【梅菜扣肉】团圆饭少不了的扣肉，吃了蒸蒸日上！ | Braised Pork with Preserved Vegetables 

婆婆又来咯！今天婆婆要教大家一道客家家常菜--梅菜扣肉！
老一辈的人都说梅菜扣肉有着蒸蒸日上的寓意，所以在新年时，餐桌上常常都能看到这道菜！梅菜颜色金黄带有独特的香气，能让人的食欲大增，可以充分地吸收五花肉中的肉汁和油水，这样吃起来肥而不腻，口感入口软绵而且非常下饭，好吃的让你能把盘子都舔干净！
材料 Ingredients：
1) 半公斤的五花肉 500g of pork
*把猪肉、姜片、葱结和料酒汆烫20分钟 Blanching pork with ginger, green onion, and cooking wine for 20 minutes
2)100克的梅菜（咸或甜都可以）100g of preserved vegetables (salted or sweet preserved vegetables)
*炒梅菜的调味料有一汤匙的冰糖、一汤匙的酱油、一汤匙的蚝油、半汤匙的黑酱油和1/3汤匙的胡椒粉 Braised preserved vegetables with 1 tbsp of rock sugar, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, ½ tbsp of dark soy sauce and 1/3 tbsp of pepper powder for about 5 minutes
- 腌制猪肉的调味料有少许的白醋，料酒和黑酱油 Marinate pork with some vinegar, cooking wine and dark soy sauce
- 把炸好的猪肉浸泡冷水10-20分钟，再用半汤匙的黑酱油，一汤匙的酱油，半汤匙的胡椒粉和糖调味 Soaked the pork in cold water after fried, for 10-20 minutes. Seasoning the pork with ½ tbsp of dark soy sauce, 1 tbsp of soy sauce, ½ tbsp of pepper powder and ½ tbsp of sugar
*大火蒸半小时，中小火蒸1小时半 Steam it with high heat for half an hour, medium to low heat for 1 hour and half
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