Mei Cai buckle meat is a very popular home cooking, can nourish yin and blood, spleen appetite, is definitely a good dish for dinner!
Put the whole pork belly in water and cook until 7~8 mature. After draining and draining, apply a layer of honey evenly and marinate for 30 minutes.
Marinated pork belly in a frying pan until golden, remove the oil, and let cool
Use oyster sauce, soy sauce, soy sauce, bean curd, white sugar, diced green onion, ginger, salt, monosodium glutamate
Cut the dried pork belly into thin slices and arrange them neatly in the bowl.
Cover the pork belly with the plum vegetables, pour the sauce, and steam in the steamer for 1 hour.
After steaming, pour out the sauce in some bowls, transfer to the raw powder, and cook into a thick sauce, as the final sauce.
Pour the succulent pork in the bowl on the plate and pour the tartar sauce.
1. If the plum vegetables are dry, they need to be soaked in water in advance, squeezed out the water and then chopped for use. 2, Mei Cai buckle meat steaming time is generally 1-2 hours, if you like meat more crisp, you can steam for a long time. 3, Mei Cai buckle meat is delicious, but people with high blood lipids should not eat more.