Mei Cai Pork is a Sichuan dish
Ingredients:
500g pork belly, appropriate amount of prunes, scallions, ginger slices, cooking wine, sugar, dark soy sauce, light soy sauce , black bean paste, white sugar, light soy sauce, dark soy sauce, cooking wine, and appropriate amount of five-spice powder.
Method:
Mei Cai Pork 1. Cut the pork belly into squares and soak the dried prunes in warm water for 10-15 minutes.
2. Put pork belly in boiling water in the pot, add scallions, cooking wine, and ginger slices and blanch for a few minutes.
3. Take out the pork belly, and then apply light soy sauce evenly on all sides of the pork belly to color the meat.
4. Put the oil in another pot again, put the pork belly into the pot and fry over medium-high heat, then take out the pork belly and let it cool slightly.
5. Add seasoning (a) to dried plum vegetables and stir-fry well and set aside. At the same time, mix the seasoning (b) together and set aside.
6. Let the pork belly cool slightly and cut into thin slices. Each slice is about 8 cm long, 4 cm wide and 0.5 cm thick.
7. Take a round bowl and evenly apply a layer of seasoning (c) on the round bowl to color the meat on top.
Put 8 pieces of pork belly with plums and vegetables in a round bowl. Put 1/3 of the dried plums and vegetables on the bottom of the bowl. Place the cut pork belly pieces neatly on top of the dried plums and vegetables, placing a layer of meat on each layer. If there are pieces, apply a layer of seasoning (b), be sure to apply it evenly, and finally spread a circle of dried pickles around the bowl, and then pour the remaining seasoning (b) on the outermost layer of meat and dried pickles. superior.
9. Pour water into the pot, put the bowl with the meat on it, turn the heat to medium heat, and steam for 50-60 minutes, until the meat is soft but not rotten. Or steam it over water, which will take a little longer. After steaming, take out the juice and pour it directly into the bowl. This will make it more delicious.
10. After extracting the juice, place the meat on a large plate and arrange the dried pickles around the meat