Mei Cai Kou Rou Rou Meat Chef
1.
Ingredients display: 500 grams of pork belly, 80 grams of dried plums, 20 grams of light soy sauce, 5 grams of sugar, 10 grams of salt, 20 grams of cooking wine, 150ml of oil, 1 piece of ginger, 2 green onions, and 30ml of red fermented bean curd juice.
2.
Slice ginger and set aside.
3.
Cut green onions into sections for later use.
4.
Chop the dried plums and set aside.
5.
Soak the cut dried plums in cold water for more than 3 hours.
6.
Pick up a clean pot and add cold water. Add pork belly, ginger slices and 10 grams of cooking wine and boil the water.
7.
After the water boils, remove the foam on the surface with a spoon, turn to a low heat and cover the pot and continue to cook the pork belly slowly.
8.
Cook until the chopsticks can be easily inserted, and then you can take it out.
9.
After fishing out, use bamboo sticks to pierce even many small holes in the pigskin part, and pierce hard. Then apply salt and light soy sauce on the skin of the pork, pour 150ml of oil into a clean pot and heat it and put in the pork belly. Remember to wipe off the water on the surface of the pork belly first, otherwise it will explode. Put the pork belly with the skin side down, and fry it over medium heat (remember to cover the pot, this step will be very oily, don't use high heat, because after the light soy sauce is applied, the high fire will burn easily).
10.
Fry until the skin is golden.
11.
Soak the fried pork belly in hot water at about 60 degrees for about 10-20 minutes. Make the epidermis thick and soft. Soak it softly, don't soak for too long or the skin will turn white.
12.
Sliced pork belly after soaking.
13.
Stir the pork belly with salt, red fermented bean curd juice, light soy sauce, cooking wine, sugar and sliced green onion and ginger, then marinate for 1 hour.
14.
After an hour, clean the pan and heat the oil, add sliced ginger and green onion to fragrant, add the dried plums and vegetables with squeezed water to fry until fragrant, then add salt and sugar to taste.
15.
On a darker plate, spread the pork belly, skin down, and top with dried plums.
16.
Put the lid on and steam in the pan. After the water boils, steam for 30 minutes and take it out of the pot.
17.
It's out of the pot~~Open the lid! Smell bursts of aroma throughout the building! ! Drooling~~ You can eat a few more bowls of rice tonight~~ Try it too! ! !
Tips:
It needs to be marinated to make the meat more delicious!
