Mei Cai Kou Po
1.
Pork belly, dried vegetables, peanuts, light soy sauce, soy sauce, sugar, fermented bean curd, cooking wine
2.
Wash the pork belly and cook for about 15 minutes.
3.
Scoop up the pork belly that has been cooked for 15 minutes.
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.
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.
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.
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.
8.
The cut pork belly skin is stacked on the plate. Waiting for the round of dried vegetables.
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.
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
11.
The fried dried vegetables are scooped up and spread on top of the pork belly.
12.
Put it in a pot of boiling water and steam over a medium-to-small heat.
13.
Steam for 30 minutes, turn off the heat and take out.
14.
The steamed meat is strained to get the juice out.
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.
16.
Pour the cornstarch juice into the pot and boil on and off.
17.
Pour the boiled gorgon sauce on the dried vegetables and the pork, and you're done.
18.
Mei Cai Kou Po.
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