Recipe of Favorite 梅菜扣肉

Recipe of Favorite 梅菜扣肉
Recipe of Favorite 梅菜扣肉

梅菜扣肉 Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

家常梅菜扣肉这样做最好吃! 肉烂味香,入口即化,一学就会! 經典客家菜「梅干扣肉」,嫩Q回甘不膩口,一上桌白飯秒殺|電鍋蒸出完美口感! 梅干菜扣肉. 梅干菜扣肉. 梅干菜扣肉蒸好为什么没有汤汁. 梅菜扣肉的汁怎么调. 梅菜扣肉的川菜做法. 梅菜扣肉的正确做法. 梅菜扣肉里的梅菜可不可以换成干豆角啊? 梅菜,也称为梅干菜,是一种中国传统烹饪原料。使用雪里蕻或其他芥菜种类的茎叶,用盐腌製风干而成。一说因在南方梅雨季节制作而得名,另一说是发霉的霉。 从口味上又有"甜梅菜"和"鹹梅菜"之分。常用于上海菜、浙菜、重庆菜和粤菜;"鹹梅菜"在川渝菜系被称.

Here is the best “梅菜扣肉” recipe we have found until now. This will be really delicious.

Ingredients of 梅菜扣肉

  1. You need of Salty mei cai.
  2. Take of Sweet mei cai.
  3. Prepare of Pork belly. Buy one slab and cut after cooking.
  4. It’s of Sugar.
  5. It’s of msg.
  6. Make ready of Fish sauce.
  7. Take of Oyster sauce.
  8. You need of Dark soy sauce.
  9. It’s of Ginger.
  10. Make ready of Garlic.
  11. It’s of https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/.
  12. Prepare of https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/.

梅菜扣肉 instructions

  1. Soak mei Cai for half day at least to get rid of sand. Soak til the colour change.
  2. Squeeze dry and cut into strips.
  3. Fry pork belly til brown..
  4. Slice once done.
  5. Coat with dark soy sauce.
  6. Stir fry veggie with garlic and ginger. Add fish sauce, sugar, oyster sauce and dark soya sauce. Add water slowly. It’s supposed to be dry not wet..
  7. Put belly on plate and use veggie to cover it. Steam for 1.5-2hours. Til meat is soft..
  8. Can add a little bit of Shao Xing wine.