Sichuan-style Mei Cai Kou Po-salted White Braised
by happy Kiyosumi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare all materials.
2. Wash the dried plums and soak them in clean water overnight.
3. 3 red peppers, 1 green onion, 2 slices of ginger, 1 clove of garlic, mince.
4. Cut the pork belly into pieces.
5. Put the pork belly in the pot, add water and cooking wine, then add the star anise and the remaining sliced ginger, garlic and green onions. Bring to a boil, turn to low heat and cook for 20 minutes.
6. Pick up the pork belly and let it dry.
7. Brush the skin of the pork belly with soy sauce and continue to dry.
8. Add oil to the pot, heat the oil pot over high heat, add pork belly, skin down, and turn to medium-low heat.
9. Quickly cover the pan and fry until the surface of the meat is bubbling.
10. After frying the pork belly, soak it in ice water for one to two hours.
11. After soaking, remove the pork belly and cut into thick slices.
12. Mix light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and cooking wine into the sauce.
13. Dip the thick sliced pork belly in the sauce.
14. Yard in a clean bowl.
15. Rinse the dried plums, wring out, and chop finely.
16. Add a little rapeseed oil to the pot, heat it on a low heat, add the chopped green onion, ginger, garlic and a part of the chili, and stir fry.
17. Change to high heat, add dried plums and remaining chili, stir fry, pour in remaining sauce and stir well.
18. Place the fried plums on top and side of the pork belly, and steam for 1 hour in a pot. After steaming, pour into another bowl.
Tips:1. The dried plum dish I use is Huizhou sweet dried plum dish. You can use salted prunes or Shaoxing prunes, and adjust the amount of salt at that time, and the taste will be slightly different.
2. When frying pork belly, the oil will splash everywhere, so put the meat quickly and cover the pot quickly. Otherwise it will be very hurt.
3. When frying pork belly, open the lid from time to time to observe whether the skin is sticky. It must be fried until the skin of the meat is frothy, so that the finished product will have wrinkles.
4. Soaking the fried pork belly in ice water can make the skin wrinkles of the finished product more obvious, and it will be easier to handle when cutting thick slices of pork belly. You can also cut thick slices directly without soaking.
5. The red chili I used is very spicy, so I only put a part of the frying pan. If you like to eat more spicy, you can put all the minced chili peppers into the frying pan.
