Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 梅菜扣肉. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Japanese names usually consist of a family name and a given name, generally written in kanji , adopted characters from China. However, some given names may be written partially or fully in hiragana or katakana.
梅菜扣肉 is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. 梅菜扣肉 is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 梅菜扣肉 using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 梅菜扣肉:
- Take Salty mei cai
- Take Sweet mei cai
- Prepare Pork belly. Buy one slab and cut after cooking
- Make ready Sugar
- Prepare msg
- Take Fish sauce
- Take Oyster sauce
- Get Dark soy sauce
- Prepare Ginger
- Take Garlic
- Make ready https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/
- Make ready https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/
Steps to make 梅菜扣肉:
- 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
So that is going to wrap this up with this special food 梅菜扣肉 recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
