Tasty Chinese Cuisine Pork With Salted Meicai Vegi for Christmas & New Year Dinner | 免油炸【梅菜扣肉】软糯醇香入口既化！

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Prepare the ingredients:

500g-1000g pork belly, 500g dried Mei Cai veggie, garlic, aniseed, cooking wine, brown sugar or crystal sugar, soy sauce, light soy sauce, fermented bean curd, oyster sauce.

1. Rinse the dried Mei Cai veggie with tap water for 15-25 minutes, squeeze out the water, and chop finely for use.

2. Rinse the pork belly with clean water, cut into long squares or cubes,

3. Pour cold water into the boiling pot and add the pork belly large pieces. Boil it on high heat, cook for 5 minutes.

4. Remove the floating foams and rinse it with tap water.

5. Put the pork belly on the chopping board and remove some small residual pig hair

6. Use a stainless steel fork to pinch some holes on the skin of the meat, leaving many small holes on the skin, which is easy to color and flavour.

7. Take a small amount of dark soy sauce, and use a small brush to spread the dark soy evenly on the skin and sides of the meat to color the meat.

8. Pour a little oil in the wok, put the pork belly pieces into the wok with the skin side down. Be sure to cover the pan and pan fry it. Otherwise the oil splashing like firecrackers can easily hurt you. Traditionally, the meat is deep fried first. We use the method of surface fry covering the frying pan with a lid to save fuel and prevent exhaust smoke. Fry the pork belly until the skin is red and bubbling.

9. Put the fried pork belly into cold water to soak it. It is the skin that shrinks and the flavour becomes strong.

10. Make the sauce mix. Take 1 large bowl, pour 1 aniseed, chopped, 5 grams garlic, minced garlic, 2 tablespoons of oyster sauce, 1 tablespoon of yellow sugar or rock sugar, 4 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 pieces of soy tofu, 1 tablespoon soy sauce, mix well the sauce and set aside.

11. Stir-fry dried Mei Cai Veggie. Use the oil from the fried meat in the wok, heat it directly, pour aniseed and about 5 grams of minced garlic, stir fry until delicious flavour. Pour in the diced Mei Cai and continue to stir fry for 3 minutes. Pour into a large bowl .

12. Let the pork belly cool down and cut into thin slices. Each slice is about 8 cm long, 4 cm wide, and 0.5 cm thick.

13. Take a bowl, dip the sliced pork belly meat in the sauce mix and stick the sliced pork belly with the sauce one by one in the bowl. Place the skin side down, and place it neatly in the bowl until the whole bowl is filled up. Spread the remaining sauce on the pork belly slices.

14. Spread the fried diced veggie on the pork belly.

15. Put enough water in the pot, put the bowl in the pot, turn the high heat to medium heat, and steam for 60 to 120 minutes until the meat is soft and tender. The steaming time depends on the amount of meat. If it is 500 grams of meat, steam for 60 minutes.

16. After steaming, pour out the soup in the bowl, use this soup to add a little bit starch to thicken the soup in the wok to make spreading sauce. Ready to pour the sauce.

17. Take a large plate and place it on the bowl of steamed pork belly. Turn the bowl over and place the meat upside down on the large plate.

18. Pour the thickened sauce directly on the large plate to make it more delicious.

Now, you can see a uniquely-shaped Mei Cai Kou Rou is ready and can be served on the table. This dish is nicely flavoured, the color is red and oily, the soup is thick and delicious, the meat is tasty but not too greasy.
The food is soft and mellow, and the taste is so awesome. Mei Cai is golden in color, scented, sweet and refreshing. It absorbs the oil and soup of the pork belly, and the flavor is immediately enriched. The pork belly and the delicate flavour of Mei Cai complement each other. Can this dish be a must-have food for your festive family dinner? Leave this up to you!

我们推荐1道节日家宴必备的美食佳肴-梅菜扣肉。 梅菜扣肉这样做，免油炸，肥而不腻，软糯醇香，入口既化，为圣诞节和新年元旦家宴锦上添花！

梅菜扣肉（英文名：Pork with salted vegetable），中餐传统名菜，属客家菜 。制作材料有五花肉、梅菜、葱白、姜片等。梅菜是广东客家特产，新鲜的梅菜经凉晒、精选、飘盐等多道工序制成，色泽金黄、香气扑鼻，清甜爽口，不寒、不燥、不湿、不热，有增强消化，清热解暑，消滞健胃，降脂降压的功效。悠久的历史，独特的风味和功效，以及近千年的传播，铸就了“惠州梅菜”的盛名。梅菜扣肉通常是将五花肉上汤锅煮透，油炸上色，再切成肉片。五花肉盛入碗里，上铺梅菜段，倒入原汤蒸透。走菜时，把肉反扣在盘中。故此得名梅菜扣肉。成菜后，肉烂味香，吃起来咸中略带甜味，肥而不腻。