Mei Cai Kou Po

Mei Cai Kou Po

by Chai wow learn to cook

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

The pork belly is fat but not greasy, soft and not rotten. It tastes soft and sweet and fragrant. If you eat it aftertaste, you will eat 2 more pieces without knowing it. The dried plums absorb the fat of the pork belly, and the pork belly enjoys the fragrance of the vegetables. The combination of the two is very wonderful. Today, I have some peanuts, and the taste is more layered.
The most important point is that Mei Cai Kou Po is free of frying."

Mei Cai Kou Po

1. Pork belly, dried vegetables, peanuts, light soy sauce, soy sauce, sugar, fermented bean curd, cooking wine

Mei Cai Kou Po recipe

2. Wash the pork belly and cook for about 15 minutes.

Mei Cai Kou Po recipe

3. Scoop up the pork belly that has been cooked for 15 minutes.

Mei Cai Kou Po recipe

4. Put light soy sauce, dark soy sauce, fermented bean curd, sugar, and cooking wine in a clean pot. Soy sauce is easy to color, fermented bean curd or southern milk can be used, cooking wine can make the meat easy to boil, and it is more fragrant.

Mei Cai Kou Po recipe

5. Put the boiled pork belly in the saucepan and turn it over, so that the sauce is evenly covered on both sides. Fry the skin face down.

Mei Cai Kou Po recipe

6. Especially the side with the skin should be fried and colored as much as possible, and the color will be better by doing so. It doesn't need to be fried for a long time to stain it.

Mei Cai Kou Po recipe

7. The skin can be sliced and thinly sliced. Cooked for 15 minutes and then fry a little. At this time, the pork belly is just soft and firm, and it can be cut as thin as possible.

Mei Cai Kou Po recipe

8. The cut pork belly skin is stacked on the plate. Waiting for the round of dried vegetables.

Mei Cai Kou Po recipe

9. Dried vegetables are soaked in advance, so that it is easy to wash away the mud, sand and dust, and wash and chop them into fine pieces.

Mei Cai Kou Po recipe

10. Put the chopped dried vegetables into the pan where the meat was fried just now, add some seasonings by the way, and fry them evenly

Mei Cai Kou Po recipe

11. The fried dried vegetables are scooped up and spread on top of the pork belly.

Mei Cai Kou Po recipe

12. Put it in a pot of boiling water and steam over a medium-to-small heat.

Mei Cai Kou Po recipe

13. Steam for 30 minutes, turn off the heat and take out.

Mei Cai Kou Po recipe

14. The steamed meat is strained to get the juice out.

Mei Cai Kou Po recipe

15. Pour a part of the filtered juice into a pot and cook, and add a spoon of cornstarch to the other part and mix well.

Mei Cai Kou Po recipe

16. Pour the cornstarch juice into the pot and boil on and off.

Mei Cai Kou Po recipe

17. Pour the boiled gorgon sauce on the dried vegetables and the pork, and you're done.

Mei Cai Kou Po recipe

18. Mei Cai Kou Po.

Mei Cai Kou Po recipe

Tips:

When cooking the sauce, you can put some soy sauce sugar to taste.

Cooking wine: It can be any wine. Or vinegar. The purpose is to make the meat easy to cook.

You can use fermented bean curd, southern milk or Zhuhou sauce

Comments

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