[Ingredients]
Preserved Mustard Vegetables 250g
Pork Belly 500g
Oyster Sauce
Light Soy Sauce
Dark Soy Sauce
Shaoxing Wine
Rock Sugar 25g
Minced Ginger 1 tbsp
Minced Garlic 1 tbsp
Sesame Oil
00:00 Introduction
[Steps]
00:30 How To Prepare the Preserved Mustard Vegetables
Soak the Preserved Mustard for 2 hours
Wash and Dice
00:55 Introduction to Ji Tu Ji Yun
01:55 How To Prepare The Pork Belly
Soak in salt water for half an hour to force out the blood
Cook it with Ginger, Spring Onion and Rice Wine for about 30 minutes
Poke through the Pork Skin so that the Lard can seep out
Apply a layer of White Vinegar, then apply a thin layer of Dark Soy Sauce
Marinate it for half an hour
Deep-fry the Pork Skin at 160 degrees, then soak it in ice water for 1 hour
Cut the Pork into slices
Use the following to marinate
* Oyster Sauce 1 tbsp
* Light Soy Sauce 1 tbsp
* Dark Soy Sauce half tbsp
* Shaoxing wine 1 tbsp
* 1 tablespoon of Rock Sugar Syrup (25 grams of Rock Sugar and 2 tablespoons of water, boil and melt)
Arrange the Pork Belly in a bowl with skin facing down, and marinate for half an hour
05:38 How To Pan-Fry The Preserved Mustard Vegetables
Heat up the wok, put down the Mustard Vegetables and stir-fry them
Sauté them until there is no vapour appearing
Add 2 tablespoons of oil and sauté 1 tablespoon of Minced Ginger and Garlic until fragrant
Season with
* Light Soy Sauce 1 tbsp
*A little bit of Dark Soy Sauce
* A little Shaoxing Wine
* Rock Sugar Syrup 1 tbsp
* A little pepper
Fry for a while and pour water in until all the ingredients are submerged
Boil for ten minutes
Open up the lid and add a little Sesame Oil for the shine
06:31 How To Steam The Pork Belly
Spread the cooked Mustard Vegetables evenly on top of the Pork Belly
Steam over medium heat for 2 hours
Separate the sauce, add cornstarch water and cook until it thickens
Pour it over the Pork Belly
Done
[材料]
梅菜 250 克
三层肉 500 克
蚝油
生抽
老抽
绍兴酒
冰糖 25 克
姜粒一汤匙
蒜粒一汤匙
芝麻油
[做法]
00:30 处理梅菜
先浸梅菜两小时
洗干净然后切碎
把梅菜放到一边
处理猪肉
用淡盐水的方法,浸三层肉半小时,逼出它的血水
用姜葱米酒煮约三十分钟烚熟它
用猪肉针插猪皮,让它的猪油能够渗出来
搽一层白醋,接着搽薄薄一层老抽上色
腌它半小时
用160 度炸猪皮,之后放进冰水浸泡 1 小时
把猪肉切成片
用一下腌猪肉
* 蚝油一茶匙
* 生抽一汤匙
* 老抽半汤匙
* 绍兴酒一汤匙
* 冰糖水一汤匙(冰糖 25 克加两汤匙水煮融)
猪皮向下,在碗内排好,腌半小时
炒梅菜
把镬烧热,把梅菜放下去煸干
梅菜炒到没有水蒸气就已经够干身
拨开一旁 ,放两汤匙油,炒香一汤匙姜粒和蒜粒
用以下调味
* 生抽一汤匙
* 老抽一点上色
* 绍兴酒一点
* 冰糖水一汤匙
* 胡椒粉少许
炒数下,把水倒进去到刚刚盖过梅菜
冚盖煮十分钟
好之前,落一点芝麻油,令它闪些
蒸梅菜扣肉
把梅菜均匀铺在猪肉上面
用中大火蒸两小时
把汁隔开,加生粉水煮浓稠
淋在梅菜扣肉上
完成
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
我们叫做 Go Chopsticks 因为
筷子是一对的,代表我们同心为你带来美食
而 Go 就是不局限于语言,地域,文化,而是用行动到各地探索美食
如果对您有帮助,请给我们一个鼓励 👍
每一个赞都是我们持续创作的动力 ❤️
▼ 还有哪些值得一看的节目 ? ▼
【潮州虾枣】内馅肉嫩,外面又金黄酥脆要怎样炸?
• 【潮州蝦棗】內餡肉嫩,外面又金黃酥脆要怎樣炸...
【客家酿豆腐】客家妈妈私房亲手教,独门馅料先煎后焖,咸咸香香食过翻寻味
• 【客家釀豆腐】客家媽媽私房親手教,獨門餡料先...
马来西亚【槟城福建虾面】 用了多少虾壳来熬这碗汤?
• 馬來西亞【檳城福建蝦麵】 用了多少蝦殼來熬這...
马来西亚【怡保鸡丝河粉】6分钟内学会在家轻松煮出道地怡保味
• 馬來西亞【怡保雞絲河粉】6分鐘內學會在家輕鬆...
【手工马鲛鱼丸】手把手教从一条马鲛鱼到鱼丸,附上两种吃法,吃不完又怎样收藏?
• 【手工馬鮫魚丸】手把手教從一條馬鮫魚到魚丸,...
马来西亚【潮州水晶沙葛菜粿】从木薯和澄粉的黄金比例到馅料的秘诀,手把手教如何做到味道十足,外皮晶莹剔透又Q弹不破
• 馬來西亞【潮州水晶沙葛菜粿】從木薯和澄粉的黃...
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
Негізгі бет Тәжірибелік нұсқаулар және стиль 零失败【梅菜扣肉】肥而不腻, 软糯入味, 咸香四溢 | 教你做一道正宗的梅菜扣肉,让你在家也能吃到大酒店的味道 [广东话cc Eng Sub ]
Пікірлер: 22