Shuang Dong Mei Cai Kou Po
1.
Prepare the ingredients, set aside, diced winter bamboo shoots and shiitake mushrooms
2.
Soak the dried plums, boil in water, squeeze out the water, heat up the vegetable oil pan, add the minced ginger and green onion and sauté until fragrant
3.
Add the minced prunes and dried vegetables, add the diced mushrooms
4.
Pour in diced winter bamboo shoots and stir-fry evenly
5.
Mix in cooking wine, fresh soy sauce, sugar, pepper and appropriate amount of salt, set aside
6.
Pour water into the soup pot, add star anise, cinnamon, bay leaves, green onion and ginger slices, then add pork belly cubes
7.
After boiling, pour in an appropriate amount of Shao wine and simmer on low heat until there is no blood in the inside. Then season with salt, adjust the flavor and turn off the heat. Soak the meat in the soup pot for two hours to make it taste, and bring the soup pot to a boil again
8.
Take out the pork cubes immediately, evenly spread a little soy sauce on the skin while it is hot, and then dry
9.
After the skin of the meat is dried, put the skin side of the meat side down into the frying pan, fry the skin side of the meat side into tiger skin color, take it out and let it cool and refrigerate
10.
Take out the thick meat cubes and cut them into 2 mm slices. Don’t cut them. Each meat cube slices into a 2 mm thick even slice.
11.
After cutting, roll up the meat cube again and restore it to the original square shape again.
12.
The end is fixed with a toothpick, and then use your fingers to move the restored meat layer by layer and stagger a certain gap, forming a pyramid shape.
13.
Fill the large gap with the fried stuffing, put it on the plate, and put the cooked meat into the steamer
14.
Broccoli, cut into small pieces, wash, add appropriate amount of salt and a few drops of oil when blanching
15.
Steam the meat for about an hour and a half, until the meat is crispy, pour out the soup in the plate and set aside, decorate with broccoli
16.
Pour the steamed meat soup into a wok to boil, thicken the starch with a little water, add a few drops of sesame oil after the juice is gelatinized, and pour the soup on the meat while it is hot.
