How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy

How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy

Overview

How to cook How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy at home

Tags

Ingredients

Steps

  1. Appropriate amount of pork belly and appropriate amount of ginger, smash them with a knife. Put the pork belly and ginger into the pot, beat the scallions into scallion sections and put them into the pot. Add an appropriate amount of Huadiao wine to remove the fishy smell and increase the aroma. Appropriate amounts of caramel and dark soy sauce, the ratio is 2:1, to change the color of the meat. Add appropriate amount of water, cover the pot, put it on the stove and cook over high heat for 40 minutes. After 40 minutes, open the lid of the pot, use chopsticks to take out the pork belly, hang the pork belly with a hook and place it in a ventilated place to dry the surface moisture to prevent the oil from exploding during frying and injuring people.

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 1

  2. Add more oil to the pot and heat it to 50% hot oil temperature. Add the pork belly and cover the pot. The oil will explode when frying the pork belly, so be careful and injure people. Leave a slit in the pot lid to allow water vapor to evaporate. After the surface water is dry, turn off the heat, take it out and quickly put it into cold water and soak it for 15 minutes. After 15 minutes, a very beautiful tiger skin will appear on the surface of the pig skin. Trim and shape the fried pork belly, cut into 1 cm thick slices, put into a bowl and set aside.

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 2

  3. Use a small bowl, add two spoons of sweet noodle sauce, 1 spoon of Haitian seafood sauce, 1 spoon of Wang Shouyi Thirteen Spice, add an appropriate amount of dark soy sauce, add an appropriate amount of salt, stir evenly, then pour it into the bowl with the pork belly and mix well so that the sauce evenly sticks to the surface of the pork belly. Place the pork belly into a bowl.

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 3

  4. Soak an appropriate amount of prunes in water and wash them several times. After washing the dirt in the prunes, take them out and squeeze out the water and set aside. Cut the prunes first and then chop them into pieces. Put them into a plate and set aside. Cut the pork belly trimmings into cubes and put them on a plate for later use. After the pot is hot, add the prunes and stir-fry them over low heat. Stir-fry the water vapor from the prunes until the aroma of the prunes comes out, then put it on a plate and set aside. Heat the pot, add lard and then add the pork belly cubes. Stir out the oil from the pork belly over low heat. Add minced ginger, minced garlic, and dried chili pepper joints and stir-fry until fragrant. After stir-frying, add the dried prunes and stir-fry together. Stir-fry the prunes until fragrant, add appropriate amount of chicken essence and stir-fry until evenly mixed, then serve.

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 4

  5. Place the stir-fried prunes on the pork belly and press it tightly. After the steamer is fully ventilated, steam the pork belly over high heat for 2 hours. Remember to add water to the steamer to avoid drying the pot. After 2 hours, remove from the pot, place the pork belly on a plate, garnish with Shanghai green rims, add a small amount of pork belly cooking water to make a thin gravy, pour it on the pork belly, and it's delicious.

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 5

  6. Finished product pictures

    How to make [Mei Cai Pork] that melts in your mouth, is fat but not greasy step 6