Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork belly; 50g Dried plum; 10g ginger; 10g garlic; 30g South milk; 20g granulated sugar; 15ml Soy sauce; 3g salt; 10ml Cooking Wine

by Connie Chen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

It is said that [Mei Cai Kou Po], salt-baked chicken, and stuffed tofu are known as Hakka's three treasures. [Meicai Kourou] It is said that during the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to study cooking at West Lake in Hangzhou. After the two chefs returned to Huizhou, Su Dongpo asked two chefs to cook Dongpo meat. The chef made "Mei Cai Kourou" with Mei Cai, Su Dongpo praised it!
[Mei Cai Kou Po] It is refreshing and not greasy. The pork belly absorbs the fragrance of Mei Cai, which is fat but not greasy, while Mei Cai is oily and has a rich fragrance. After the pork belly is boiled, fried and steamed, the fat of the pork belly penetrates into the dried plums, making it crispy in the mouth and not greasy. When making, the Mei Cai was fried, especially sweet and fragrant.

Ingredients

Mei Cai Kou Po

1. Preparation materials: pork belly, fat and lean, dried plums

2. Soak the dried plums in water for 20 minutes, then drain the water

3. Put the southern milk, light soy sauce, cooking wine and sugar together and mix thoroughly

4. Cut the pork belly into pieces and blanch it with hot water

5. Put the pork belly in a pan and fry it on both sides

6. Arrange the fried pork belly at the bottom of the bowl

7. Saute the minced ginger and garlic with the oil in the pan

8. Add dried plums and stir-fry

9. Add seasonings and mix well

10. Let the Mei Cai absorb the seasoning and turn off the heat

11. Pour the prepared plums into a large bowl of pork belly

12. Put the big bowl in the steamer and steam for 30 minutes

13. Put the steamed pork belly in the dish upside down

Tips:
1 Milk is also called red fermented bean curd, red cube, fermented fermented bean curd made from red yeast rice.
2 The pork belly I cut is relatively thin, which is convenient for oiling. Pork belly can be cut into 5cm thick. My family doesn't like a bite of so much meat. I cut it very thinly.
3 people think that the stir-fried Mei Cai Kou Po in the Mei Cai Kou Po is more sweet and fragrant.