How to Braised Pork with Preserved Vegetables 《梅菜扣肉》| Mr. Hong Kitchen
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- čas přidán 28. 08. 2024
- Ingredients (Diana)
1. Pork belly
2. Spring onion 1 stalk
3. Ginger a few slices
4. Preserved vegetables ( wash for 2-3 times and soak with warm water for an hour; do not soak till tasteless. Must maintain a little taste)
5. Garlic minced
Seasoning
1. Light soya sauce
2. Dark soya sauce
3. Shao Xing wine
4. Pepper
5. Salt
6. Sugar
7. Oyster sauce
Method
1. Place the pork belly in a pot with water. Add in spring onion, ginger and Hua tiao and let it boil. Once boil, cover with lid and turn to low heat and simmer for 15min
2. Remove the pork belly and add a little light soya sauce on the skin. Coat it evenly and let it dry, place on a pair of chopsticks
3. Heat oil and deep fry the pork belly with skin down first, turn and fry the other side. Remember to cover with lid as the oil will spill out. Remove and immediately dip into a bowl of cold water. Then cut into desired slices (not too thin)
4. Marinate the pork with little salt, sugar, pepper, oyster sauce, dark and light soya sauce. Lastly add some shao xing wine. Arrange it nicely in a bowl with skin down.
5. Cut away the unwanted end of preserved Vegetables and cut into diced for the rest. Stir fry it in the wok till dry. While frying, add some oil, minced garlic, dark and light soya sauce and shao xing wine.
6. Transfer it to cover the pork belly and press down tightly. Steam under high heat for an hour.
7. Drain the sauce away in the wok and flip over the bowl onto a plate. Thicken the sauce with tapioca flour and drizzle on the pork
8. Ready to serve
Recipe from Mr Hong kitchen
材料: （wpy）
材料 1 ：花肉， 姜片 ，青葱，绍兴酒
☞ 花肉冷水下锅，皮朝下，加入姜片和，青葱和绍兴酒，焯水15分钟，
捞起，沾上少许生抽，沥干后，炸至金黄，（炸肉的时候必须盖上锅盖 以免被油烫伤 ）
捞起，泡冷水30分钟至1小时，切成厚片，加入调味料腌制。
材料2 ：甜梅菜/咸梅菜/梅菜干 （我本身是用甜梅菜）当然也可以（咸甜梅菜1对1比例 ）
☞ 清洗干净，泡温水1小时，切粒，炒干水份，淋入少许油，加入蒜米，炒香，
加入晒油，生抽，绍兴酒各少许，炒均匀，备用。
材料3 ：蒜米
调味：生抽 ， 绍兴酒 ，晒油 ，糖 ，盐 ，蚝油 ，胡椒粉
1. 把腌制好的花肉片排在小碗里，加入腌制的酱汁，皮朝下，再铺上炒好的梅菜，
水滚，大火蒸1小时。（我用中火蒸了2小时）
2. 取出，倒出汤汁，把肉倒扣在碟子上，把汤汁煮滚，勾芡再淋在扣肉上。
★ 在五花肉还没处理之前 先把锅烧热将肉皮朝下放入锅中 ，
然后开中小火把五花肉的皮烧成金黄色 目的是为了取出残留的猪毛和腥味。
烧成金黄色后捞出准备一盆水用小刀把外层金黄的部分刮干净才开始处理接下来的步骤。
#BraisedPorkwithPreservedVegetables #梅菜扣肉 #食谱
#MrHongKitchen #Recipe
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人帅煮东西又历害👍🏻👍🏻👍🏻👍🏻👍🏻
还好还好 过讲了 大家一起学习
😊😊@@MrHongKitchen
Thanks for sharing and including the English version of the recipe for people like me who can't read Chinese. Wish you could speak Cantonese though!.....lol
Chef Hong, you are very fair skin n handsome today 👍
I loved today’s recipe.
Tx you for the English written recipe.
Love it, simple and just clear instructions. Will do this dish tonight for my family. Thank you chef Hong.
阿鴻師、你真可愛、看到你加蠔油就祇有三滴、原來你在炒梅干菜的時候加了很多調料、雖然你祇做了一小碗、但一個人也可以吃兩餐、看著就想做、我想很多人都喜歡吃這道菜、配（台灣的刮包）就是《虎咬豬》更讚👍🇺🇸🌹
非常会煮，历害，給赞
谢谢
Chef Hong, clear instructions, systematic chef❤❤
My favorite dish!!! Thank you for the recipe!!
好吃
Thank you for sharing this recipe.It turned out super delicious ..go with a bowl of hot fluffy fragrance rice or long grain rice is even more yummilicious..👍👍👍
Wow looks quite easy and delicious. Thanks Mr Hong!
OMG! Another great tasting recipe from Mr Hong. Love his channel - always giving simple and easy explanation and to the point with great tasting results.
Thank you...like the trick on the use if Vinegar.
Chef Hong. Your cooking makes me want to cook more for my family haha. Pls don't stop and pls reply to your follower la. At least we know we love your cooking. Thanks Chef Hong
I have enjoyed your cook shows. Please give us some English subtitles. Thank you.
Sifu Hong, you looks absolutely good in RED!!! Gong Xi Fa Cai
One of my favourite... There's a lot of steps involved but will definately give it a go in making this.
很详细的教学👍👍👍，谢谢您的分享与用心，期待更多作品分享💪💪💪
Mr Hong I enjoy watching U cook U are a happy n friendly person Ur wife should be a lovely lady with such a sweet voice Definitely a perfect couple So kind of U to share ur recipes simple n easy to follow Good luck stay healthy to both of U Happy Chinese New year
Looks so good...i am not a pork belly fan but going to give it a try. 😀😀
Hope you enjoy
Easy to learn n cook , delicious food thks chef Hong
Mr Hong dishes are so delicious
我跟着你的视频做过几次食物，很好吃。只是想让你知道我很担心一个事情，不粘平底锅他上面的涂层是塑料的，大概250°以上会释放不好的物质。这个塑料名字叫特氟龙（英文很长，简称PTFE）这个跟另外一个化学有关系 PFOA。 PFOA 是很毒的东西。我个人是不用有涂层的锅，个人觉得比较安心。我个人是用铁锅，你后面拿来炒的那个，如果没有错应该是碳钢锅，跟铸铁锅同个兄弟。
漂亮！
非常漂亮的菜色~很诱人~想必定好吃。👍🙂
我最怕炸猪肉，它会爆炸😀
谢谢鸿师傅🙏🙏🙏
Pls provide english sub title for yr receipe and explanation. I enjoy watching yr video but cant understand chinese
Ah, Mr. Hong, You can have any woman.
The preserved veg is the salty or sweet type?
👏👏👏
老師五花肉不炸可以用烤箱烤嗎？
每次买不到和你一样厚的五花肉
可以和摊主先订购吧 我觉得
@@MrHongKitchen 我也是觉得要,每次买瘦瘦长长
可以和卖家讲要大块的，@家切做3片4方，比较方便做梅菜扣肉或烧肉
👍👍👍👍👍💖
会咸吗
大师，我想你的喜宴的五福臨门！
请问您，这份肉大概是要买多少重量？
都不表食材比例，真掃兴！
为什么我的扣肉肥肉地方还会比较硬？我已经steam了一个小时
请问是甜梅菜还是咸梅菜？谢谢您了
应该是甜的。我看过很多梅菜干扣肉的烹饪视频。都是用甜梅菜。不过还是Mr Hong的比较简单。
一样老规矩加油啊👣
English subtitle will be nice
亜鸿厨师，花雕酒和绍兴酒两个有什么分别，可以解释嗎，謝謝。
👍👍👍