Maggie料理頻道 (新年快樂 Happy Chinese New Year)
梅菜扣肉 Braised Pork with Preserved Vegetables
食譜
材料：
五花肉（五花腩） 800公克
八角 4塊
薑片 數片
蔥 2根 （切段）
梅菜乾 100公克 （可選用惠洲甜梅菜）
大蒜 2顆 （切碎）
花生油 3大匙
紹興酒 1大匙
老抽醬油 1 1/2大匙
壓碎冰糖 約 2 1/2 大匙
蠔油 1大匙
鹽 1/8小匙
麻油 1/2大匙
花生油 適量
蔥花 1大匙
醃炸豬肉的材料：
老抽醬油 3大匙
鹽 1/8小匙
糖 4大匙
紹興酒 2大匙
胡椒粉 1/8 小匙
玉米粉 1小匙 ＋水 3小匙 拌勻成玉米粉水
做法：
在鍋中加入冷水，加入薑、2個八角、蔥，把豬肉中火水煮30分鐘撈起。
在豬肉表面用肉义义出針孔，可用鬆肉針。
把豬肉浸泡在4大匙老抽醬油10分鐘，可塗每一面，然後皮往下。
把豬肉盡量擦乾。
在鍋中加入足夠的油，加熱至 160C, 把擦乾的豬肉，皮往下放入炸約3分鐘，要加擋油蓋，小心油會噴。
撈起豬肉馬上泡入冰水中10分鐘，讓豬皮成虎皮。
把豬肉切約1公分厚片。
把豬肉放在碗中，加入老抽醬油、鹽、糖、紹興酒、胡椒粉拌勻醃約10分鐘。
梅乾菜泡水10分鐘，撈起再泡水洗，重覆數次，再洗乾淨瀝乾水份，切碎備用。
在鍋中加入梅菜炒乾，然後加入3大匙花生油、蒜再炒香，
再加入紹興酒、 1 1/2大匙老抽醬油、蠔油、鹽、壓碎冰糖拌炒5分鐘，如太乾可加入少許水，最後加入麻油拌勻，關火備用。
在碗中鋪入全部豬肉片，皮往下，再填入梅菜，可加入少許醃肉醬汁，然後壓平壓緊，放上八角，用盤子蓋住。
中大火加蓋蒸30分鐘，轉中小火再蒸2小時，不時要加水，避免煮乾水。
把梅菜扣肉倒扣在盤子上，把醬汁小心倒入鍋中。
可把醬汁加玉米粉水煮稠，再淋在梅菜扣肉上，撒上蔥花。
* 如冷凍肉，可泡加鹽冷水10分鐘再用，可去冰箱味。
* 蒸好的梅菜扣肉，可放入冰箱，吃的時候再蒸熱。
Braised Pork with Preserved Vegetables
Recipe
Ingredients:
800g pork belly
4 Star anises
5 slices ginger
2 green onions ( cut into pieces)
100g preserved vegetables
2 cloves of garlic (chopped)
3 tbsp peanut oil
1 tbsp Shaoxing wine
1 1/2 tbsp dark soy sauce
2 1/2 tbsp rock sugar
1 tbsp oyster sauce
1/8 tsp salt
1/2 tbsp sesame oil
Peanut oil (for frying)
1 tbsp hopped green onion
For marinade fried pork belly:
3 tbsp dark soy sauce
1/8 tsp salt
4 tbsp sugar
2 tbsp Shaoxing wine
1/8 tsp white pepper
1 tsp cornstarch + 3 tsp water (mix well)
Method:
In a pot, add enough cold water, ginger, star anises, green onion and the pork belly, bring it to a boil and then lower the heat and cook for 30 minutes.
Remove the pork belly and use a fork and prick into the skin of pork.
Place the pork into the dark soy sauce for 10 minutes, skin side down.
Use the kitchen paper to dry the pork and set aside.
Add enough oil in a deep pan over medium heat. Fry the pork for 3 minutes. Be careful for the hot oil.
Remove the pork and put into the ice water for 10 minutes.
Cut the pork belly into 1 cm thick.
Place the pork belly in a bowl, and then add the dark soy sauce, salt, sugar, Shaoxing wine, white pepper and marinade for 10 minutes.
Wash the preserved vegetables several times until very clean. Cut into small pieces.
Add the preserved vegetables in a pan over medium heat, stir fry until very dry. And than add 3 tbsp peanut oil and garlic and stir fry until fragrant.
And then add the Shaoxing wine, 1 1/2 dark soy sauce, oyster sauce, salt, rock sugar and stir fry for 5 minutes. If it’s too dry you could add 2-3 tbsp water, add the sesame oil and off the heat.
Arrange the pork into a bowl, skin down, and then put all the preserved vegetables, pour in a few tbsp marinade sauce, put the star anise on the top.
Steam the pork for 30 minutes over medium high heat. And then lower the heat and steam for 2 hours.
Flip the pork on to a big plate, pour out the sauce into a pan.
Add the cornstarch water and cook until thicken. Pour the sauce over the pork, sprinkle the chopped green onion.