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
- You need of Salty mei cai.
- Take of Sweet mei cai.
- Prepare of Pork belly. Buy one slab and cut after cooking.
- It’s of Sugar.
- It’s of msg.
- Make ready of Fish sauce.
- Take of Oyster sauce.
- You need of Dark soy sauce.
- It’s of Ginger.
- Make ready of Garlic.
- It’s of https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/.
- Prepare of https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/.
梅菜扣肉 instructions
- Soak mei Cai for half day at least to get rid of sand. Soak til the colour change.
- Squeeze dry and cut into strips.
- Fry pork belly til brown..
- Slice once done.
- Coat with dark soy sauce.
- 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..
- Put belly on plate and use veggie to cover it. Steam for 1.5-2hours. Til meat is soft..
- Can add a little bit of Shao Xing wine.