How to Braised Pork with Preserved Vegetables 《梅菜扣肉》| Mr. Hong Kitchen скачать в хорошем качестве

How to Braised Pork with Preserved Vegetables 《梅菜扣肉》| Mr. Hong Kitchen

Ingredients (Diana) 1. Pork belly 2. Spring onion 1 stalk 3. Ginger a few slices 4. Preserved vegetables ( wash for 2-3 times and soak with warm water for an hour; do not soak till tasteless. Must maintain a little taste) 5. Garlic minced Seasoning 1. Light soya sauce 2. Dark soya sauce 3. Shao Xing wine 4. Pepper 5. Salt 6. Sugar 7. Oyster sauce Method 1. Place the pork belly in a pot with water. Add in spring onion, ginger and Hua tiao and let it boil. Once boil, cover with lid and turn to low heat and simmer for 15min 2. Remove the pork belly and add a little light soya sauce on the skin. Coat it evenly and let it dry, place on a pair of chopsticks 3. Heat oil and deep fry the pork belly with skin down first, turn and fry the other side. Remember to cover with lid as the oil will spill out. Remove and immediately dip into a bowl of cold water. Then cut into desired slices (not too thin) 4. Marinate the pork with little salt, sugar, pepper, oyster sauce, dark and light soya sauce. Lastly add some shao xing wine. Arrange it nicely in a bowl with skin down. 5. Cut away the unwanted end of preserved Vegetables and cut into diced for the rest. Stir fry it in the wok till dry. While frying, add some oil, minced garlic, dark and light soya sauce and shao xing wine. 6. Transfer it to cover the pork belly and press down tightly. Steam under high heat for an hour. 7. Drain the sauce away in the wok and flip over the bowl onto a plate. Thicken the sauce with tapioca flour and drizzle on the pork 8. Ready to serve Recipe from Mr Hong kitchen 材料: （wpy） 材料 1 ：花肉， 姜片 ，青葱，绍兴酒 ☞ 花肉冷水下锅，皮朝下，加入姜片和，青葱和绍兴酒，焯水15分钟， 捞起，沾上少许生抽，沥干后，炸至金黄，（炸肉的时候必须盖上锅盖 以免被油烫伤 ） 捞起，泡冷水30分钟至1小时，切成厚片，加入调味料腌制。 材料2 ：甜梅菜/咸梅菜/梅菜干 （我本身是用甜梅菜）当然也可以（咸甜梅菜1对1比例 ） ☞ 清洗干净，泡温水1小时，切粒，炒干水份，淋入少许油，加入蒜米，炒香， 加入晒油，生抽，绍兴酒各少许，炒均匀，备用。 材料3 ：蒜米 调味：生抽 ， 绍兴酒 ，晒油 ，糖 ，盐 ，蚝油 ，胡椒粉 1. 把腌制好的花肉片排在小碗里，加入腌制的酱汁，皮朝下，再铺上炒好的梅菜， 水滚，大火蒸1小时。（我用中火蒸了2小时） 2. 取出，倒出汤汁，把肉倒扣在碟子上，把汤汁煮滚，勾芡再淋在扣肉上。 ★ 在五花肉还没处理之前 先把锅烧热将肉皮朝下放入锅中 ， 然后开中小火把五花肉的皮烧成金黄色 目的是为了取出残留的猪毛和腥味。 烧成金黄色后捞出准备一盆水用小刀把外层金黄的部分刮干净才开始处理接下来的步骤。 #BraisedPorkwithPreservedVegetables #梅菜扣肉 #食谱 #MrHongKitchen #Recipe Facebook：  / mrhongkitchen   Instagram：  / mrhongkitchen