🟢材料：
梅菜 300克
豬腩肉 400克
薑 2片
蒜頭 1瓣
冰糖 1小塊
糖 1茶匙
紹興酒 1湯匙
老抽 1湯匙
熱水 適量
🟢做法：
1️⃣ 將梅菜用淡鹽水浸泡10分鐘，洗淨去除老纖維，用白鑊(不下油)炒至乾水，加1茶匙糖炒勻備用。
2️⃣ 豬腩肉汆水，洗淨切粗件，煎至兩面金黃，下薑、蒜、冰糖，灒入1湯匙紹興酒、1湯匙老抽，加入梅菜，加熱水浸過肉面，小火炆煮1小時。
🟢Ingredients:
Preserved Mustard Greens(Mei Choy), 300g
Pork Belly, 400g
Ginger, 2 slices
Garlic, 1 clove
Rock Sugar, 1 small piece
Sugar, 1 tsp
Shaoxing Wine, 1 tbsp
Dark Soy Sauce, 1 tbsp
Hot Water, as needed
🟢Cooking Directions:
1️⃣ Soak the preserved mustard greens in lightly salted water for 10 minutes, then wash and remove any tough fibers. Stir-fry the mustard greens in a dry wok until dry, then add 1 teaspoon of sugar and stir-fry evenly. Set aside.
2️⃣ Blanch the pork belly, wash and cut into large pieces. Pan-fry until both sides are golden brown, then add ginger, garlic, and rock sugar. Pour in 1 tbsp of Shaoxing wine and 1 tbsp of dark soy sauce. Add the preserved mustard greens and enough hot water to cover the meat. Simmer over low heat for 1 hour.
• 如何處理梅菜Simple Steps for...
• 家常小菜Home-style Cuisine
• 豬肉類菜式Pork Dishes
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30 май 2020
