Secret Mei Cai Kou Po
1.
Wash the dried plums, soak them in warm water for about an hour, squeeze the water, and chop them for later use.
2.
Take a piece of ginger slices, knot the chives, put hot water in the pot, add the washed pork belly after boiling (note that in order to ensure a good-looking shape, please use lump pork belly, the more layers the better), water again After boiling, add two spoons of cooking wine, turn to medium heat and cook for about 20 minutes.
3.
After the boiled pork belly is drained and let cool, it is covered with brown sugar, dark soy sauce and a little white wine, and marinated for one hour.
4.
Dip the marinated pork belly with kitchen paper to remove water from the surface. Heat up the oil in the pan, add the pork belly to fry after the oil temperature rises to 50% hot. Note that as soon as the meat enters the pot, cover it quickly to avoid oil splashing and hurting people. During the process, you may hear a popping sound coming from the pot, don't be afraid. Be careful to leave a gap on the side away from the body when frying the meat to make it easier for water vapor to evaporate.
5.
After the moisture on the surface of the meat is fried dry, immediately take it out and immerse it in ice water, soak for more than half an hour to make the skin wrinkle.
6.
Cut the soaked pork into slices of equal size. Don't cut too thin, keep a certain thickness.
7.
Mix two spoons of sweet noodle sauce, one spoon of hoisin sauce, a little dark soy sauce, salt, and five-spice powder to make the marinade.
8.
Spread the marinade juice evenly in the middle of each piece of meat with your hands, and massage it slightly. Finally, cover with plastic wrap and put in the refrigerator for 12 hours.
9.
Heat in a pan, pour dried plums and stir-fry them over low heat, and fry the water vapor.
10.
The marinated meat is trimmed into a beautiful rectangle with a knife, and the trimmed meat is chopped. Heat a little lard in a pan and pour in the minced pork and stir fry.
11.
When the oil of the pork is stir-fried, add the minced ginger, minced garlic and minced rice pepper to fry until fragrant.
12.
Pour in the dried plums and vegetables that have been steamed before and fry them until fragrant, sprinkle a little salt and sugar to taste.
13.
Spread the marinated meat slices skin side down in a sea bowl, and be careful to squeeze the meat tightly with your hands.
14.
Pour the fried plums in step twelve, and put it in the steamer after arranging and compacting it by hand, boiling water in the pot, and steaming for about two hours. Put the steamed meat into the plate with the bowl upside down, ready to eat.
