1. After blanching the pork belly, it needs to be colored with soy sauce. The color of the pork belly will be more beautiful.
2. Dried plums must be washed several times to remove the sediment, and the saltiness of plums is sufficient without adding salt during frying.
3. Marinate the cut pork belly for at least 15 minutes after adding seasoning. The pork belly will be more delicious.
4. If you use a pressure cooker, press it for about 12-15 minutes, if you use a normal steamer, it will take more than an hour.