Mei Cai Kou Po
1.
Prepare the materials.
2.
Dry the dried vegetables and soak them in water for a while, do not soak them for too long to avoid the scent of dried vegetables.
3.
After soaking, chop and set aside;
4.
Boil water in a pot, add star anise, ginger slices, bay leaves, and pork belly and cook for five minutes.
5.
Drain the water, smear the skin of the meat with dark soy sauce, and let it stand for five minutes.
6.
Put the pot on the heat, pour in the clear oil, cook until 80% hot, put the pork belly skin down in the pot and fry it until it turns dark red, remove it and let it cool.
7.
Stir-fry the plum cabbage in a pot to give it a fragrance, set it aside.
8.
The cold pork belly slices are about one centimeter thick.
9.
The skin-down yard is good in the bowl.
10.
Soy sauce and soy sauce, sugar and cooking wine, mix together and stir well.
11.
The fried plums are spread on top of the sized pork slices and topped with the sauce just prepared.
12.
Steam in the pot for 45 minutes.
Tips:
The dried plums should be cleaned, and the finer the cut, the better.
