如何簡單製作梅干扣肉How to make simple Braised pork belly with pickled vegetables

年菜、宴客的經典家常料理,白飯的殺手;做這道菜的主要食材是香醇梅干菜和新鮮五花肉,再經過煎、炒、燉、蒸而熟成的料理,甘醇鹹香,美味下飯。

The classic home-cooked dishes of the dishes and banquets, the killer of rice; the main ingredients for this dish are fragrant dried plums and fresh pork belly, followed by fried, fried, stewed, steamed and cooked dishes, sweet and fragrant, delicious and delicious.


預備食材:

6人份

梅乾菜 2卷
豬五花(三層肉) 600 g
蒜頭(3+3)6 瓣
辣椒 1 條

炒梅乾菜調味料:

醬油 1/2 湯匙
棕櫚糖或二砂糖 2 茶匙
水 1 杯
鹽(視梅乾菜的鹹度放鹽) 適量

滷五花肉調味:

醬油 1 湯匙
棕櫚糖或二砂糖 1/2 茶匙
米酒 1/2 杯
水 1/2 杯

裝飾:

蔥 2 根
辣椒 1 條

Prepared ingredients:

6 servings

Dried plums 2 rolls
Pig five flowers (three layers of meat) 600 g
Garlic (3+3) 6 petals
Chili 1

Fried plum dried vegetables seasoning:

Soy sauce 1/2 tbsp
Palm sugar or granulated sugar 2 teaspoons
Water 1 cup
Salt (depending on the saltiness of dried plums and salt)

Marinated pork belly seasoning:

Soy sauce 1 tbsp
Palm sugar or granulated sugar 1/2 teaspoon
Rice wine 1/2 cup
Water 1/2 cup

decoration:

Onion 2
Chili 1


步驟Step

 

時間:120 分鐘
Time: 120 minutes
  1. 1.豬五花肉洗淨擦乾,放冷凍冰15-20分鐘,方便切片;梅干菜需仔細洗淨後泡水到完全柔軟。五花肉切片,蒜頭切末

    1. Wash the pig’s pork belly and dry it for 15-20 minutes to facilitate slicing; the dried plum shall be carefully washed and soaked until completely soft. Pork belly slices, minced garlic

    梅干扣肉食譜步驟1照片
    梅干扣肉食譜步驟1照片
  2. 2.鍋燒熱,用餐巾紙抹點油,下五花肉煎到2面上色,鍋子太小的話就分次煎;利用鍋內煎五花的餘油炒香蒜末;並將所有煎好的肉排入鍋中

    2. Heat the pot, use a napkin to wipe the oil, and fry the pork on the 2nd surface. If the pot is too small, fry it; use the remaining oil in the pot to fry the garlic and stir all the garlic. Meat is placed in the pot

    梅干扣肉食譜步驟2照片
    梅干扣肉食譜步驟2照片
  3. 3.下調味料,煮滾;加入水,再次煮滾後轉小火燉滷;醬汁不多,但只要讓每塊肉都沾上醬汁即可

    3. Under the seasoning, boil; add water, boil again and turn to low heat and stew; the sauce is not much, but just let each piece of meat be stained with sauce

    梅干扣肉食譜步驟3照片
    梅干扣肉食譜步驟3照片
  4. 4.滷豬肉時,取出浸軟的梅干,再次洗淨後擰乾水份,去硬梗後切成細末;另外3瓣蒜頭切末,辣椒去籽切小塊;炒鍋燒熱,放入蒜末和辣椒炒香

    4. When roast pork, remove the macerated prunes, wash again, wring out the water, and cut into fine powder after hard stems; another 3 cloves of garlic, cut the peppers, cut the pieces into pieces; stir fry in the wok, add garlic Stir-fried with chili and pepper

    梅干扣肉食譜步驟4照片
    梅干扣肉食譜步驟4照片
  5. 5.放入梅干炒勻,放入調味料略炒;加入水中火煮滾後轉小火略煮

    5. Add the prunes and stir well, add the seasonings and stir fry; add in the water and boil and turn to low heat to cook slightly

    梅干扣肉食譜步驟5照片
    梅干扣肉食譜步驟5照片
  6. 6.將豬五花連同滷汁一起倒入梅干菜中小火燉煮5-10分鐘;此時請試吃梅干菜與醬汁,做微調;並燒到湯水收的差不多,梅干仍濕潤即可,取一中碗,將豬五花延著碗邊依續排入,每塊瘦肉之間應有1/3是重疊的。填入梅干菜,並輕輕壓緊後包上保鮮膜

    6. Pour the five flowers together with the marinade into the dried oysters for 5-10 minutes. Try the dried plums and sauces for fine-tuning at this time; Take a bowl and place the five flowers on the side of the bowl. Each piece of lean meat should overlap by 1/3. Fill in the dried plums and gently compress them to wrap the plastic wrap

    梅干扣肉食譜步驟6照片
    梅干扣肉食譜步驟6照片
    梅干扣肉食譜步驟6照片
  7. 7.入蒸鍋,冷水起蒸,蒸1個半小時;蒸梅干扣肉時,利用時間,先用冷開水洗淨蔥和辣椒,辣椒去籽切細絲;蔥去蔥白後切細絲,然後與辣椒絲一起泡在冷開水中

    7. Into the steamer, steamed from cold water, steam for 1 and a half hours; when steaming plum dried meat, use time, first wash the onion and pepper with cold water, pepper to seed and cut the filament; onion to scallion, cut the filament, Then soaked in cold water with capsicum silk

    梅干扣肉食譜步驟7照片
    梅干扣肉食譜步驟7照片
  8. 8.取出蒸好的梅干扣肉,準備一個適當大小的盤子;將盤子蓋在碗上;壓緊週圍,倒扣在盤子上

    8. Take out the steamed prunes and prepare a suitable size plate; cover the plate on the bowl; press it around and buckle it on the plate

    梅干扣肉食譜步驟8照片
    梅干扣肉食譜步驟8照片
    梅干扣肉食譜步驟8照片
  9. 9.拿起碗公即可,再擺上瀝乾水的蔥絲與辣椒絲做裝飾,即可上菜

    9. Pick up the bowl and put it on the scallions and peppers to make the dishes

    梅干扣肉食譜步驟9照片

     出處Source:廚房女漢子-Ritas