Скачать с ютуб 【1mintips】梅乾扣肉太費工？！梅乾菜燒肉簡單又下飯！梅乾菜燒肉，五花肉料理的頂級滋味！真正客家古早味，光看影片就是大享受！ в хорошем качестве

【1mintips】梅乾扣肉太費工？！梅乾菜燒肉簡單又下飯！梅乾菜燒肉，五花肉料理的頂級滋味！真正客家古早味，光看影片就是大享受！

買【義大利CUOCO】鈦晶岩大寶鍋組34cm 按這裡→ https://lihi1.com/wN0YP 梅乾菜燒肉/Stir-fried Pork with Preserved Mustard Greens 材料 五花肉1200g pork belly 梅干菜350g pickled mustard 薑片60g ginger 辣椒段30g chili 調味料 醬油120g soy sauce 黃酒(或米酒)60g Shaoxing wine 冰糖50g rock sugar 水800㏄ water 作法 1.梅乾菜用水清洗3～4次(至水不烏黑渾濁)。擠乾後切約3公分段狀。 2.熱鍋，乾炒梅乾菜至香味溢出，取出。 3.熱油鍋，放入五花肉以大火煸煎出香氣，煎至表面金黃。 4.放入薑片煸炒一下，再加入辣椒段、醬油、米酒、冰糖拌炒均勻，煮滾後蓋上鍋蓋，燜煮10分鐘。 5.開蓋放入梅乾菜和水，拌勻煮滾再蓋鍋蓋，中小火煮20分鐘。 6.開蓋再燒煮20分鐘至略收汁即可。 - Ingredients: Pork belly Preserved mustard greens (350g) Ginger slices (60g) Chili segments (30g) Seasoning: Soy sauce (120g) Yellow rice wine (or rice wine) (60g) Rock sugar (50g) Water (800ml) Instructions: Rinse the preserved mustard greens with water 3-4 times until the water is no longer dark and murky. Squeeze dry and cut into 3 cm sections. Heat a dry pan and stir-fry the preserved mustard greens until fragrant. Remove from the pan. Heat some oil in a pan, add the pork belly and stir-fry over high heat until the surface is golden brown and fragrant. Add the ginger slices and stir-fry briefly. Then, add the chili segments, soy sauce, rice wine, and rock sugar. Mix well and bring to a boil. Cover with a lid and simmer for 10 minutes. Remove the lid, add the preserved mustard greens and water. Mix well and bring to a boil. Cover with a lid and simmer over medium-low heat for 20 minutes. Remove the lid and simmer for another 20 minutes until the sauce has slightly thickened. - 楊桃美食網 http://www.ytower.com.tw Youtube    / ytower01   Facebook   / ytower01