1. Cut the pork belly into squares (small rectangles are also available)
2. Wash and put in the pot.
3. Green onion ginger, bay leaves, tangerine peel, pepper, dried red pepper, dried longan.
4. After boiling, cook for about ten minutes.
5. Flip and cook for about ten minutes.
6. The old soy sauce in the basin is ready.
7. Wear disposable gloves and apply evenly, and wipe it all over. Apply twice more on the skin. The color is beautiful. 😍
8. Dry the water so that it won't splash so badly during frying. Some use needles to pierce small holes in the skin while it's hot, but I didn't zaha.
9. Put an appropriate amount of oil in the pot and cover the skin of the meat.
10. Put it in the pan with cold oil and put it in the pan with cold oil, so that it won't splash around. Cover the pot with the skin down, and fry on low heat. Be sure to cover the pot.
11. For about ten minutes, turn off the heat, and when there is no movement inside, carefully lift the lid to see if the skin is fried.
12. Take out and let cool.
13. Slice the soaked Mei Cai.
14. After stopping all night, the original sauce-red skin became a little dark. (I knew it was left to cool and steamed 😅
15. Cut slices about 2,3 mm. I didn't cut it to the end, and the bottom was slightly connected. (This free choice can be cut. I cut both 😅)
16. Not cut off neatly.
17. The cut off is a bit scattered.
18. Put in a basin, pour some oyster sauce, green onion and ginger.
19. Spread evenly, even in the middle of the film.
20. Put the skin down into the bowl, and put the cut skin down neatly.
21. Heat an appropriate amount of oil in a pot, fry ginger onion, dried red pepper, pepper, star anise and fragrant.
22. Put the plum vegetables.
23. Some light soy sauce, stir fry twice.
24. Fill in plum vegetables.
25. Appropriate water, light soy sauce, oyster sauce, pepper, star anise.
26. Stir well.
27. It's seven minutes full.
28. Steam in a drawer on cold water for one and a half to two hours.
29. Steamed Mei Cai Kou Po.
30. Cover with a bowl or plate, and reverse quickly. Be careful, watch out for spills.
31. Finished product.
32. Finished product.
Tips:No salt. Mei Cai has been soaked in salty water, but it is still a bit salty. It would be better if the soaking time is long. The steamed meat is salty and fragrant, and the saltiness is just right. Mei Cai is not so salty anymore.
