Mei Cai Kou Po
1.
The dried plums are soaked in cold water in advance, washed to remove the mud and sand, squeezed out the water and chopped, replaced with clean water, and soaked
2.
Remove and hold off the water for later use
3.
After washing the pork belly, scrape and wash the skin
4.
After blanching the pork belly in water, drain it
5.
Spread appropriate amount of light soy sauce and dark soy sauce, a little salt, and marinate for a while
6.
Add appropriate amount of oil to the wok, add the sugar, and slowly boil the sugar color. When the oil is 70% hot and the sugar color is brown, fry the whole piece of pork belly with the skin side down.
7.
Slowly fry until the skin of the pork belly is dark red, and the meat around it is also fried until golden brown
8.
Wash the green onion and ginger, slice and cut into sections, prepare all kinds of seasonings, and wash
9.
When the pork belly is slightly cooled until it is not hot, cut it into slices, put the skin down into the round-bottomed enamel basin, and set aside
10.
Saute all the seasonings with the oil of the fried meat
11.
After adding the dried plums and stir-fry the flavor, add less sugar and light soy sauce
12.
Bake on low heat for 5 minutes, pick out all the spices
13.
Cover the fried dried plums on the meat
14.
Add appropriate amount of water to the steamer, put the pot into the steamer, after the high heat is boiled, turn to medium heat, and steam for about 1 hour according to the tenderness of the meat.
15.
Pour out the soup in the pot, pour the pork belly and dried plums into the bowl
16.
Pour the original soup into the pot
17.
After boiling, add oyster sauce and light soy sauce to season, add water starch to thicken the thick gorgon and pour it into a bowl.
Tips:
As the meat slices are crispy after being steamed and cannot be adjusted in shape, the meat slices can be smaller and more beautiful.
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