【mei Cai Kou Po】-----the Meat Melts in Your Mouth, Not Greasy
1.
Buy the pork belly and rinse it with water.
2.
Put 2/3 of the water in the pot to boil, put the meat in the noodles and cook over high heat.
3.
When cooking, keep turning over with chopsticks to prevent sticking to the bottom of the pan. Cook until it can be penetrated on both sides with chopsticks.
4.
Put the meat on a fork and let it cool on a plate. Use chopsticks to make a lot of small holes on both sides. (Don't pour the broth, you can save it for rice noodles)
5.
Mix with all seasonings except edible oil.
6.
Spread evenly around the meat and let it sit for 20 minutes.
7.
Wipe the seasoning on the surface of the prepared meat with special kitchen paper.
8.
Boil the pot with dry water, add a small amount of cooking oil to the pot, then put the meat skin down, cover the lid, and fry on medium-low heat. Remember to put the lid on, the skin will burst when it sees oil.
9.
Both sides are fried until they are colored and the scent keeps wafting out. Reduce the heat and fork the meat to a plate.
10.
Chop the shallots and garlic with a knife and put them in the fried meat pan until fragrant.
11.
Then pour the pre-soaked Mei Cai (drained water) into the stir-fry, add an appropriate amount of salt, and then pour in the remaining seasonings from the marinated meat and stir fry together.
12.
Take two clean 6-inch large noodle bowls, one with some plums underneath, and then cut the meat and spread a layer on top;
13.
Or cut the meat and place it under the bowl, and then spread a layer of plum vegetables.
14.
Then put a lot of water in the pot, then put the two bowls of meat into the steam for two hours at the same time. After the water has boiled for about 10 minutes, reduce the heat to the minimum and simmer slowly. Until the meat melts in your mouth.
15.
Or use a casserole to cook, put plum vegetables on the bottom of the pot, put meat on the top, cover and simmer slowly.
