Mei Caifen and Taro Pork
1.
The whole piece of pork belly, boil for 45 minutes (cold water in), while cooking, use a bamboo skewer to poke holes in the skin. Drain the water on the bamboo grate (otherwise it will explode when frying) and smear the soy sauce around to make the whole piece of meat have a sauce color, and then put it on a paper towel to dry it. ----The oil pan is hot, the oil is just below the meat. Fry the pork belly in the pan until browned. Lift the pot and let it cool. (Note that you should press it with a lid when you just fry it to prevent the oil from exploding. It is recommended to fry in small pieces.) The picture shows the fried pork belly fast.
2.
Slice the pork belly and taro after letting cool.
3.
Place it at the bottom of the bowl, add some soy sauce, sugar, and cooking wine.
4.
Wash the Mei Cai and wash it several times to make sure that there is no fine sand. Stir-fry in the pan, add garlic slices, sugar, soy sauce, and Shao wine.
5.
Put the fried plum on the top of the bowl and steam for 1 hour on a medium-low heat in the pressure cooker (just keep the pressure cooker valve making noises from time to time.) If you like to eat crispy, steam it longer.
6.
Pour the soup back into the pot after it is out of the pot, then turn the bowl upside down, and finally thicken the soup on the noodles.
Tips:
The most important part of this dish is the fried pork belly. For those who are new to cooking, it is recommended to try carefully.
Master the following two points: 1. After the pork belly is cooked, it must be drained, and then dried with kitchen paper. In order to avoid violent oil explosion during the frying process. 2. When the meat is just put into the frying pan, be sure to press it with the lid, and then open the lid after the oil in the pot no longer bursts.