Mei Cai Kou Po

Mei Cai Kou Po

1. Soak the dried plums in warm water, soak it thoroughly, and then wash it with clean water to remove dust and sand.

2. Bring a pot of water to a boil, add green onions, ginger, star anise and a piece of bay leaf.

3. Put the pork belly cube into boiling water.

4. Pour a little rice wine and cook the meat over medium heat.

5. Cook the skin of the meat side for about 8-10 minutes.

6. Then turn it over and cook for another 5-6 minutes.

7. Take out the cooked meat, spread a thin layer of soy sauce evenly on the skin while it is hot, and let the meat dry for ten minutes to control the moisture.

8. Heat up the frying pan and add a little cooking oil. The oil should not be a lot more than the oil used for cooking.

9. When the oil is warm, the meat can be put into the pot, and only the skin side of the meat can be fried.

10. Because it is easy to explode when frying meat on the skin, in order to avoid unnecessary scalding, you can cover the pot immediately after the meat is placed.

11. The skin should be fried until it is hard and slightly yellow, and the skin should have tiny bubbles. Don't fry it.

12. Then, while it's hot, put the meat cubes in the water of the previously boiled meat and soak for 10-15 minutes.

13. The meat cube is soaked until the skin is slightly soft by pressing it with chopsticks, then remove it from the soup pot and let it cool for later use.

14. Heat up the frying spoon, pour in the leftover oil from the frying meat, and stir fragrant star anise.

15. Then add green onion and ginger and stir fragrant.

16. Finally, add a little garlic and stir fragrantly.

17. Saute the spices and pour some boiling water into the pot.

18. Pour a little rice wine.

19. Pour in soy sauce and two drops of dark soy sauce.

20. Boil for 5 minutes.

21. After cooking for 5 minutes, use a colander to remove the green onion, ginger, star anise and fragrant leaves.

22. Pour in 10 grams of oyster sauce, stir well and bring to a boil.

23. In the boiling condiment pot, put the washed dried plums and boil them.

24. Boil for a while, add 20 grams of sugar and continue cooking.

25. In the free time of cooking plum vegetables, the cold meat can be sliced with a knife.

26. The thickness of the meat is 3 mm and the length is 8 cm. Cut the meat for later use.

27. At this point, the soup for cooking plum vegetables has gradually become scarce. Use a shovel to quickly stir-fry, leaving a little soup for it to be out of the pot.

28. There is no need to cook the plum vegetables too dry.

29. Take one third of the cooked plum and spread it on the bottom of the steaming dish.

30. Put the neatly sliced pork belly slices on top of the plums, then take one-half of the remaining plums and sandwich them between each slice of meat. The quantity should not be too large, and finally put the remaining plums. To both sides of the meat.

31. Bring the steamer water to a boil, and place the steaming pan with the plum vegetables and meat in the cage.

32. Steam for 90 minutes and take out.

33. Take out the steamed meat, decanter the soup from the steaming dish into a frying spoon and bring to a boil.

34. Use a little water and starch to thicken the steamed meat.