Recipe: Tasty 梅菜扣肉

梅菜扣肉. Refers to the season where plums ripen. 梅雨. Meiyu (the East Asian rainy season). 洛下麥秋月，江南梅雨天。 [Classical Chinese, trad.]洛下麦秋月，江南梅雨天。 [Classical Chinese, simp.] 繁中. A guide to using the words 以前 (yǐqián) and 以后 (yǐhòu) to sequence events in time in Mandarin Chinese.

梅菜扣肉 very diverse and own ideal sense that unique. Several kinds of 梅菜扣肉 recipes are also enough convenient to process and dont take long. Though not everybody likes 梅菜扣肉 food, now several people are get attached and like the various 梅菜扣肉 foods on hand. This could be seen than the number of restaurants that prepare 梅菜扣肉 as one of the serving. You can cook 梅菜扣肉 using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of 梅菜扣肉

1. You need of Salty mei cai.
2. Prepare of Sweet mei cai.
3. Prepare of Pork belly. Buy one slab and cut after cooking.
4. It's of Sugar.
5. Prepare of msg.
6. You need of Fish sauce.
7. You need of Oyster sauce.
8. It's of Dark soy sauce.
9. You need of Ginger.
10. Prepare of Garlic.
11. It's of https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/.
12. Prepare of https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/.

梅菜扣肉 instructions

1. Soak mei Cai for half day at least to get rid of sand. Soak til the colour change.
2. Squeeze dry and cut into strips.
3. Fry pork belly til brown..
4. Slice once done.
5. Coat with dark soy sauce.
6. 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..
7. Put belly on plate and use veggie to cover it. Steam for 1.5-2hours. Til meat is soft..
8. Can add a little bit of Shao Xing wine.

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