梅菜扣肉 Steamed Pork Belly with Mei Choy **字幕 CC Eng. Sub**

🟢材料：
豬腩肉 600 克
梅菜 250 克
油 適量
🟢調味料1(醃豬肉)：
五香粉 1/2 茶匙
糖 1/2 茶匙
鹽 1/4 茶匙
生抽 1/2 茶匙
老抽 1 茶匙
紹興酒 1 湯匙
生粉/澱粉 1 茶匙
胡椒粉 適量
🟢調味料2(煮梅菜用)：
八角 1 粒
冰糖 20 克
老抽 1 湯匙
薑絲 適量
🟢步驟：
1️⃣ 豬腩肉汆水10分鐘，撇去浮沫，洗淨用豬皮插疏針，抺乾水，豬皮抺老抽上色，皮朝下把豬肉炸至金黃，撈出放入冰水中浸泡半小時，切粗件，用調味(1)醃豬肉。
2️⃣ 梅菜用淡鹽水浸泡10-15分鐘，洗淨切碎，白鑊炒乾梅菜，加入調味料(2)和半碗熱水煮滾，盛出備用。
3️⃣ 把醃好的豬肉皮朝下排放在碗中，鋪上梅菜，用小火蒸3小時。
4️⃣ 蒸完把肉汁，豬肉反扣碟上，用倒出肉汁勾芡淋上扣肉面即可。
🟢Ingredients:
Pork Belly - 600g
Mei Choy (Preserved Vegetables) - 250g
Oil - as needed
🟢Seasoning 1 (Marinade for Pork):
Five Spice Powder - 1/2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Light Soy Sauce - 1/2 tsp
Dark Soy Sauce - 1 tsp
Shaoxing Wine - 1 tbsp
Cornstarch - 1 tsp
White Pepper Powder - as needed
🟢Seasoning 2 (Cooking Mei Choy):
Star Anise - 1 piece
Rock Sugar - 20g
Dark Soy Sauce - 1 tbsp
Ginger - as needed
🟢Cooking directions:
1️⃣ Blanch pork belly in boiling water for 10 minutes, remove impurities, rinse and pat dry. Poke holes in the skin and rub with dark soy sauce. Fry the pork belly with the skin side down until golden brown, then soak in ice water for half an hour. Cut into thick pieces and marinate with the marinade(1).
2️⃣ Soak the preserved vegetables in lightly salted water for 10-15 minutes, wash and chop them. In a dry wok, stir-fry the preserved vegetables until dry. Then, add seasoning (2) and half a bowl of hot water. Bring it to a boil and set aside.
3️⃣ Arrange the pork belly with the skin side down in a bowl, and top with Mei choy. Steam on low heat for 3 hours.
4️⃣ When done, pour the pork juice out and cover a plate on the bowl, then flip the pork belly onto the plate. Thicken the sauce with cornstarch and pour over the pork belly before serving.
📌《梅菜扣肉》是客家菜，特色是豬肉軟糯鹹香，吃來肥而不膩。梅菜扣肉與鹽焗雞、釀豆腐，被稱為客家三寶。
《Steamed Pork Belly with Mei Choy》 is a Hakka dish known for its tender and savory pork belly, which is fatty but not greasy. Along with Salt-Baked Chicken and Stuffed Tofu, it is considered one of the "Three Treasures" of Hakka cuisine.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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[@saigon1981]

I ' m so happy to found your cooking channel, your dishes is authentic Cantonese. I haven't had these foods for over 40 years, now l can cook for me and my wife. Thanks

[@happy75bts]

好高興😊！有年青人出外升學！現在任何國家，都歡迎香港留學生，離家學習獨立，是人生一個難得的機會！祝旅途愉快！

[@thenwaiho6646]

Your cooking is very clear and easy to understand..your are a good Cook .Enjoy to watch your video.Thanh you

[@cheechee1127]

整得好靚😍

[@FoodieChoppy]

好吃😍肉腌制得真棒👏👏👏👏

[@johns8881]

You are the best ,love it .

[@mollyskitchen7414]

经典菜，家常菜，谢谢分享！

[@opjade]

So beautiful the dish! I wanna trytry! Thanks, sis for sharing! 💕✨

[@user-ej9nd7wr6b]

梅菜先係重點😁祝仔仔到外國讀書一齊順利😄媽媽辛苦晒👍加油呀❤

[@oe_cook]

謝謝您!

[@alanvonau278]

Hmm, this pork belly dish looks so delicious 👍👏😋! It is truly a labor of love.

[@tansycharm3538]

睇見都想食 👍🏻

[@ConyRuby]

I will make this today thank you😘

[@lamsiewlin270]

Cooking method improves Good

[@user-gu5qr1eu2i]

梅菜扣肉非常好吃一道菜

[@user-jl9pk3bo7f]

That look tasty, tks for sharing

[@kennethso6811]

Wonderful,

[@mikadukiyozora4629]

未學煮liked咗先

[@blueland5573]

这么靓的扣肉，可惜只有七件，恐怕不够我一个人吃一餐哦。。。。。。。。。

[@winnieng5696]

May I know you use salted or sweet mui choy in these recipe?

[@oe_cook]

I use sweet mei choy.

[@user-ex4ob6qk8f]

🍚🍚

[@merealy313]

I'm More

[@kamkongchoo329]

f

[@Kk921219]

蒸咁耐😢

[@oe_cook]

係要蒸咁耐先夠腍滑, 我用左隻很貴骨瓷碗, 蒸完3個鐘那些花紋都壞了, 很心痛🤣

[@Kk921219]

好易煮 oe cook 😆😆

[@windshigh]

芋頭扣肉一年只吃一次，大陸餐館做的比香港做的好吃許多

[@oe_cook]

同感!

[@siewengaw8146]

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[@user-xs8uo1eg8j]

梅干菜在醫學的觀點超級不健康（醃漬菜），以前農業時代沒有冰箱才會有這種東西，多吃些新鮮的蔬菜吧！

[@mikadukiyozora4629]

我通常會浸幾個鐘梅菜先煮嚟食 , 係因為太鹹。

[@wongs8578]

不會天天吃這味餸，怕甚麽？

[@oe_cook]

@Mikaduki Yozora 浸幾個鐘梅菜會冇味.