Mei Cai Kou Po-jie Sai Private Kitchen

Name: Mei Cai Kou Po-jie Sai Private Kitchen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 100g Mei Cai; 3g salt; 3 segments shallot; 1 piece Aniseed; 10ml Soy sauce; 2 tablets ginger; 20g Zhu Hou Sauce; 10ml Cooking Wine; 1 stage Cinnamon; 15g crystal sugar; 1200ml water

by Jiesai Private Kitchen

4.6 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

2

Dried plum with vegetables is a special dish of the Han nationality and Hakka in Huizhou, Guangdong. "Prunes with dried vegetables and pork meat" is rumored to have a beautiful legend. In the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to go to Hangzhou West Lake to learn how to cook. After the two chefs returned from their studies, Su Dongpo told them to imitate Hangzhou. West Lake’s "Dongpo Kourou" is made from plum vegetables. It is delicious, refreshing and not greasy. It is welcomed by the majority of Huizhou citizens and became a delicious dish at Huizhou banquets for a while. Traditional cooking is more complicated, and now you can make authentic Mei Cai with meat at home with the Jiesai automatic cooking pot.

Mei Cai Kou Po-jie Sai Private Kitchen

1. Soak the Mei Cai in clear water overnight. After washing with clear water, cut into 2 cm long sections;

2. Put the chopped plum, green onion, ginger, aniseed, cinnamon, rock sugar, pork belly (skin facing down), cooking wine, column sauce, dark soy sauce, water into the pot, and salt;